Radhunipagal rice
From Wikipedia, the free encyclopedia
| Radhunipagal Rice | |
|---|---|
| Geographical indication | |
| Alternative names | রাঁধুনিপাগোল চাল |
| Description | An aromatic rice cultivated in West Bengal |
| Type | Aromatic rice |
| Area | Southern region of West Bengal |
| Country | India |
| Registered | 31 March 2025 |
| Official website | ipindiaservices.gov.in |
Radhunipagal is a rice cultivated in West Bengal, India. It is a brownish white colored small grain aromatic rice with a sweetish taste. It has some medicinal properties also as it is an iron (Fe) and zinc (Zn) rich rice variety.[1][2]
Radhunipagal has been traditionally cultivated in the southern region of West Bengal for centuries. With the introduction of high-yielding varieties over the past 50 years, its cultivation has moved to marginal status in various blocks of this region. Around 10,000-12,000 farmers in West Bengal traditionally cultivate Radhunipagal rice.[3]
Radhunipagal is used to prepare Payesh and Pitha. Bhog or Khichuri is made from its atap chal (soft-textured raw rice), which is used during puja or religious festivals.[4]
