Kanakchur Explained

Kanakchur (Bengali: কনকচূড়) is an aromatic rice cultivar from West Bengal, India. It has a slender grain and sweet aroma. The popped rice prepared from Kanakchur retains the aroma.[1] The popped Kanakchur and Nalen Gur is used to prepare the Jaynagarer Moa.[2]

See also

Notes and References

  1. Web site: Indian Rice Culture. https://archive.today/20130721115842/http://www.living-farms.org/site/articles/genetic-engineering/227-biotechnology-to-improve-the-breeding-process?start=2. dead. 21 July 2013. Living Farms. 21 July 2013.
  2. News: Don't go by flavour, it's not Jaynagarer Moa. https://web.archive.org/web/20131205233514/http://articles.timesofindia.indiatimes.com/2013-01-14/kolkata/36330907_1_joynagarer-moa-market-place-paddy-variety. dead. 5 December 2013. Chakraborty. Monotosh. 14 January 2013. 21 July 2013. The Times of India. Kolkata.

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