The Tulaipanji rice was allotted the geographical indication tag of West Bengal by the Government of India. It has many traditional Bengali recipes intended for it specifically. Tulaipanji is categorized as 'non-Basmati aromatic rice'. It has medium-long slender grain with an average length 5.5 mm, length/breadth ratio 3.4 and elongation ratio 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 recovery and alkali value at 4.0.