Karpurkanti
Karpurkanti
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- made with love for you
- following nature-friendly methods
Karpurkanti is our absolute favourite when it comes to robust meat dishes. An inspired two-pepper buff fry here pairs stunningly with the aromatic Karpurkanti.
about the rice
Karpurkanti comes a close second in aroma after Kanakchur. The indigenous rice variety is known as a hardy aromatic crop, grown only by a few smallholder women farmers in the Sundarbans. The low-yielding variety is prized for its excellent aroma and great texture.
| taste |
butter popcorn |
|
aroma |
●●●○○ |
|
appearance |
the uncooked grains short and needle-like with a bright white hue |
|
cooking |
absorption method |
| time | 8-12 minutes |
| storage |
store it in an air-tight jar to retain the aroma in cool, dry, dark place |
what you can cook with
Pair Karpurkanti in a bengali-style fried rice or khichuri. Even though it is aromatic, Karpurkanti suits savoury dishes more than sweet ones, and when paired with meat, it is a show-stopper.
You can also use some leftover cooked Karpurkanti to cook Bhuteko Bhaat. This Nepalese simplicity is as forgiving as it is intelligent. Translated, it simply means fried rice: The recipe calls for some left-over rice, some fat and some flavouring; that's it! Get the recipe here.
what you can cook with
Cooking rice, apparently, does not seem much: you just need to add rice to water and you are all set. But it does not take ½ a cup of water more or less to turn it into an act of blasphemy. So here we have for you the ultimate guide on how to cook the perfect rice
| botanical name | Oryza sativa |
| origin | West Bengal |
| processing | atap (non-parboiled) |
our philosophy
We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.
