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Aromatic Rice
Aromatic rice is one of the major types of rice. It is a medium- to long-grained rice. It is known for its nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Radhunipagal, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice. When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture. Aromatic rice produces more 2-acetyl-1-pyrroline than usual due to a loss-of-function mutation in the BADH2 gene. The BADH2 mutation can be transferred by conventional breeding; it is a recessive trait. Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits. The ''aromatic'' cultivar group A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sona Masuri
Sona masuri (IET No. 7244, BPT 3291, also spelled sona masoori or sona mahsuri) is a lightweight and Aromatic_rice, aromatic medium-grain rice, which is the result of a cross combination of the sona and masuri rice varieties. It is grown largely in the Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu, and is used primarily in South Indian cuisine. In Telugu language, Telugu, it is nicknamed ''baṅgāru tīgalu'' (, "golden hair"). Sona masuri is a premium variety of rice that is also exported to many countries. Cultivation and usage Importers * United States * United Kingdom * Canada * Australia * Singapore * Malaysia * Saudi Arabia * United Arab Emirates * Qatar * Bahrain * Oman * European Union References {{Varieties of rice Rice varieties Agriculture in Andhra Pradesh Rice production in India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gobindobhog Rice
Gobindobhog () is a rice cultivated mostly in West Bengal in India. It is a short grain, white, aromatic, sticky rice having a sweet buttery flavor. It derives its name from its usage as the principal ingredient in the preparation of the offerings to Govindaji, the family deity of the Setts of Kolkata. Gobindobhog was traditionally cultivated in the districts of Bardhaman, Hooghly, Nadia and Birbhum. Later, it began to be cultivated in Bankura and Purulia. It is also grown in other states. For instance: * In Bihar it is cultivated in Kaimur, naugachia and other rice bowl areas. * In Northern Districts of Chhattisgarh it is cultivated in Sarguja Division and is called Vishnu Bhog or Govind Bhog. It is known to have been the favorite rice of Hon' President of India Dr. Rajendra Prasad, where King of Sarguja regularly sent it to the Rashtrapati Bhavan, Delhi from Ambikapur. Geographical indication In August 2017, the Gobinobhog rice was allotted the geographical indicatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japonica Rice
Japonica rice (''Oryza sativa'' subsp. ''japonica''), sometimes called sinica rice, is one of the two major domestic types of Asian rice varieties. Japonica rice is extensively cultivated and consumed in East Asia and Italy, whereas in most other regions indica rice is the dominant type of rice. Japonica rice originated from Central China, where it was first domesticated along the Yangtze River basin approximately 9,500 to 6,000 years ago. Classification The subspecies ''japonica'' can be classified into three subgroups, 'temperate japonica', 'tropical japonica' (obsolete designations: 'javanica'; ), and 'aromatic'. Temperate japonica is cultivated in East Asia (China, Japan, Korea, and Vietnam), while tropical japonica is in Indonesia, Madagascar, and also the Americas where it was brought to with slave trade. File:Chapssal (glutinous rice).jpg, Glutinous japonica rice File:Korean aromatic rice.png, Aromatic japonica rice File:Black rice.jpg, Black japonica rice File:Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cultivar Group
A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), 5th edition (1980) and 6th edition (1995)) is a formal category in the '' International Code of Nomenclature for Cultivated Plants'' (''ICNCP'') used for cultivated plants (cultivars) that share a defined characteristic. It is represented in a botanical name by the symbol Group or Gp. "Group" or "Gp" is always written with a capital ''G'' in a botanical name, or ''epithet''. The Group is not italicized in a plant's name. The ''ICNCP'' introduced the term and symbol "Group" in 2004, as a replacement for the lengthy and hyphenated "cultivar-group", which had previously been the category's name since 1969. For the old name "cultivar-group", the non-standard abbreviation cv. group or cv. Group is also sometimes encountered. There is a slight difference in meaning, since a cultivar-group was defined to comprise cultivars, whereas a Group may include individual plants. The cul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genome Editing
Genome editing, or genome engineering, or gene editing, is a type of genetic engineering in which DNA is inserted, deleted, modified or replaced in the genome of a living organism. Unlike early genetic engineering techniques that randomly insert genetic material into a host genome, genome editing targets the insertions to site-specific locations. The basic mechanism involved in genetic manipulations through programmable nucleases is the recognition of target genomic loci and binding of effector DNA-binding domain (DBD), double-strand breaks (DSBs) in target DNA by the restriction endonucleases (FokI and CRISPR associated protein, Cas), and the repair of DSBs through homology-directed recombination (HDR) or non-homologous end joining (NHEJ). History Genome editing was pioneered in the 1990s, before the advent of the common current nuclease-based gene-editing platforms, but its use was limited by low efficiencies of editing. Genome editing with engineered nucleases, i.e. all three m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recessive
In genetics, dominance is the phenomenon of one variant (allele) of a gene on a chromosome masking or overriding the effect of a different variant of the same gene on the other copy of the chromosome. The first variant is termed dominant and the second is called recessive. This state of having two different variants of the same gene on each chromosome is originally caused by a mutation in one of the genes, either new (''de novo'') or inherited. The terms autosomal dominant or autosomal recessive are used to describe gene variants on non-sex chromosomes ( autosomes) and their associated traits, while those on sex chromosomes (allosomes) are termed X-linked dominant, X-linked recessive or Y-linked; these have an inheritance and presentation pattern that depends on the sex of both the parent and the child (see Sex linkage). Since there is only one Y chromosome, Y-linked traits cannot be dominant or recessive. Additionally, there are other forms of dominance, such as incompl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gobindobhog
Gobindobhog () is a rice cultivated mostly in West Bengal in India. It is a short grain, white, aromatic, sticky rice having a sweet buttery flavor. It derives its name from its usage as the principal ingredient in the preparation of the offerings to Govindaji, the family deity of the Setts of Kolkata. Gobindobhog was traditionally cultivated in the districts of Bardhaman, Hooghly, Nadia and Birbhum. Later, it began to be cultivated in Bankura and Purulia. It is also grown in other states. For instance: * In Bihar it is cultivated in Kaimur, naugachia and other rice bowl areas. * In Northern Districts of Chhattisgarh it is cultivated in Sarguja Division and is called Vishnu Bhog or Govind Bhog. It is known to have been the favorite rice of Hon' President of India Dr. Rajendra Prasad, where King of Sarguja regularly sent it to the Rashtrapati Bhavan, Delhi from Ambikapur. Geographical indication In August 2017, the Gobinobhog rice was allotted the geographical indicati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kalijira Rice
Kalijira rice (Bengali: কালিজিরা চাল) is a premium variety of rice produced in Bangladesh, recognized for its small black grains, delicate texture, and distinct aroma. Unlike Basmati rice, Kalijira is slightly sticky when cooked and has unique culinary properties that distinguish it as a staple in traditional Bengali cuisine. Often referred to as the "Prince of Rice," it is one of the finest aromatic rice varieties in Bangladesh and holds a Geographical indication (GI) certification. Characteristics Kalijira rice is distinct for its: * Tiny grains: The rice grains are small and slender, often compared to the size of black cumin seeds (hence the name "Kalijira," which translates to "black cumin"). * Aromatic properties: Known for its nutty, fragrant aroma, which is released during cooking. * Fluffy and sticky texture: Kalijira rice has a slightly sticky texture that can be observed during cooking. Kalijira rice also expands significantly and retains its indiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wehani
Wehani rice, also known as California Red Jasmine Rice, is a variety of aromatic brown rice developed in the late 20th century by Lundberg Family Farms of Richvale, California. The name of the rice originates from the brothers of the family, Wendell, Eldon, Homer, Albert, and Harlan Lundberg. Wehani rice was developed from basmati rice seeds, which originate from India. The grains of Wehani rice are reddish-brown in color and resemble wild rice. When cooked, the rice produces an aroma similar to that of hot buttered popcorn or peanuts and is slightly chewy in texture. Being developed from basmati rice, this variety of rice can be classified as ''Oryza sativa'', or Asian rice. It can be placed more specifically in the ''indica'' subspecies. See also * List of rice varieties * Ambemohar * Basmati rice * Jasmine rice * ''Oryza sativa ''Oryza sativa'', having the common name Asian cultivated rice, is the much more common of the two rice species cultivated as a cereal, the other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tulshimala Rice
Tulshimala is a photoperiod-sensitive Aman variety of rice. It is planted from the last week of July to the first week of August. Flowers bloom from the end of October to mid-November. Harvesting takes place from the first to the last week of December ( mid-Ogrohayon to early Poush). Without a plant protection measure, the yield is 2.50 to 2.75 metric tons per hectare, and with plant protection measures, the yield is 3.00 to 3.25 metric tons per hectare. The maturity period is 125-140 days (depending on the variety and yield). The rice is dark gray in color. The average weight of 1000 grains is 11 grams (dry grain). On April 11, 2018, the Sherpur District Administration filed an application for Geographical Indication (GI) registration of Tulashimala rice with the Department of Patents, Designs, and Trademarks (DPDT). After completing all the necessary procedures, Tulashimala rice from Sherpur was registered as the 14th Geographical Indication product in the country on June 12, 202 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tulaipanji
Tulaipanji () is an Indian rice cultivar from West Bengal, India. It is an indigenous aromatic rice grown mainly in the Raiganj subdivision of Uttar Dinajpur district and some pockets of Dakshin Dinajpur district. In 2012, the Government of West Bengal sent Tulaipanji rice to the food festival at the London Olympics. Tulaipanji is an indigenous aromatic rice landrace grown mainly in Raiganj sub-division of North Dinajpur district of West Bengal, India. The aroma and quality of this rice variety are strongly associated with its native origin. Tulaipanji is categorized as 'non-Basmati aromatic rice'. It has medium-long slender grain with an average length of 5.5 mm, length/breadth ratio of 3.4 and elongation ratio of 1.6. Cooked rice is tasty, good in texture, bright in appearance, non-sticky and friable due to high amylose content. Tulaipanji contains amylose – 28.3%, protein – 7.3%. It has comparable quality parameters like 77.1% hulling, 65% milling, 54.2% head rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
