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Red chile pepper
Red chile peppers may have earthy, sweet, fruity, or smoky flavors, and the spice levels will vary dramatically between cultivars ranging from mild, moderate, to scorching.
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Sweet potato
Sweet potatoes are mainly composed of carbs. Most of the carbs come from starch, followed by fiber. This root vegetable is also relatively low in protein but still an important protein source in many developing countries.
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Water melon
Watermelon consists mostly of water (91%) and carbs (7.5%). It provides almost no protein or fat and is very low in calories.
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Black Sticky Rice
Sticky rice is a type of rice with round grains, having a sticky, gluelike texture. It is popular throughout Asia, especially in Southeast and East Asia. It is also known as glutinous rice and sweet rice. Sticky rice is usually more expensive than other white rice varieties
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Brown Rice
Brown rice gets its name from the color of the grain. It is a whole grain, which means it is made up of all three essential, unprocessed components of the original grain: the bran, germ and endosperm. “Brown rice is the more healthful choice [than white rice]
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Calrose rice
Calrose rice is the most recognized variety of California rice in the United States and abroad, especially in the Pacific. The variety is grown in other areas of the world where growing conditions are suitable, such as Australia.
After cooking, Calrose rice grains hold flavor well, and are soft and stick together, making it good for use in sushi.
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Glutinous rice(5% broken)
Sticky rice (Oryza sativa glutinosa), also known as glutinous rice or sweet rice, is any type of rice that is high in amylopectin starch and low in amylose starch. Sticky rice is also high in dextrin and maltose
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Japonica round sushi rice
Japonica rice is a short-grain variety of Japanese rice, sometimes called sinica rice, is one of the two major domestic varieties of Asian rice. Japonica rice is extensively cultivated and consumed in China, Japan, Korea, and Taiwan
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Organic mix colorful cargo rice
Organic Mix Colourful cargo Red rice is a variety of rice that is multicolored by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor
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Perfumed white Jasmine rice(5%,100% broken)
Jasmine rice has a distinct fragrance reminiscent of pandan-leaves and popcorn, which is the result of natural aromatic compounds of the rice plant. The key aromatic compound that produces these flavour notes is 2-acetyl-1-pyrroline (2AP).