KALO NUNIA

Kalo Nunia rice, often referred to as black rice, is a highly nutritious grain recognized for its striking deep black-purple hue, which comes from its rich anthocyanin content. Primarily cultivated in various regions in Jalpaiguri , Uttar Dinajpur and Cooch Bihar districts, it is celebrated as a superfood due to its abundance of antioxidants, fiber, and protein. Black Nunia rice is thought to enhance heart health, aid in weight management, and promote better digestion. Its unique nutty flavor and slightly sticky texture make it a great addition to both sweet and savory recipes like Payes, Khichudi and Pulao.

GOBINDOBHOG RICE

Gobindobhog rice is a premium, aromatic short-grain rice that hails possibly from Barddhaman, Hooghly and Birbhum district of West Bengal . Known for its distinctive fragrance, soft texture, and slightly sticky quality, it is commonly used in traditional Bengali recipes such as khichuri, payesh, pitha and scented rice flakes. Primarily grown in the Bardhaman district, it is also grown in South and North 24 Parganas, Bankura, Birbhum, Nadia, Paschim Medinipur. . This rice is not only flavorful but also highly nutritious, making it a popular choice for festive and special occasions. Its natural aroma elevates the taste of various dishes, offering a delightful culinary experience. Has received GI status in 2017.

SHATIA RICE

Shatia rice is a distinctive and fragrant variety of rice, origin in the Bankura District of West Bengal and mainly cultivated in regions of Jhargram, Bankura, Paschim Medinipur, Nadia and Bardhhaman districts of West Bengal . Known for its delicate texture and pleasant aroma, it plays an important role in traditional dishes and cultural celebrations. The grains are long and slender, cooking up to a soft, fluffy texture, which makes it perfect for dishes like biryani, pulao, and other dishes. It is a short duration variety of rice, sown directly in Autumn. Also known as Red Rice, is rich in iron. Semi-polished rice is used as Madh Bhat.

RADHATILAK RICE

Radhatilak rice is a traditional aromatic variety, origining from the Medinipur district of West Bengal . Known for its subtle fragrance and fine texture, it is grown across West Bengal, principally in Nadia, North and South 24 Parganas, Bankura, Paschim Medinipur. . This short-grained rice is perfect for dishes such as khichuri, payesh, and pulao, rice flakes. Grown using traditional farming methods, Radhatilak rice is appreciated for its nutritional value and soft, fluffy grains. Its distinct flavor and cultural importance make it a symbol of Bengal’s rich culinary heritage.

TULAIPANJI RICE

Tulaipanji rice is a fragrant, indigenous variety from West Bengal, India, especially cultivated in the Dinajpur regionand Bangladesh. It is known for its slender, medium-sized grains and unique aroma, commonly used in dishes like pulao, fried rice, and various festive preparations.  It is cultivated in Uttar and Dakhin Dinajpur, Paschim Medinipur, Nadia as well as Tamil Nadu. Grown using traditional farming methods, it flourishes in the region’s rich soil and favorable climate. Tulaipanji rice is recognized for its nutritional benefits and is a Geographical Indication (GI) product, representing both heritage and quality.

HETOMARY RICE

 Renowned for its fragrant aroma, long grains, and soft texture, it’s possible origin can be traced back to South Bengal . Grown in Uttar Dinajpur ;using sustainable farming methods, Hetomary rice is a rich source of essential nutrients, including carbohydrates, fiber, and vitamins, which contribute to a balanced diet. Also known as Fine Red Rice, it makes good Panta Bhat and Madh Bhat.

All rice are available in paushtik life

WRITTEN BY Mohima Purkait, Pursuing B.A. (English), Loreto College
( [email protected] )