Tulaipanji is mentioned in a Sanskrit scripture from the 13th century AD. | Aromatic rice that is native to Raigunje, West Bengal, India | Pesticide Free | NO Extraneous Food dust added |NO   chemical essence | Naturally grown with natural  fertiliser

NOTE: The natural aroma will fade over time

If not treated with chemical essence

Know your food

Tulaipanji Rice is known for its high amylose content of approximately 28.3% and a protein level of 7.3%, which contributes to its non-sticky and friable texture when cooked. Its cultivation follows traditional methods, often without the use of chemical fertilisers, preserving its quality and unique aroma. The rice’s distinct aromatic properties are enhanced by the low soil fertility and moisture stress in its native growing areas.

It has been cultivated for over 150 years in the fertile alluvial plains of the Terai region, particularly in the northern parts of West Bengal. The Gangetic plains provide ideal conditions, including loamy soil, sufficient rainfall, and a temperate climate, for this variety to thrive. Historically, it was considered a premium rice, offered to landlords and royalty during the British colonial era, and it remains a cherished staple in traditional Bengali households.

Typically sown during the kharif season under monsoon conditions, the crop requires 135–145 days to mature. The grains are long, slender, glossy, and possess a golden hue that sets them apart from other rice varieties. Tulaipanji Rice is also resistant to many common pests and diseases due to Its genetic resilience makes it suitable for organic farming systems.