Tulshimala is a photoperiod-sensitive Aman variety of

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

. 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 Poush (; ) is the 9th month of both the Bengali calendar and the Nepali calendar. It overlaps December and January of the Gregorian calendar. It is the first month of the winter season. This month marks the start of Winter (, ''Sheat'') in the Be ...

). Without a plant protection measure, the yield is 2.50 to 2.75 metric tons per

hectare The hectare (; SI symbol: ha) is a non-SI metric unit of area equal to a square with 100-metre sides (1 hm2), that is, square metres (), and is primarily used in the measurement of land. There are 100 hectares in one square kilometre. ...

, 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 Sherpur District () is a district in northern Bangladesh. It is a part of Mymensingh Division. Sherpur District was a sub-division of Jamalpur District before 1984. It was upgraded to a district on February 22, 1984 under Hussain Muhammad Ershad's ...

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, 2023.

Quality

Tulshimala rice plants typically grow to a height of 110-185 cm. On average, each plant has 8-10 tillers. The average length of the panicle is 22-24 cm, which can be longer when propagated through balling. Each panicle contains an average of 140-180 grains. This variety is drought-resistant. It is commonly cultivated by farmers as an aman variety. It is particularly suitable for areas prone to sudden floods. Balling, a method of replanting rice plants in the same field, generally reduces the incidence of diseases and pests. The plants are also less prone to lodging. Since balling results in taller seedlings, they can be transplanted in standing water up to 1.5 feet deep.

Uses

This fragrant, smooth, and delicious rice is a versatile ingredient, ideal for preparing dishes such as

pilaf Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving ...

biryani Biryani () is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or pane ...

kheer Kheer, khir or payasam is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, ...

khichri ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

, plain rice,

pitha Pithas () are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties ...

, and

fried rice Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dis ...

. The fame and prosperity of Sherpur's Tulshimala rice dates back hundreds of years. Recently, Sherpur district has branded its fragrant rice as Tulshimala. Although various districts in the country produce different varieties of fragrant rice, Sherpur's fragrant Tulshimala rice is unique in terms of quality, standard, and aroma. The practice of gifting fragrant Tulshimala rice to relatives during festivals and serving it as pulao to welcome new sons-in-law is a cherished tradition in Sherpur district. This rice, often called "son-in-law's favorite rice," is renowned for its exceptional taste and aroma.

Reference

External links

BDNews24

Wikibooks
{{Geographical indications in Bangladesh Geographical indications in Bangladesh Rice varieties Agriculture in Bangladesh Crops originating from Bangladesh

Quality

Uses

See also

Reference

External links