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Kanakchur - Raw Polished

West Bengal

 

West Bengal is home to an extraordinary diversity of rice varieties, each with its own unique characteristics, cultivated across the region's varied landscapes. Among these, Kanachur stands out as another popular and cherished heritage variety. While the state is known for producing distinctive rice types, Kanachur brings its own appeal with a mild, nutty flavor and delicate aroma. What makes Kanachur particularly special is not just its subtle, buttery taste, but its cultural significance in Bengali culinary traditions. It is often used in iconic sweets like Joynagarer Moa, which highlights its aromatic qualities, but its gentle flavor also makes it a perfect match for everyday dishes like congee, panta bhat, or even dal-chawal.

Conserved and Cultivated at Swami Dayananda Farms, Manjakkudi

Native to West Bengal.

It is recommended to store rice in a cool, dry area. If it needs to be preserved for a long period, say over a month or more, dried neem leaves can be added into the pack/box. It is better to avoid storing in humid areas as this would cause pests to form faster. Since our heritage rice is purely organic, the husk is sweeter, which in turn could invite pests if not stored as suggested above.

Raw Polished Rice

Soak the Kanakchur Raw polished rice for 10 mts before cooking. Cook it in the ratio of 1:2.5 (For 1 cup rice, add 2.5 cups water). Please adjust the water ratio according to your preference.

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