iGourmet Calasparra Rice - 1 Kilo Bag

Rice farming was brought to the wetlands of the Spanish Mediterranean coast by the Arab invasion of 711. Today, Spain is only second to Italy in rice production in Europe. Calasparra is well-known in Spain and worldwide and was the first ri...ce to be awarded with the Denomination of Origin, a guarantee of the finest quality. Calasparra is the quality identification for the southernmost rice growing area between Murcia-which borders in the north with the Valencian community and in the south with eastern Andalusia and Albacete in Castile-La Mancha. There are thousands of rice varieties in the world and they are categorized by grain length. Our Calasparra rice is a short-grained rice. Short-grained rice is also called pearl rice because the center of the grain has a white mark that contains extra starch. The pearl flavors the other ingredients and absorbs the stock. This is essential for a successful paella. This rice is difficult to overcook and does not stick together. Great news for anyone who has problems making the perfect rice. read more

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Amaranth (Amaranthus Creuntus) is a very ancient grain, sacred food of the Aztecs and Incas. These are tiny round grains, gold in ...color with flecks of black and just smaller than a mustard seed. Amaranth is high in protein and vitamins with a crunchy texture (requires attentive chewing) with a pleasant fresh corn-like aroma and woodsy peppery flavor. Amaranth is very versatile, can be used as a sub for wheat (esp. for allergy prone). Amaranth is actually not a grain but a seed from a broadleaf herb plant. There is evidence of Amaranth going back to 4000 BCE. This grain was used by both the Aztecs and the Incas. Amaranth was not only used as a food by the Aztecs, it was also one of the materials used to make statues of their deities. Kosher Parve under Kof-K Kosher Supervision. read more

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Nori, toasted seaweed sheets from Japan, is used to make maki or sushi rolls. A sea vegetable that is cultivated in screened sea w...ater inlets, it is chopped, rolled and dried in the sun and then toasted to make these crisp sheets. Made under the famous Sushi Chef label, these particular sheets are thick enough to prevent breakage when rolling but still delicate and flavorful. read more

iGourmet

Cuitlacoche (wheet-lah-KOH-chay) also called Corn Smut, Maize Mushroom, this gourmet rage is actually a Bulbous Fungus (technicall...y known as Ustilago Maydis) that attacks ears of corn and makes the kernels swell to 10 times their normal size. The Corn's color turns an ugly medium-to dark-gray verging on black. Although most U.S. farmers consider it a plague and destroy infected ears, the Aztecs are said to have prized Cuitlacoche (in Nahuatl, Cuitlatl means "excrement," Cochi means "Black"). Enthusiasts say that Cuitlacoche has a smoky-sweet flavor that is a cross between that of Corn and Mushroom. Cuitlacoche is currently being cultivated in limited quantities in California, Florida, Georgia and Virginia. Cuitlacoche is used in a variety of dishes including sautees, soups, casseroles - in general, any preparation where cooked mushrooms would be appropriate. read more

iGourmet

Our Organic Jasmine Rice is an aromatic grain with a wonderful aroma and a nutty flavor. As an added bonus, this rice is certified... 100% Organic. We believe this rice to be one of the finest in the world. Once you try this unique and flavorful rice, you will never go back to ordinary! read more

iGourmet

Sweet sorghum is "Kentucky's maple syrup" and is loaded with antioxidants. It's earthy and sweet with hints of exotic spice. Somet...imes called "sorghum molasses," sorghum is not actually a molasses, which come from sugar cane. Both sorgum and molasses come from the cooking and reduction of cane juice, although sorghum is a grass native to the American South and Africa. This sorghum is milled in Kentucky from a single crop and not blended with sorghum from other growers. Use sweet sorghum in place of other syrups, honey, molasses or brown sugar. Bourbon Barrel Foods is a maker of gourmet food products that reflect the rich heritage of Kentucky's Bourbon Country, "The Napa Valley of the Bluegrass." Their philosophy is to make quality gourmet sauces and seasonings by adhering to a three-word philosophy: slow, small, simple. From the farmer in southern Kentucky that grows the soybeans for naturally fermented, small-batch soy sauce, to the grower in Eastern Kentucky that harvests the sorghum used as a sweetener, Bourbon Barrel Foods have a hands-on approach that requires them to search for the best their state has to offer and develop relationships with the farmers that get great satisfaction seeing their crops grow from the seed to the shelf. read more

iGourmet

Purple sticky rice is native to Thailand, but it is now also grown in California. Purple sticky rice has a sweet flavor, sticky te...xture and cooks up to a beautiful, shiny, indigo color. It pairs well with seafood and pork. This rice is traditionally used as a dessert rice in Thailand. It also makes excellent stuffings and side dishes. Kosher Parve under Kof-K Kosher Supervision. read more

iGourmet

This unique relish is packed with plump, juicy kernels of sweet corn, combined with fresh onions, red peppers, and spices. CHeRITH... VaLLeY Gardens hand-packs their products without any artificial preservatives, colorings, or flavorings. As often as possible, they purchase their produce locally. Their Corn Relish is wonderful over baked potatoes, great served with chicken or burgers, and delicious mixed with sour cream and served as a dip with chips. Winner at the Atlanta Gourmet Show. read more

iGourmet

Flahavans has been milling the finest quality Irish oats for over six generations in Ireland. They produce their oats at the famil...y mill beside the river Mahon, at Kilmacthomas, in County Waterford. Each year we carefully select pure wholegrain oats grown locally in the rich soil which nestles between the shelter of the Comeragh mountains and the sea. The oats are harvested and Flahavan's unique milling press cooks the oats twice to give these porridge oats their distinctive creamy texture and taste. You can easily prepare these oats quickly in the microwave or on the stovetop in just minutes. read more

iGourmet

Red Rice contains more of the Natural Bran than does White Rice. For this reason it requires a longer cooking time and has a nutti...er more complex flavor than processed White Rices. The firm and hearty texture of Red Rice is perfect for Rice Salads and Rice Pilaf dishes. The full shape and rosy color make it a wonderful choice for meals show casing rice. It goes remarkably well with steamed vegetables, grilled fish and light meats. Combine Red Rice with White Rice for textural and visual interest. Kosher Parve under Kof-K Kosher Supervision read more

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Brown Basmati Rice is a thin, long grain that is light tan in color. Brown Basmati still retains the Bran Coating, that gives the ...rice a higher fiber content and a stronger aroma than White Basmati. This rice has a nutty, earthy flavor and cooks up to a firm texture. Brown Basmati is grown in the Himalayan Foothills of India and Pakistan. This Rice cooks into separate, fluffy grains. Substitute Brown Basmati when a recipe calls for a Brown Rice. Brown Basmati is an all purpose Rice. Traditionally served with South Asian Curries and Coconut Milk dishes. The rich, nutty flavor is delicious in Lentil dishes, casseroles, stir fry, fresh mushroom and vegetable soups. Kosher Parve under Kof-K Kosher Supervision read more

iGourmet

Amaranth (Amaranthus Creuntus) is a very ancient grain, sacred food of the Aztecs and Incas. These are tiny round grains, gold in ...color with flecks of black and just smaller than a mustard seed. Amaranth is high in protein and vitamins with a crunchy texture (requires attentive chewing) with a pleasant fresh corn-like aroma and woodsy peppery flavor. Amaranth is very versatile, can be used as a sub for wheat (esp. for allergy prone). Amaranth is actually not a grain but a seed from a broadleaf herb plant. There is evidence of Amaranth going back to 4000 BCE. This grain was used by both the Aztecs and the Incas. Amaranth was not only used as a food by the Aztecs, it was also one of the materials used to make statues of their deities. Kosher Parve under Kof-K Kosher Supervision. read more

iGourmet

Nori, toasted seaweed sheets from Japan, is used to make maki or sushi rolls. A sea vegetable that is cultivated in screened sea w...ater inlets, it is chopped, rolled and dried in the sun and then toasted to make these crisp sheets. Made under the famous Sushi Chef label, these particular sheets are thick enough to prevent breakage when rolling but still delicate and flavorful. read more

iGourmet

Cuitlacoche (wheet-lah-KOH-chay) also called Corn Smut, Maize Mushroom, this gourmet rage is actually a Bulbous Fungus (technicall...y known as Ustilago Maydis) that attacks ears of corn and makes the kernels swell to 10 times their normal size. The Corn's color turns an ugly medium-to dark-gray verging on black. Although most U.S. farmers consider it a plague and destroy infected ears, the Aztecs are said to have prized Cuitlacoche (in Nahuatl, Cuitlatl means "excrement," Cochi means "Black"). Enthusiasts say that Cuitlacoche has a smoky-sweet flavor that is a cross between that of Corn and Mushroom. Cuitlacoche is currently being cultivated in limited quantities in California, Florida, Georgia and Virginia. Cuitlacoche is used in a variety of dishes including sautees, soups, casseroles - in general, any preparation where cooked mushrooms would be appropriate. read more

iGourmet

Our Organic Jasmine Rice is an aromatic grain with a wonderful aroma and a nutty flavor. As an added bonus, this rice is certified... 100% Organic. We believe this rice to be one of the finest in the world. Once you try this unique and flavorful rice, you will never go back to ordinary! read more

iGourmet

Sweet sorghum is "Kentucky's maple syrup" and is loaded with antioxidants. It's earthy and sweet with hints of exotic spice. Somet...imes called "sorghum molasses," sorghum is not actually a molasses, which come from sugar cane. Both sorgum and molasses come from the cooking and reduction of cane juice, although sorghum is a grass native to the American South and Africa. This sorghum is milled in Kentucky from a single crop and not blended with sorghum from other growers. Use sweet sorghum in place of other syrups, honey, molasses or brown sugar. Bourbon Barrel Foods is a maker of gourmet food products that reflect the rich heritage of Kentucky's Bourbon Country, "The Napa Valley of the Bluegrass." Their philosophy is to make quality gourmet sauces and seasonings by adhering to a three-word philosophy: slow, small, simple. From the farmer in southern Kentucky that grows the soybeans for naturally fermented, small-batch soy sauce, to the grower in Eastern Kentucky that harvests the sorghum used as a sweetener, Bourbon Barrel Foods have a hands-on approach that requires them to search for the best their state has to offer and develop relationships with the farmers that get great satisfaction seeing their crops grow from the seed to the shelf. read more

iGourmet

Purple sticky rice is native to Thailand, but it is now also grown in California. Purple sticky rice has a sweet flavor, sticky te...xture and cooks up to a beautiful, shiny, indigo color. It pairs well with seafood and pork. This rice is traditionally used as a dessert rice in Thailand. It also makes excellent stuffings and side dishes. Kosher Parve under Kof-K Kosher Supervision. read more

iGourmet

This unique relish is packed with plump, juicy kernels of sweet corn, combined with fresh onions, red peppers, and spices. CHeRITH... VaLLeY Gardens hand-packs their products without any artificial preservatives, colorings, or flavorings. As often as possible, they purchase their produce locally. Their Corn Relish is wonderful over baked potatoes, great served with chicken or burgers, and delicious mixed with sour cream and served as a dip with chips. Winner at the Atlanta Gourmet Show. read more

iGourmet

Flahavans has been milling the finest quality Irish oats for over six generations in Ireland. They produce their oats at the famil...y mill beside the river Mahon, at Kilmacthomas, in County Waterford. Each year we carefully select pure wholegrain oats grown locally in the rich soil which nestles between the shelter of the Comeragh mountains and the sea. The oats are harvested and Flahavan's unique milling press cooks the oats twice to give these porridge oats their distinctive creamy texture and taste. You can easily prepare these oats quickly in the microwave or on the stovetop in just minutes. read more

iGourmet

Red Rice contains more of the Natural Bran than does White Rice. For this reason it requires a longer cooking time and has a nutti...er more complex flavor than processed White Rices. The firm and hearty texture of Red Rice is perfect for Rice Salads and Rice Pilaf dishes. The full shape and rosy color make it a wonderful choice for meals show casing rice. It goes remarkably well with steamed vegetables, grilled fish and light meats. Combine Red Rice with White Rice for textural and visual interest. Kosher Parve under Kof-K Kosher Supervision read more

iGourmet

Brown Basmati Rice is a thin, long grain that is light tan in color. Brown Basmati still retains the Bran Coating, that gives the ...rice a higher fiber content and a stronger aroma than White Basmati. This rice has a nutty, earthy flavor and cooks up to a firm texture. Brown Basmati is grown in the Himalayan Foothills of India and Pakistan. This Rice cooks into separate, fluffy grains. Substitute Brown Basmati when a recipe calls for a Brown Rice. Brown Basmati is an all purpose Rice. Traditionally served with South Asian Curries and Coconut Milk dishes. The rich, nutty flavor is delicious in Lentil dishes, casseroles, stir fry, fresh mushroom and vegetable soups. Kosher Parve under Kof-K Kosher Supervision read more

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