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The grains of Jeera Samba or Seeraga Samba rice are tiny and have a white color. The image may show a bowl of cooked Jeera Samba or Seeraga Samba rice or a pile of uncooked rice grains.
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Home Rice Jeera Samba, Seeraga Samba
The grains of Indrayani rice are medium to long in length and have a white color. The image may show a bowl of cooked Indrayani rice or a pile of uncooked rice grains. Indrayani rice is known for its delightful fragrance and delicate flavor.
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The grains of Palakkadan Matta rice are medium in length and have a reddish-brown color. The image may show a bowl of cooked Palakkadan Matta rice or a pile of uncooked rice grains.
Palakkadan Matta

Jeera Samba, Seeraga Samba

About Jeera Samba, Seeraga Samba

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Category: Rice Tags: algeria export spices, export and import of india and algeria, indian grains
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  • Description
Description

Description

Jeera Samba, also known as Seeraga Samba, is a popular and aromatic rice variety originating from Tamil Nadu, India. It is characterized by its small grains and unique fragrance, reminiscent of cumin seeds (jeera). When cooked, Jeera Samba rice has a soft and fluffy texture, with each grain retaining its shape. This rice variety is widely used in South Indian cuisine, particularly in the preparation of flavorful biryanis, pulavs, and rice-based dishes. Jeera Samba rice adds a distinct taste and aroma to the dishes, enhancing the overall dining experience. It is favored by those who appreciate the aromatic nuances of South Indian flavors and seek a versatile and flavorful rice option.

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The grains of bamboo rice are short and plump, with a greenish hue. The image may show a bowl of cooked bamboo rice or a pile of uncooked rice grains. Bamboo rice is known for its distinct flavor and aroma, often described as nutty and earthy. It has a slightly chewy texture and a natural green color that comes from absorbing the chlorophyll from the bamboo plant.

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Bomba rice grains are round and pearly white in color. The image may show a bowl of cooked Bomba rice or a pile of uncooked rice grains. Bomba rice is known for its ability to absorb large amounts of liquid while retaining its shape and texture, making it ideal for paella.

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The image may show a bowl of cooked Ambemohar rice or a pile of uncooked rice grains. Ambemohar rice is known for its distinctive aroma, reminiscent of mango blossoms (Ambemohar translates to "fragrance of mango blossoms").

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The grains of Palakkadan Matta rice are medium in length and have a reddish-brown color. The image may show a bowl of cooked Palakkadan Matta rice or a pile of uncooked rice grains.

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The image may show a bowl of cooked long-grain white rice or a pile of uncooked rice grains. Long-grain white rice is the most common type of rice consumed worldwide.

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The image may show a bowl of cooked brown rice or a pile of uncooked rice grains. Brown rice retains the outer bran layer and germ, giving it a nutty flavor and a slightly chewy texture compared to white rice. It is considered a healthier alternative to white rice as it contains more fiber, vitamins, and minerals.

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The image may show a bowl of cooked sushi rice or a pile of uncooked rice grains. Sushi rice is specifically prepared with a combination of vinegar, sugar, and salt to achieve a sticky yet slightly tangy flavor.

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