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Tulaipanji rice or a pile of uncooked rice grains. Tulaipanji rice is known for its delightful fragrance, delicate flavor, and tender texture. It has a soft and fluffy texture when cooked, with grains that remain separate.
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Surti Kolam rice or a pile of uncooked rice grains. Surti Kolam rice is known for its pleasant aroma, soft texture, and excellent taste. It is often used in Gujarati cuisine, especially for preparing dishes like khichdi, pulao, and rice-based desserts.
Surti Kolam
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Wada Kolam rice or a pile of uncooked rice grains. Wada Kolam rice is known for its unique flavor, rich aroma, and excellent taste.
Wada Kolam

Tulaipanji

About Tulaipanji

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Category: Rice Tags: import and export of india and algeria, indian grains
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  • Description
Description

Description

Tulaipanji is a highly aromatic rice variety that originates from West Bengal, India. It is known for its distinctive fragrance, delicate flavor, and tender texture. The grains of Tulaipanji rice are small and slender, with a pearly white color. When cooked, Tulaipanji rice becomes fluffy and aromatic, making it a delightful addition to various dishes. This rice variety is especially popular in Bengali cuisine, where it is used to prepare aromatic rice dishes, desserts, and traditional sweets. Tulaipanji rice is prized for its premium quality and its ability to infuse dishes with a pleasant floral aroma. It holds cultural significance and is cherished for its unique sensory qualities, contributing to the rich culinary heritage of West Bengal.

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Surti Kolam rice or a pile of uncooked rice grains. Surti Kolam rice is known for its pleasant aroma, soft texture, and excellent taste. It is often used in Gujarati cuisine, especially for preparing dishes like khichdi, pulao, and rice-based desserts.

Surti Kolam

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The grains of Indrayani rice are medium to long in length and have a white color. The image may show a bowl of cooked Indrayani rice or a pile of uncooked rice grains. Indrayani rice is known for its delightful fragrance and delicate flavor.

Indrayani

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The grains of Basmati rice are long, slender, and white in color. The image may show a bowl of cooked Basmati rice or a pile of uncooked rice grains.

Basmati Rice

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The grains of parboiled rice are medium to long in length and have a light golden or amber color. The image may show a bowl of cooked parboiled rice or a pile of uncooked rice grains.

Parboiled Rice

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The grains of Jeera Samba or Seeraga Samba rice are tiny and have a white color. The image may show a bowl of cooked Jeera Samba or Seeraga Samba rice or a pile of uncooked rice grains.

Jeera Samba, Seeraga Samba

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Bomba rice grains are round and pearly white in color. The image may show a bowl of cooked Bomba rice or a pile of uncooked rice grains. Bomba rice is known for its ability to absorb large amounts of liquid while retaining its shape and texture, making it ideal for paella.

Bomba Rice

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Pusa Basmati rice is known for its exceptional fragrance, delicate flavor, and long, slender grains that elongate upon cooking.

Pusa Basmati

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The image may show a bowl of cooked sticky rice or a pile of uncooked rice grains. Sticky rice is a staple in many Southeast Asian cuisines, particularly in dishes such as Thai sticky rice, sticky rice desserts, and sushi.

Sticky Rice

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