Misplaced Pages

Kalijira rice: Difference between revisions

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editContent deleted Content addedVisualWikitext
Revision as of 07:17, 11 December 2024 editTanvir Rahat (talk | contribs)397 edits →top: Added linksTags: Mobile edit Mobile app edit Android app edit App full source← Previous edit Latest revision as of 10:25, 27 December 2024 edit undoTanvir Rahat (talk | contribs)397 edits →top: Added linksTags: Mobile edit Mobile app edit Android app edit App full source 
(8 intermediate revisions by 3 users not shown)
Line 1: Line 1:
{{Short description|Geographical Indications in Bangladesh}} {{Short description|Geographical Indications in Bangladesh}}
⚫ '''Kalijira rice''' is a premium variety of rice produced in ], characterized by its small, black grains. The ], often referred to as "small basmati," is non-sticky, aromatic, and resembles ] in cooking methods. Kalijira rice is recognized as a ] (GI) product of Bangladesh.<ref>{{cite news |title=Six More Products Receive GI Certification |url=https://web.archive.org/web/20210618042649/https://www.ittefaq.com.bd/national/252600/%E0%A6%9C%E0%A6%BF%E0%A6%86%E0%A6%87-%E0%A6%B8%E0%A6%A8%E0%A6%A6-%E0%A6%AA%E0%A7%87%E0%A6%B2%E0%A7%8B-%E0%A6%86%E0%A6%B0%E0%A6%93-%E0%A6%9B%E0%A7%9F-%E0%A6%AA%E0%A6%A3%E0%A7%8D%E0%A6%AF |access-date=11 December 2024 |work=] |date=18 June 2021}}</ref>


⚫ '''Kalijira rice''' (]: কালিজিরা চাল) is a premium variety of rice produced in ], recognized for its small black grains, delicate texture, and distinct aroma. Unlike ] rice, Kalijira is slightly sticky when cooked and has unique culinary properties that distinguish it as a staple in traditional Bengali cuisine. Often referred to as the "Prince of Rice," it is one of the finest aromatic rice varieties in ] and holds a ] (GI) certification.<ref>{{cite news |title=Six More Products Receive GI Certification |url=https://web.archive.org/web/20210618042649/https://www.ittefaq.com.bd/national/252600/%E0%A6%9C%E0%A6%BF%E0%A6%86%E0%A6%87-%E0%A6%B8%E0%A6%A8%E0%A6%A6-%E0%A6%AA%E0%A7%87%E0%A6%B2%E0%A7%8B-%E0%A6%86%E0%A6%B0%E0%A6%93-%E0%A6%9B%E0%A7%9F-%E0%A6%AA%E0%A6%A3%E0%A7%8D%E0%A6%AF |access-date=11 December 2024 |work=] |date=18 June 2021}}</ref>
⚫ Kalijira rice is commonly used to prepare dishes like ], ], ], ], ], and jorda. Known for its aroma, it is one of several fine-grain varieties such as Kasibinni, Begunbichi, Jamai Bhog, and Dadkhani. Serving dishes made from these fragrant, fine-grain rices to guests is a longstanding tradition in rural Bangladesh.<ref>{{cite news |last1=Mirsharai (Chattogram) |title=The cultivation of Kalijira rice has decreased in Mirsharai. |url=https://www.jagonews24.com/agriculture-and-nature/news/814296 |access-date=11 December 2024 |work=] |date=1 December 2022}}</ref>

⚫ ==See also==
== Characteristics ==
⚫ *]
Kalijira rice is distinct for its:
⚫ *]
* '''Tiny grains''': The rice grains are small and slender, often compared to the size of black cumin seeds (hence the name "Kalijira," which translates to "black cumin").
⚫ *]
* '''Aromatic properties''': Known for its nutty, fragrant aroma, which is released during cooking.
* '''Fluffy and sticky texture''': Kalijira rice has a slightly sticky texture that can be observed during cooking. Kalijira rice also expands significantly and retains its individual grain structure after cooking.

Kalijira rice is often described as versatile and adaptable to various cooking styles, ranging from savory to sweet dishes. Its aroma and texture make it ideal for traditional Bengali dishes like ] and ].

== Cultivation ==
Kalijira rice is primarily cultivated in the northern regions of Bangladesh, particularly in ] and ]. The fertile plains and unique climatic conditions of these areas contribute to its aromatic properties and high quality. However, cultivation has decreased over time due to competition from higher-yielding varieties.<ref>{{cite news |last1=Mirsharai (Chattogram) |title=The cultivation of Kalijira rice has decreased in Mirsharai. |url=https://www.jagonews24.com/agriculture-and-nature/news/814296 |access-date=11 December 2024 |work=] |date=1 December 2022}}</ref>

== Culinary Uses ==
Kalijira rice is a key ingredient in many traditional Bengali dishes, including:
* ]: The delicate grains absorb spices and flavors well, making them ideal for festive rice dishes.
* ]: Kalijira's ability to remain soft yet structured makes it a favorite for traditional Bangladeshi biryani in rural and urban kitchens.
* ]: A spiced rice and lentil dish often served during rainy seasons or festivals.
* ]/]: Sweet desserts where the rice’s small size and sticky nature enhance the creamy texture.
* ]: A sweet saffron rice dish popular in South Asian celebrations.

⚫ Additionally, Kalijira rice is one of several fine-grain varieties, including Kasibinni, Begunbichi, Jamai Bhog, and Dadkhani, which are traditionally served to guests in rural Bangladesh.<ref name="jagonews">{{cite news |last1=Mirsharai (Chattogram) |title=The cultivation of Kalijira rice has decreased in Mirsharai. |url=https://www.jagonews24.com/agriculture-and-nature/news/814296 |access-date=11 December 2024 |work=] |date=1 December 2022}}</ref>

== Recognition and Significance ==
Kalijira rice is officially recognized as a ] of Bangladesh. Its cultural and culinary importance is deeply rooted in Bengali traditions, where aromatic rice varieties are an essential part of hospitality and celebration.<ref name="ittefaq">{{cite news |title=Six More Products Receive GI Certification |url=https://web.archive.org/web/20210618042649/https://www.ittefaq.com.bd/national/252600/%E0%A6%9C%E0%A6%BF%E0%A6%86%E0%A6%87-%E0%A6%B8%E0%A6%A8%E0%A6%A6-%E0%A6%AA%E0%A7%87%E0%A6%B2%E0%A7%8B-%E0%A6%86%E0%A6%B0%E0%A6%93-%E0%A6%9B%E0%A7%9F-%E0%A6%AA%E0%A6%A3%E0%A7%8D%E0%A6%AF |access-date=11 December 2024 |work=] |date=18 June 2021}}</ref>

== Economic Significance ==

Kalijira rice is a significant export product for Bangladesh, with high demand in ], the ], and ]. Its popularity has encouraged initiatives to promote its cultivation and improve yields through agricultural research and development.<ref name="prothomalo_gi_status">{{cite news |title=Three products including Jamalpur's Nakshikantha to get GI status |url=https://en.prothomalo.com/bangladesh/qxv155twbn |access-date=December 20, 2024 |work=Prothom Alo |date=February 15, 2024}}</ref>

== Challenges ==

Despite its premium quality, Kalijira rice faces several challenges:
* '''Limited production''': Farmers often prioritize higher-yielding rice varieties over Kalijira.<ref name="dhakatribune_rice_prices">{{cite news |title=Rice prices on the rise in Dhaka |url=https://www.dhakatribune.com/business/193745/rice-prices-on-the-rise-in-dhaka |access-date=December 20, 2024 |work=] |date=November 18, 2019}}</ref>
* '''Market fluctuations''': Prices vary significantly based on harvest conditions and demand.<ref name="dhakatribune_rice_prices"/>
* '''Climate change''': Changes in weather patterns threaten the optimal growing conditions required for Kalijira rice.<ref name="dhakatribune_rice_prices"/>

⚫ == See also ==
⚫ * ]
⚫ * ]
⚫ * ]

== References == == References ==
{{Reflist}} {{Reflist}}
==External links==
⚫ {{Geographical indications in Bangladesh}}


⚫ {{Geographical indications}}
] ]
] ]

Latest revision as of 10:25, 27 December 2024

Geographical Indications in Bangladesh

Kalijira rice (Bengali: কালিজিরা চাল) is a premium variety of rice produced in Bangladesh, recognized for its small black grains, delicate texture, and distinct aroma. Unlike Basmati rice, Kalijira is slightly sticky when cooked and has unique culinary properties that distinguish it as a staple in traditional Bengali cuisine. Often referred to as the "Prince of Rice," it is one of the finest aromatic rice varieties in Bangladesh and holds a Geographical indication (GI) certification.

Characteristics

Kalijira rice is distinct for its:

  • Tiny grains: The rice grains are small and slender, often compared to the size of black cumin seeds (hence the name "Kalijira," which translates to "black cumin").
  • Aromatic properties: Known for its nutty, fragrant aroma, which is released during cooking.
  • Fluffy and sticky texture: Kalijira rice has a slightly sticky texture that can be observed during cooking. Kalijira rice also expands significantly and retains its individual grain structure after cooking.

Kalijira rice is often described as versatile and adaptable to various cooking styles, ranging from savory to sweet dishes. Its aroma and texture make it ideal for traditional Bengali dishes like Khichdi and Kheer.

Cultivation

Kalijira rice is primarily cultivated in the northern regions of Bangladesh, particularly in Dinajpur and Rangpur. The fertile plains and unique climatic conditions of these areas contribute to its aromatic properties and high quality. However, cultivation has decreased over time due to competition from higher-yielding varieties.

Culinary Uses

Kalijira rice is a key ingredient in many traditional Bengali dishes, including:

  • Pulao: The delicate grains absorb spices and flavors well, making them ideal for festive rice dishes.
  • Biryani: Kalijira's ability to remain soft yet structured makes it a favorite for traditional Bangladeshi biryani in rural and urban kitchens.
  • Khichuri: A spiced rice and lentil dish often served during rainy seasons or festivals.
  • Kheer/Phirni: Sweet desserts where the rice’s small size and sticky nature enhance the creamy texture.
  • Zarda: A sweet saffron rice dish popular in South Asian celebrations.

Additionally, Kalijira rice is one of several fine-grain varieties, including Kasibinni, Begunbichi, Jamai Bhog, and Dadkhani, which are traditionally served to guests in rural Bangladesh.

Recognition and Significance

Kalijira rice is officially recognized as a GI product of Bangladesh. Its cultural and culinary importance is deeply rooted in Bengali traditions, where aromatic rice varieties are an essential part of hospitality and celebration.

Economic Significance

Kalijira rice is a significant export product for Bangladesh, with high demand in South Asia, the Middle East, and Europe. Its popularity has encouraged initiatives to promote its cultivation and improve yields through agricultural research and development.

Challenges

Despite its premium quality, Kalijira rice faces several challenges:

  • Limited production: Farmers often prioritize higher-yielding rice varieties over Kalijira.
  • Market fluctuations: Prices vary significantly based on harvest conditions and demand.
  • Climate change: Changes in weather patterns threaten the optimal growing conditions required for Kalijira rice.

See also

References

  1. "Six More Products Receive GI Certification". The Daily Ittefaq. 18 June 2021. Retrieved 11 December 2024.
  2. Mirsharai (Chattogram) (1 December 2022). "The cultivation of Kalijira rice has decreased in Mirsharai". Jago News 24. Retrieved 11 December 2024.
  3. Mirsharai (Chattogram) (1 December 2022). "The cultivation of Kalijira rice has decreased in Mirsharai". Jago News 24. Retrieved 11 December 2024.
  4. "Six More Products Receive GI Certification". The Daily Ittefaq. 18 June 2021. Retrieved 11 December 2024.
  5. "Three products including Jamalpur's Nakshikantha to get GI status". Prothom Alo. February 15, 2024. Retrieved December 20, 2024.
  6. ^ "Rice prices on the rise in Dhaka". Dhaka Tribune. November 18, 2019. Retrieved December 20, 2024.

External links

Geographical indications in Bangladesh
Agricultural
Foods
Handicrafts
Others
Categories: