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The Field Guide
Heirloom Rice

Gobindobhog Rice

Oryza sativa

Also known as: Bhog rice · Temple rice · Bardhaman rice

The aromatic temple rice of Bengal — short-grain, deeply fragrant, GI-tagged, and offered to Lord Krishna before every meal.

Bardhaman, West BengalGI Tag 2017Bardhaman, West BengalGI 64–70

Fragrance Compound

2-Acetyl-1-pyrroline (2-AP)

GI Tag

2017 — Bardhaman, West Bengal

Grain Length

Short-grain (4–5mm)

Cultural Role

Temple bhog offering to Lord Krishna

About

What is Gobindobhog Rice?

Gobindobhog is a short-grained, intensely aromatic variety of rice traditionally cultivated in the Bardhaman district of West Bengal. Its distinctive floral fragrance (similar to Pandan leaf with a hint of Jasmine) comes from a naturally high 2-acetyl-1-pyrroline (2-AP) content — the same aromatic compound that gives Basmati its fragrance, but in a distinctly different profile. GI-tagged in 2017, it is the preferred offering (bhog) to Lord Jagannath and Lord Krishna in Bengal's temples and is inseparable from Bengali festival culture.

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Nutritional Profile

What’s inside?

Energy345 kcal
Protein6.8g
Carbohydrate78g
Fat0.5g

Health Applications

Why it matters

Gut Health

Short-grain rice is easier to digest than long-grain varieties — the starch structure forms more readily digestible bonds.

Ancient Wisdom

In Ayurveda

Dosha Effect

Pitta and Vata balancing

Guna (Quality)

Snigdha (unctuous), Madhura (sweet), Guru (slightly heavy)

Classical Note

Offered as Bhog — temple food — because it is considered Sattvic (pure, consciousness-elevating). The act of offering purifies the food energetically before eating.

Origin Story

From the field

Bardhaman, West Bengal · Eastern India

Gobindobhog is a community heirloom — maintained by Bengali farmers of Bardhaman district for over 400 years. The rice is named after the deity Gobindo (Lord Krishna), and every harvest begins with a ritual offering to the local temple before the market sale begins. Farmers maintain seed banks in clay pots, passing specific strains through family lines. The GI tag has protected this heritage against commercial substitution — a victory for a community-maintained agricultural tradition.

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