Radhuni Pagol Rice

Description

“Small-grained
Aromatic Rice.
All the way from Bengal,
Originally belonged to the area between the Ganges plains and the Damodar River valley. 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. 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, their 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.
A rice that entices the cook
Radhuni Pagal from West Bengal. Radhuni Pagol Rice is a premium-quality, aromatic rice variety known for its unique fragrance, soft texture, and exceptional taste. It is sourced directly from the finest farms and carefully processed to retain its natural aroma and purity. Ideal for traditional Bengali dishes, special occasions, and daily meals, Radhuni Pagol Rice delivers an unmatched flavor experience. Radhuni pagol 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.

Key Features:

Premium quality aromatic rice

Naturally grown and carefully processed

Long grain with rich fragrance

Soft and fluffy texture after cooking

Hygienically packed to preserve freshness

Variety: Aromatic Local Rice
Grain Type: Medium to Long Grain
Moisture: Below 14%
Shelf Life: 12 months.”

“Business Type: Manufacturer, Supplier
Cultivation Type: Natural
Texture: Hard
Surface Finishing: Unpolished
Speciality: High In Protein, No Preservatives
Usage/Application: Cooking, Human Consumption
Certification: FSSAI Certified
Variety: Short Grain
Packaging Type: Plastic Sack Bags
Packaging Size: 1 kg, 5 kg, 10kg, 25kg
Type: Kalanamak Rice
Country of Origin: India ”