| Radhunipagal Rice | |
|---|---|
| Geographical indication | |
| Alternative names | রাঁধুনিপাগোল চাল |
| Description | Anaromatic rice cultivated inWest Bengal |
| Type | Aromatic rice |
| Area | Southern region ofWest Bengal |
| Country | India |
| Registered | 31 March 2025 |
| Official website | ipindiaservices.gov.in |
Radhunipagal is a rice cultivated inWest 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 cultivateRadhunipagal rice.[3]
Radhunipagal is used to preparePayesh andPitha.Bhog orKhichuri is made from itsatap chal (soft-textured raw rice), which is used duringpuja or religious festivals.[4]
Radhunipagal rice is traditionally cultivated in the lower gangetic plains andRarh regions of West Bengal. With the introduction of high-yielding varieties over the last 50 years, its cultivation has moved to marginal areas in different blocks of the districts in the region.Radhunipagal rice is cultivated in about 1,500―2,000 hectares of land in West Bengal every year during theKharif season.[3]
Malda Nistari Silk Yarn, Radhunipagal Rice and Baruipur Guava too were registered on the same day, taking the total number of GI-tagged products from Bengal to 35.
