Rice & Lentils
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CAMOLINO RICE
/ORYZA SATIVA/
CAMOLINO RICE
/ORYZA SATIVA/
Camolino or Egyptian rice is the most recognised variety in the world. It is the most popular of the medium grain rice varieties, making up a very large portion of the annual global rice crop. The grains are soft and stick together when cooked. It absorbs flavours beautifully and holds together well in soups in salads. This versatile grain makes an excellent table rice and is also perfect for Spanish and Arab style dishes as well as Mediterranean and Asian cuisine such as paella, pilaf, and rice bowls or sushi. Camolino name comes from the oil that is used to coat the rice to provide a glossiness once cooked and preferred by middle eastern consumers. Camolino Rice has a unique taste and aroma. Beautiful pearl colour. Unlike other kinds of rice, camolino does not stick when cooking rice, it turns tender and crumbly.
H.S. Code: 100630
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NATURAL RICE
/ORYZA GLABERRIMA/
NATURAL RICE
/ORYZA GLABERRIMA/
Rice is the seed of the grass species Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, according to 2012 FAOSTAT data. African rice has been cultivated for 3500 years. Between 1500 and 800 BC, Oryza glaberrima propagated from its original centre, the Niger River delta, and extended to Senegal. However, it never developed far from its original region.
H.S. Code: 10063090
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BROKEN RICE
/ORYZA SATIVA/
BROKEN RICE
/ORYZA SATIVA/
Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or by milling.[Mechanical separators are used to separate the broken grains from the whole grains and sort them by size. Broken rice is fragmented, not defective; there is nothing wrong with it. It is as nutritious as the equivalent unbroken rice (i.e. if all the germ and bran remains, it is as nutritious as brown rice; if none remains, it is only as nutritious as white rice). Broken rice has a long history; Ibn Baṭṭūṭa mentions rice couscous in the area of Mali in 1350, presumably made of African rice.
H.S. Code: 10064000
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LENTILS
/LENS CULINARIS/
LENTILS
/LENS CULINARIS/
The lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. Lentils have been part of the human diet since aceramic Neolithic times, being one of the first crops domesticated in the Near East. Archeological evidence shows they were eaten 9,500 to 13,000 years ago. Lentil colours range from yellow to red-orange to green, brown and black. Lentils also vary in size, and are sold in many forms, with or without the skins, whole or split.
H.S. Code: 10063090