Rice & Flours

Bajri flour, also known as pearl millet flour, is a type of gluten-free flour that is made from ground pearl millet. It is a staple food in many parts of India, particularly in the states of Rajasthan and Gujarat, and is also consumed in other parts of the world.

Bajri flour is known for its slightly sweet and nutty flavor and is commonly used in a variety of dishes such as rotis, parathas, and porridges. It is a nutritious flour that is high in protein, fiber, vitamins, and minerals, making it a healthy alternative to wheat flour.

To prepare bajri flour, the pearl millet grains are first cleaned, roasted, and ground into a fine powder. The flour can then be used in a variety of recipes and can be easily substituted for wheat flour in many dishes.

1121 Basmati is a type of long-grain rice that is highly valued for its aroma, flavor, and texture. It is grown primarily in the Punjab region of Pakistan and India and is one of the most popular varieties of Basmati rice.

1121 Basmati rice has long, slender grains that are known for their aromatic fragrance and delicate flavor. The grains are also fluffy and separate easily after cooking, making it a popular choice for biryanis, pilafs, and other rice dishes.

In addition to its culinary qualities, 1121 Basmati rice is also considered to be a healthy choice as it is low in fat and high in complex carbohydrates. It is also gluten-free and a good source of vitamins and minerals.

To cook 1121 Basmati rice, it is typically rinsed in cold water and soaked for at least 30 minutes before cooking. It is then cooked in water or broth using a ratio of 1.5 to 2 cups of liquid per cup of rice. The rice should be brought to a boil, then simmered with the lid on for about 15-20 minutes, or until the water is absorbed and the rice is tender.

Overall, 1121 Basmati rice is a premium variety of rice that is prized for its unique aroma, flavor, and texture. It is a versatile ingredient that can be used in a variety of dishes and is a popular choice for those looking for a healthy and flavorful rice option.

Sonamsoori rice is a type of rice that is primarily grown in the Korean peninsula. It is a medium-grain rice that is known for its delicate texture, subtle flavor, and slightly sweet aroma.

Sonamsoori rice is a popular choice in Korean cuisine, and it is often used to make dishes such as bibimbap, kimchi fried rice, and sushi. It is also commonly eaten as a side dish in Korean meals.

In addition to its culinary uses, Sonamsoori rice is also known for its nutritional value. It is a good source of complex carbohydrates, fiber, and essential vitamins and minerals. It is also low in fat and cholesterol-free, making it a healthy addition to any diet.

Overall, Sonamsoori rice is a versatile and nutritious grain that is an important part of Korean cuisine and culture.

Sushi rice is a short-grain variety of rice that is commonly used in Japanese cuisine to make sushi. It is also known as "shari" or "sumeshi" in Japanese.

Sushi rice is characterized by its sticky and slightly sweet texture. It is cooked with a specific ratio of water and vinegar, which gives it a distinct flavor and makes it easier to shape into sushi rolls. The rice is typically seasoned with a mixture of rice vinegar, sugar, and salt, which helps to balance out the flavor and enhance the overall taste.

To prepare sushi rice, it is important to rinse the rice several times to remove excess starch and debris. After rinsing, the rice is soaked for a period of time to help soften the grains and improve the texture. Once soaked, the rice is cooked in a pot with water and then mixed with the seasoning mixture before being allowed to cool.

Sushi rice is a key ingredient in many types of sushi, including maki rolls, nigiri, and chirashi bowls. It is also used in other Japanese dishes like onigiri (rice balls) and donburi (rice bowls topped with meat or vegetables).

Overall, sushi rice is an essential component of Japanese cuisine and a key ingredient in the art of sushi making. Its unique texture and flavor make it a popular choice for a variety of dishes, both traditional and modern.

Gobindobhog is a type of rice that is primarily grown in the Indian state of West Bengal. It is a short-grain rice variety known for its aroma, sweet taste, and sticky texture when cooked. Gobindobhog rice is highly regarded and is often used in traditional Bengali cuisine, particularly for preparing dishes like payesh (rice pudding), pulao (flavored rice dish), and bhog (offering to deities).

The name "Gobindobhog" is derived from the combination of two words: "Gobindo," which is another name for Lord Krishna, a Hindu deity, and "bhog," which refers to the offering of food to the gods. The rice is considered sacred and is often used in religious rituals and festivals.

Gobindobhog rice grains are short, plump, and have a characteristic golden color. It is known for its ability to absorb flavors well, making it suitable for preparing aromatic and flavorful dishes. Gobindobhog rice is typically cultivated in specific regions of West Bengal, such as Bardhaman and Hooghly districts, where the soil and climate are suitable for its growth.

Due to its popularity and unique characteristics, Gobindobhog rice is in high demand, both within West Bengal and among people who appreciate Bengali cuisine worldwide. It is often available in specialty stores or online platforms that cater to Indian food products.

"Gobindobhog" is een rijstsoort die voornamelijk wordt verbouwd in de Indiase staat West-Bengalen. Het is een rijstvariëteit met korte korrels, bekend om zijn aroma, zoete smaak en plakkerige textuur bij het koken. Gobindobhog-rijst staat hoog aangeschreven en wordt vaak gebruikt in de traditionele Bengaalse keuken, vooral voor het bereiden van gerechten zoals payesh (rijstpap), pulao (gekruide rijstschotel) en bhog (offer aan godheden).

De naam "Gobindobhog" is afgeleid van de combinatie van twee woorden: "Gobindo," wat een andere naam is voor Lord Krishna, een hindoeïstische godheid, en "bhog," wat verwijst naar het offeren van voedsel aan de goden. De rijst wordt als heilig beschouwd en wordt vaak gebruikt in religieuze rituelen en festivals.

De korrels van Gobindobhog-rijst zijn kort, mollig en hebben een kenmerkende gouden kleur. Het staat bekend om zijn vermogen om smaken goed op te nemen, waardoor het geschikt is voor het bereiden van aromatische en smaakvolle gerechten. Gobindobhog-rijst wordt typisch geteeld in specifieke regio's van West-Bengalen, zoals de districten Bardhaman en Hooghly, waar de bodem en het klimaat geschikt zijn voor de groei ervan.

Vanwege zijn populariteit en unieke eigenschappen is Gobindobhog-rijst zeer in trek, zowel binnen West-Bengalen als onder mensen die de Bengaalse keuken wereldwijd waarderen. Het is vaak verkrijgbaar in speciaalzaken of online platforms die Indiase voedingsproducten aanbieden.

Kalijeera rice, also known as Kamini Rice or Jeerakasala rice, is a fragrant, short-grain rice variety primarily cultivated in the Indian states of West Bengal and Kerala. It is highly valued for its unique aroma, delicate flavor, and nutritional properties.

The name "Kalijeera" is derived from two Bengali words: "Kali," meaning black, and "Jeera," meaning cumin. This is because the rice grains resemble small black cumin seeds or Jeera in appearance.

Kalijeera rice is often used in traditional Bengali and Keralite cuisines to prepare special dishes such as biryani, pulao, and sweet desserts like rice pudding (payesh). It is known for its ability to absorb flavors well, making it suitable for various aromatic and flavorful recipes.

The grains of Kalijeera rice are small, slender, and have a pearly white color. They have a natural fragrance that is reminiscent of jasmine or basmati rice, but with a distinct nutty aroma. The cooked rice has a fluffy texture and a slightly sweet taste.

Besides its culinary uses, Kalijeera rice is also believed to have several health benefits. It is rich in dietary fiber, vitamins, and minerals, and is considered to be a good source of energy. Some people also attribute medicinal properties to Kalijeera rice, claiming it aids digestion and has antioxidant properties.

Kalijeera rice can be found in specialty stores that offer Indian rice varieties or through online platforms that cater to Indian food products. It is a prized ingredient in Bengali and Keralite cuisines, and its unique flavor and aroma make it a popular choice among rice connoisseurs.