Kanakchur

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

References
  1. "Indian Rice Culture". Living Farms. Archived from the original on 21 July 2013. Retrieved 21 July 2013.
  2. Chakraborty, Monotosh (14 January 2013). "Don't go by flavour, it's not Jaynagarer Moa". Times of India. Kolkata. Retrieved 21 July 2013.
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