Bangladesh was once home to nearly 16,000 rice varieties, many of which were aromatic. Today, only a few of these fragrant types are still grown, with Dinajpur being the most famous region for
aromatic rice due to its ideal soil and climate.
Farmers in Dinajpur, especially from the Nayakrishi community, now cultivate around seven traditional aromatic rice varieties, including Chinigura, Kalijira, Radhunipagol, Badshabhog, Rataboro, Bashful, and Katarivog. These rices are cherished for their natral fragrance, softness, and rich flavor.
Aromatic rice is a staple in Bangladeshi cooking, essential for dishes like polao, payesh, biryani, khichuri, and a variety of traditional pithas. Its unique aroma and taste make it truly special and
hard to replace.
