Grains

This Portuguese varietal of rice is fine and tender with a velvety soft texture, and it is especially good at absorbing the flavors and aromas of ingredients it is cooked with. This rice is grown in Salvaterra de Magos outside Lisbon, an area know... READ MORE

Basmati is a long-grain rice variety that was originally grown and cultivated in India and Pakistan. The rice is characterized by its flavor and aroma, which is very nutty, floral, and slightly spicy. Once cooked, the grains remain individual and ... READ MORE

Arborio is an Italian rice variety that's mostly used for risottos and rice puddings. The short, rounded grains are firm and have a high content of starch, resulting in creamy textures of dishes that the rice is used in. Because of its ch... READ MORE

Uruchimai or Japanese short-grain rice is a short-grain cultivar of Japonica rice and is the staple ingredient of Japanese cuisine. The grains of this type of rice are short and plump and contain more starch than regular... READ MORE

Bomba is a Spanish variety of rice characterized by a short grain. The rice has a high content of amylose and a pearly white color of the grain. What distinguishes Bomba from most of the other varieties is that it can absorb two or three ... READ MORE

A Japanese short-grain cultivar, koshihikari was created in 1956 by crossing two different strains of Nourin No.1 and Nourin No.22. Despite its recent creation, today, it is the most grown rice in Japan and the most consumed as well. It was named ... READ MORE

Choclo is the Quechua word for corn or maize, and in various South American countries, particularly in the Andean region, it refers to a specific type of large-kernel corn. Choclo kernels are much larger than those of the typical sweet corn known ... READ MORE

Indigenous to the Andes, kaniwa (Chenopodium pallidicaule) is a highly nutritious and extremely hardy plant that continues to be cultivated in the Andean highlands of Peru and Bolivia for its edible grains (technically s... READ MORE

Oryza sativa, the plant species most commonly referred to as rice, is one of the most widely consumed cereal grains. Italy is the largest producer of rice in Europe, and Lombardy is Italy's rice bowl, especially the provinces of Lodi, Man... READ MORE

Khao Hom Mali Thung Kula Rong-Hai is jasmine rice also known worldwide as Thai Fragrant Rice or Thai Jasmin Rice, produced in a vast open area in the center of Northeast Thailand, in the provinces of Roi-et, Mahasarakam, Surin, Yasothon a... READ MORE

Belonging to the group of Eragrostis plants, teff is an ancient, gluten-free grain derived from the annual grass that is native to the area of Ethiopia and Eritrea. Even though tiny in size, no bigger than a poppy seed, this smal... READ MORE

Carnaroli is an Italian rice variety that's mostly used for the preparation of risotto. It's characterized by a short grain, smaller than the one of Arborio rice, and a high starch content. As a result, Carnaroli rice can absorb liquids w... READ MORE

Rediscovered in the last 30 years in the Mexican Tehuacán valley in the state of Puebla, Tehuacán amaranth is a resistant crop beloved for its nutritional value and adaptability to even the aridest regions. Also known as READ MORE

Baldo rice is a white rice variety grown exclusively in Italy and Türkiye. It is a relatively new variety, first cultivated in 1977 in the Italian Po valley as a hybrid of stirpe 136 rice and arborio rice. Baldo rice soon b... READ MORE

Arroz del Delta del Ebro is white or brown rice categorized as 'extra', of the Bahía, Tebre, Sénia, Fonsa, Bomba and Montsianell varieties The varieties range in their pr... READ MORE

Rice paper is one of the main staples of Vietnamese cuisine, used for making appetizers by wrapping the ingredients in it. The wrapper is made from steamed rice batter that has been dried in the sun. When preparing dishes or appetizers us... READ MORE

Arroz de Valencia is white or brown rice of the Senia, Bahia, Bomba, J. Sendra, Montsianell, Gleva, Sarçet, or Albufera variety. The varieties range in their p... READ MORE

Riz de Camargue refers to the different varieties of rice originating from the Camargue region in France - full and brown rice, white rice, non-stick rice, pre-cooked rice and mixed rice, among others. The rice is cultivated in the area s... READ MORE

Grown and cultivated northern of the 60th latitude, finnish oats are a variety of pure and organic oats that are renowned for their nutritional properties and high quality. Also referred to as luminous finnish oats, these oats ow... READ MORE

Freekeh is a type of grain obtained from green durum wheat, often used in the cuisines of the Levant and Maghreb. It is an ancient cereal first referenced in the Hebrew Bible (as qalûy or carmel), and its present name was m... READ MORE

Produced within the provinces of Rovigo and Ferrara, in the neighboring regions of Veneto and Emilia Romagna, Riso del Delta del Po refers to rice of the Japonica type grown in the fertile Po Delta plains. Due to specific pedocli... READ MORE

Anishinaabeg Manoomin wild rice is actually a misnomer since it is not actually rice, but aquatic grass that is (genetically) more similar to corn. The Anishinaabeg people call wild rice Manoomin, meaning the good grain.... READ MORE

Often dubbed the world’s greatest rice, Carolina Gold is a variety of long-grain rice that’s been traditionally cultivated in the US for centuries. This rice variety has been renowned for its clean, sweet flavor, the ... READ MORE

Also known as purple rice, black rice is a group of several types of Oryza sativa or Asian rice. Some of the varieties of black rice include Indonesian black rice, Philippine heirloom balatinaw black rice, Philippine pirurutong b... READ MORE

Pinipig is immature glutinous rice that is pounded until it transforms into delicate flakes with a unique light green color, subtle flavor, and an unusual, delicate texture. Before consumption, the flakes are usually lightly toasted until... READ MORE

Nàng Thơm chợ Đào is a traditional rice variety originating from Vietnam's Mỹ Lệ commune in Cần Đước district, Long An province. Literally translated, the name means the virgin Thom of the Red Market, with the word Thơm<... READ MORE

Grown in the Tuscan province of Lucca, in the fertile plains along the Serchio River, Faro della Garfagnara refers to the local spelt varieties of Piccolo (Triticum Monococcum), Comune (Triticum DicoccumREAD MORE

Produced within the Veneto region, Riso Nano Vialone Veronese refers to rice of the Japonica type and Vialone Nano variety grown in the fertile Verona karst plains spread between the Tione, Tartaro and Adige rivers. Draw... READ MORE

Al-Hassawi rice, cultivated in the al-Ahsa oasis of Saudi Arabia's al-Sharqiyya region, thrives in an arid climate with scorching temperatures of up to 48°C/118°F. This unique rice variety has adapted to the challenging environment, relyin... READ MORE

Samba is a traditional rice variety. The grain is short and ovular, hard, and less fluffy than other varieties when cooked. The flavor is slightly sweet and reminiscent of corn. The rice is available in two varieties, white and red. Samba has a hi... READ MORE

Suwandel is a traditional rice variety of Oryza sativa. This white rice has a unique aroma and a milky flavor. It also has more vitamins than other rice varieties, along with high amounts of fat, carbohydrates, and micronutrients... READ MORE

Khao Hom Mali is Thai jasmine rice, a premium variety of long-grain aromatic rice that is famous for its fragrant aroma, soft texture, and slightly sweet flavor. The name itself reflects its characteristics: "khao" me... READ MORE

Mavragani is an ancient variety of Greek durum wheat known for its high nutritional value and exceptional quality. It has traditionally been cultivated in Greece, particularly on the island of Lemnos. Mavragani is known for producing flour that is... READ MORE

Capia corn is a traditional South American corn variety that has been traditionally cultivated by people of the indigenous Aymara and Quechua communities, particularly in the Argentine provinces of Catamarca, Jujuy, and Tucumán. Di... READ MORE

Calasparra is one of best-known varieties of rice grown in Spain. It is cultivated without the use of pesticides or herbicides in the village of Calasparra, in the region of Murcia. It comes in two varieties, ordinary and Bomba, ... READ MORE

Maíz chulpe is a specific variety of corn native to the Andes, particularly prevalent in countries of Peru, Colombia, and Ecuador. Many farmers have lost interest in cultivating it due to its high maintenance. It must be isolated from other... READ MORE

Kuruluthuda is a unique type of rice originating from Sri Lanka. This red rice variety is cultivated for up to five or six months before harvest time and it's rich in fiber and proteins. Five to six tons of Kuruluthuda rice are produced monthly, b... READ MORE

Huitlacoche, also known as corn smut or Mexican truffle, is a fungus (Ustilago maydis) that grows on corn kernels, turning them into swollen, grayish-black masses. It is considered a delicacy in Mexican cuisine, valued for its earthy, smoky, and s... READ MORE

The Portuguese consume about five times more rice than any other nation in Europe, and the most popular Portuguese rice by far is Carolino rice. Produced in the Mondego, Tagus, and Sado river valleys, this long, round-grain rice makes the... READ MORE

Intended primarily for the production of beer, Levický slad is a light pilsner-type barley malt obtained from certified varieties of barley grown in the fertile Danube plains in the Slovakian region of Nitra. The designated area of... READ MORE

Arroz Bahia is a traditional rice variety originating from Valencia, the birthplace of paella. This type of rice is short-grained, it cooks quickly, and absorbs liquids without becoming sticky so that the grains remain separate, which makes it ide... READ MORE