Chemical Composition Of Tulaipanji Rice Makes It Perfect For Chronic Ailments

Tulaipanji rice is an indigenous aromatic rice variety from West Bengal, India. The rice is primarily grown in the Raiganj subdivision of Uttar Dinajpur district, where it originated, and, to a lesser extent, in Dakshin Dinajpur district.
Categorised as a ‘non-Basmati’ rice, it is not as long as Basmati but is not a short grain rice either. Tulaipanji is a medium grain with an average length, described as light and cottony rice when cooked.
Because of its flavour and texture, Tulaipanji rice is ideal for a range of meals, including pulao, biryani, and sweet dishes like payesh and pitha. Due to its chemical composition, patients with chronic ailments can greatly benefit from rice.
Inorganic fertilisers are generally not used while cultivating Tulaipanji because they affect the natural fragrance and quality of the rice. Tulaipanji does not require pesticides or chemicals, as it is famous for its disease-pest resistance quality. Tulaipanji contains amylose and protein which is also very beneficial.

Tulaipanji Rice Could Be A Nutritious Choice For Those With Chronic Ailments

Tulaipanji rice is for everyone, but it is especially beneficial for people who suffer from chronic ailments. These are the types of people who should consume Tulaipanji rice along with a balanced diet:

• Individuals who suffer from high cholesterol or heart disease: Research suggests that eating Tulaipanji rice may help lower cholesterol, lowering the risk of heart disease. Patients with high cholesterol or heart disease may benefit from consuming this rice with a balanced meal.
• Patients with diabetes: Tulaipanji rice digests slowly, unlike some other varieties of rice and doesn't increase blood sugar levels. For diabetics who need to control their blood sugar levels, this makes it a good alternative.
• Individuals with chronic digestive issues: Consuming Tulaipanji rice can help maintain a healthy digestive system and avoid constipation as it contains nutritional fibre. Patients with digestive issues, such as irritable bowel syndrome (IBS), could benefit from it.
• Patients with deficiencies: Tulaipanji rice is a rich source of iron, magnesium, thiamin, niacin, and vitamin B6. Patients who have these deficiencies can include Tulaipanji rice in their meals.

It takes around 10-12 minutes to cook the rice. You can safely store Tulaipanji rice in airtight containers, away from direct sunlight and moisture and since this rice is known to be pest-resistant, no further precautions are required to keep it pest-free.
The name "Tulaipanji" is a combination of the words "panji," which means rice, and "tulai," which means light or delicate. It is a centuries-old rice variety from West Bengal that is still eaten today. In recent years, this rice has gained popularity for its light and buttery taste, nutritional value, and subtle aroma.
In 2017, Tulaipanji was granted the GI tag by the Government of India to promote the rice variety internationally and to protect it from being misused or copied. The GI tag recognises the unique qualities of the item and gives it a kind of official geographical identifier. At the London Olympics, 2012, the Government of West Bengal sent Tulaipanji rice to the food festival to represent India.