Tulaipanji is a traditional, aromatic rice variety native to the Dinajpur region of West Bengal, India. It is known for its strong and stable aroma, non-sticky grains, and good cooking quality.

Tulaipanji rice is unique because of its pleasant, strong aroma, which remains even after parboiling. It has medium-long slender grains, low amylose content, and is known for its excellent cooking texture. Additionally, its aroma can last up to a year in both raw and parboiled forms.

Tulaipanji rice stands out for its rich nutritional profile, offering a balanced mix of protein (7.30-8.30%), fibre, and essential minerals like iron, zinc, and phosphorus. Its high antioxidant content, flavonoids, and phenolic compounds contribute to better immunity and overall health. With a moderate glycaemic index (67.38%) and resistant starch, it supports sustained energy release and better digestion. The strong natural aroma adds to its appeal, making it both a nutritious and flavourful choice.

Tulaipanji rice is rich in protein (7.3%) and contains moderate amounts of essential nutrients like amylose and proteins. It is low in fat and is often preferred for its mild flavour and easy digestion.

When stored in a cool, dry place in an airtight container, Tulaipanji rice can last up to 6–12 months without losing its aroma and quality.

To cook Tulaipanji rice for the best results, start by rinsing it thoroughly and soaking for 15 minutes to ensure even cooking. Use a rice-to-water ratio of 1:1.5 and cook using the absorption method. For best results, cook on medium heat in a pressure cooker for 2-3 whistles or simmer in a pot until the water is absorbed. Typically, it takes around 25 minutes to cook. After cooking, allow the rice to rest for 5-10 minutes to ensure a fluffy texture and enhance the aroma.

Tulaipanji rice differs from Basmati rice in its grain size, aroma, and texture. While Basmati has long, slender grains and a distinct nutty fragrance, Tulaipanji has shorter grains with a pleasant mango-blossom aroma. Tulaipanji rice is non-sticky and slightly firmer when cooked, whereas Basmati is known for its fluffy, separate grains.

Store Tulaipanji rice in a cool, dry place in an airtight container to protect it from moisture, dust, and insects.

Preservation of Tulaipanji rice can be done through both in-situ (on-farm) and ex-situ (off-farm) conservation methods. Farmers are encouraged to save their own seeds, and various conservation initiatives are being introduced to maintain its genetic purity.

Tulaipanji faces challenges such as low productivity compared to high-yielding varieties, susceptibility to lodging (falling over), genetic erosion due to cross-pollination with non-aromatic varieties, and the declining aroma due to modern farming practises.

Tulaipanji is traditionally grown in small pockets in the North and South Dinajpur districts of West Bengal, India. It thrives in the old alluvial regions of these areas.

Tulaipanji rice’s long, slender grains and non-sticky texture make it perfect for special dishes like biryani, polao, and fried rice, enhancing their flavour with its distinct fragrance