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Arborio rice is a variety of short-grain rice that is mainly cultivated in Italy.
Its origin is in the Po Valley. Its fertile lands and temperate climate favor exceptional quality cultivation. In this region, the combination of fresh water from the Po River and the flooding technique are the best for sustainable rice growth.
Take a look at all these high-quality arborio rices.
There are some very unique characteristics of this type of rice:
Carnaroli rice is the “king of rice” in Italy. It has a higher starch content that allows it to maintain a firmer texture during cooking.
On the other hand, arborio, while also excellent for risottos, provides extra creaminess due to its high amylopectin content.
In summary, if you want a more resistant risotto, carnaroli is the best option. On the other hand, arborio is perfect for those who prefer a quicker and smoother creaminess.
Vialone nano, cultivated in the Veneto region, is another variety of Italian short-grain rice.
This rice is key in the kitchen as it is the base of many traditional and contemporary dishes.
Making a risotto requires technique and patience. Hot broth must be added slowly while constantly stirring. This technique achieves the characteristic creamy texture of the dish.
The 'mantecare' technique is important to achieve a perfect risotto.
It involves adding butter and cheese at the
Basmati rice is a variety of long-grain rice, originally from the Indian subcontinent, known for its characteristic aroma and its light and fluffy texture after cooking. Its name in Sanskrit means "full of fragrance."
Low glycemic index: Compared to other rice varieties, its glycemic index is lower, making it suitable for diets that regulate blood sugar.
Source of fiber: In its whole grain version, it provides dietary fiber that aids digestion.
Gluten-free: Suitable for celiac individuals or those with gluten sensitivity.
Rich in vitamins and minerals: It contains vitamin B1 (thiamine), B6, and minerals such as magnesium and phosphorus.
Low in fat and sodium: Ideal for healthy and balanced diets.
The main varieties of basmati rice include:
Traditional Basmati: The most highly prized variety, with long grains and an intense aroma.
Pusa Basmati: A hybrid variety with shorter cooking times.
Basmati 1121: Known for having one of the longest grains in the world.
Whole grain Basmati: Retains its bran layer, giving it more fiber and a earthier flavor.
Types of rice: arborio, basmati, and jasmine - mentta Blog
The largest producers of basmati rice in the world are:
India: The leading global exporter, with over 70% of the global production.
Pakistan: The second largest producer and exporter, with a quality similar to that of India.
Nepal: Produces smaller quantities, but its basmati is highly valued for its purity.
It can be used in a wide variety of recipes, such as:
Indian and Pakistani dishes: Base for recipes like Biryani, Pulao, and curry accompaniments.
Healthy sides: Perfect for combining with vegetables, legumes, and proteins.
Salads: In its cold version, mixed with vegetables and light dressings.
Fusion dishes: Can be used in Mediterranean or Asian recipes, accompanied by spices and aromatic herbs.
BEAN
What is a bean?
The bean is a legume belonging to the Fabaceae (or Leguminosae) family and is one of the staple foods in many cultures around the world. It is an excellent source of plant proteins and is cultivated in a wide variety of colors, sizes, and textures. Depending on the country, it is known as bean, kidney bean, haricot bean, bean, or string bean.
Bean properties
Beans are highly nutritious and offer multiple health benefits:
Bean varieties
There are hundreds of bean varieties, some of the most well-known ones are:
Main bean-producing countries
Beans are cultivated in many parts of the world, being a fundamental food in various cuisines. The main producers are:
How to consume and prepare it
Beans are very versatile and can be prepared in many ways:
Stewed: Cooked with spices, meats, or vegetables in soups and stews.
In puree or cream: They can be processed to make creams or dips like "refried beans".
In tacos and burritos: In Mexican cuisine, they are an essential ingredient.
In salads: Mixed with fresh vegetables and dressings.
In rice and casseroles: Like in Brazilian feijoada or Costa Rican gallo pinto.
In baking: In Asia, azuki beans are used to make sweet pastes and dessert fillings.
In beverages: In some cultures, like in Mexico, bean-based beverages are prepared, such as "bean atole".
Bomba rice is a variety of rice and its history is closely intertwined with the culinary tradition of Spain, especially in the region of Valencia.
Bomba rice is mainly cultivated in the Albufera of Valencia, an area that provides the ideal climatic and environmental conditions for its growth. This ecosystem is characterized by:
Valencian farmers have adopted sustainable methods for rice cultivation, where the harvest is done manually to avoid damaging the grains.
Throughout history, bomba rice has evolved from its origins in antiquity.
This grain, introduced to the Iberian Peninsula with Arabic influences, was recognized for its unique properties:
Over the centuries, bomba rice has become famous both nationally and internationally.
Check out all these quality bomba rices.
The grain of bomba rice is round and has a semi-translucent skin. With this structure, it can absorb up to three times its weight in liquids without becoming mushy.
Additionally, it has the ability to absorb the flavors of the ingredients it is cooked with (important for example in making broths).
Compared to other rice varieties, bomba rice is superior in its ability to maintain texture when cooked. It is often compared to long-grain rice, which tends to become softer and stickier when cooked.
Long-grain rice: This type of rice has an elongated shape and becomes stickier during cooking. It does not maintain the same firmness as bomba rice.
Basmati rice: With a distinctive aroma, basmati offers a light texture but is not able to absorb flavors to the level of bomba rice, limiting its use in dishes like paella.
The properties of bomba rice make it the best choice for paella and as a versatile ingredient that can be used in many traditional and contemporary dishes.
The chickpea (Cicer arietinum) is a very popular legume in global gastronomy. It has been cultivated since ancient times and is a rich source of nutrients, ideal for a balanced diet.
There are different types, but the most common ones are:
The main chickpea producing countries are:
They can be consumed in many ways:
Jasmine rice is a variety of aromatic long-grain rice, originally from Thailand. It is characterized by its floral fragrance, similar to that of jasmine flowers, and its soft and slightly sticky texture after cooking.
Source of energy: Rich in carbohydrates, it provides sustained energy.
Low in fats: It is naturally low in fats and cholesterol.
Easy digestion: Its starch makes it easy to digest.
Rich in vitamins and minerals: It contains small amounts of vitamin B1 (thiamine), B3 (niacin), and minerals such as magnesium and phosphorus.
Antioxidants: Whole grain varieties (brown or purple jasmine rice) have more fiber and antioxidants than white rice.
White jasmine rice: The most common, refined and with a softer texture.
Whole grain jasmine rice: It retains the bran and germ, making it richer in fiber and nutrients.
Red or purple jasmine rice: It contains anthocyanins, pigments with antioxidant and anti-inflammatory properties.
Types of rice: arborio, basmati, and jasmine - Mentta Blog
As a side dish: Ideal for curry dishes, stews, or meats.
Stir-fried: Can be used in Asian stir-fry recipes.
Salads: Whole grain versions pair well with cold salads.
Desserts: Used in sweet preparations like Thai mango sticky rice.
Soups and broths: Adds an aromatic touch and a smooth texture to soups.
Long grain rice is a variety of rice characterized by its long and slender grain, which remains separate after cooking, unlike other varieties that tend to stick together.
Its origin can be traced back to Asia, where various rice varieties have been cultivated for thousands of years. Although rice is native to the Indus River basin, the long grain rice variety has been developed in different regions of the world over the centuries.
In Spain, rice was introduced by the Muslims during the Middle Ages, who brought advanced cultivation and rice processing techniques. Long grain rice began to be used in Spanish cuisine, becoming one of the essential ingredients for dishes like paella.
Over the centuries, long grain rice has evolved and adapted to different regions of Spain, increasingly valued for its versatility and ease of cooking.
Take a look at all these high-quality long grain rices.
Long grain rice is not usually the first food we think of when talking about health, but it has several benefits that we want to show you:
When cooking long grain rice, it is important to follow the correct ratio of water to rice. Generally, the ratio is 2 parts water to 1 part rice.
All you have to do is bring the water to a boil, add the rice, reduce the heat, and let it cook for about 10-15 minutes, depending on the quantity.
It is important not to stir it while cooking, as this can make the rice sticky.
Once cooked, let it rest for a few minutes to allow the grains to settle.
Round rice arrived in Spain over 1,200 years ago, thanks to the Muslims who introduced it to the Iberian Peninsula during the Al-Andalus period (8th-15th centuries). Its cultivation spread mainly in the Levante, Murcia, and Andalusia, regions where some of the best rice dishes in the country are found today.
From the 15th century onwards, with the influence of Arab agricultural techniques and the development of wetlands, rice became a staple food. It is no coincidence that Valencia is now one of the most well-known regions for its rice dishes.
Take a look at all these high-quality round rices.
Round rice is a variety of short or medium grain characterized by its huge absorption capacity.
Unlike long-grain rice, which remains looser, round rice releases a lot of starch during cooking, giving it that creamy texture that we love in dishes like paella, risotto, or creamy rice.
Although both are round-grain and used in paellas, bomba rice has a different structure:
Round rice is mainly known for its texture and flavor, but it also has health benefits that we want to show you:
Round rice is a true culinary chameleon. Here you can see in which dishes it is most commonly used:
Wheat (Triticum spp.) is a staple cereal in human nutrition and one of the main sources of carbohydrates in the world. It has been cultivated for thousands of years and is the basis of numerous products such as bread, pasta, and flours.
Wheat is a highly nutritious food that provides several health benefits:
There are different types of wheat according to their use and composition:
Soft wheat (Triticum aestivum): Used in baking and pastry. Its flour has lower gluten content.
Hard wheat (Triticum durum): Ideal for making pasta due to its high gluten content.
Whole wheat: Consumed with the whole grain, retaining more fiber and nutrients.
Buckwheat: Not real wheat, but used as a gluten-free alternative.
Spelt (Triticum spelta): An ancient variety with more proteins and minerals.
Kamut (Triticum turanicum): An ancient wheat with higher protein content.
What is bulgur? Discovering the wheat derivative - mentta blog
Wheat is cultivated in almost all countries, but the largest producers are:
China: World leader in production.
India: Second largest producer.
Russia: Large wheat exporter.
United States: Produces large quantities for export.
France: Main wheat producer in Europe.
Canada: Specialist in high-quality wheat.
Argentina: One of the largest wheat exporters in the Americas.
Wheat is consumed in multiple forms:
