Kalijira rice

Kalijira rice (Bengali: কালিজিরা চাল) is a premium variety of small, slender-grained aromatic rice that is mainly produced in Bangladesh. The name "Kalijira" is derived from the Hindi term kala jeera, signifying black cumin (Elwendia persica), due to its resemblance to the grain.[1] Unlike Basmati rice, Kalijira is slightly sticky when cooked. It is used in several traditional Bengali dishes such as Khichdi, Biryani, Pulao, Khichuri, Zarda, and Kheer.[2] Often referred to as the "Prince of Rice," it is considered one of the finest aromatic rice varieties in Bangladesh and holds a geographical indication (GI) certification.[3]

Cultivation

Kalijira rice is primarily cultivated in the northern regions of Bangladesh, particularly in Dinajpur and Rangpur. Despite its high quality, cultivation has decreased over time due to competition from higher-yielding varieties.[2][4]

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.

Export

Kalijira rice is a significant export product for Bangladesh, with high demand in South Asia, the Middle East, and Europe.[5]

See also

References

  1. ^ "Kala Jeera - Health Benefits, Uses and Important Facts". PotsandPans India. 2022-09-30. Retrieved 2025-09-06.
  2. ^ a b Mirsharai (Chattogram) (1 December 2022). "The cultivation of Kalijira rice has decreased in Mirsharai". Jago News 24. Retrieved 11 December 2024.
  3. ^ জিআই সনদ পেলো আরও ছয় পণ্য [Six More Products Receive GI Certification]. The Daily Ittefaq (in Bengali). 18 June 2021. Archived from the original on 18 June 2021. Retrieved 11 December 2024.
  4. ^ "Rice prices on the rise in Dhaka". Dhaka Tribune. November 18, 2019. Retrieved December 20, 2024.
  5. ^ "Three products including Jamalpur's Nakshikantha to get GI status". Prothom Alo. February 15, 2024. Retrieved December 20, 2024.
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