iGourmet Nori (5 Full Sheets)

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

This Italian rice is grown in the Veneto region. The Vialone Nano, with its squat grains, is an excellent rice that absorbs condim...ents very well and has a good yield in cooking. Much appreciated in the old gastronomical tradition in Veneto and Mantova, it is more suitable for risotto than for soups. It is often combined with the most traditional flavors of these areas, including pumpkin, snails, and game meat. Its popularity got a boost when the infamous Harry's Bar of Venice opened a restaurant in New York, where the chef uses only Vialone Nano when making his risotto. read more

iGourmet

The wild marshlands of France's Provence, Le Camargue, are home to the hearty grain called Riz Rouge (pronounced "ree rou-gh"). Th...is beautiful rice has only been known in culinary circles since 1988, when it was discovered in Provence during the blustery winter months. This healthful, whole grain rice has a luscious flavor, firm texture, and a sweet finish on the palate. Please note: When cooking, use 1 cup of rice to 3.5 cups liquid, rather than the usual 1: 2 ratio for white rice. Simmer 25 minutes. read more

iGourmet

Lars' Own Rice is a short-grain rice that cooks up creamy. The box provides recipes to make several Swedish-style rice dishes from... breakfast porridge to a special holiday dessert pudding. Lars' Own is a premium collection of gourmet specialties representing popular and traditional Scandinavian and Northern European foods. read more

iGourmet

Italy is more than just the land of pasta-- rice also plays an important role in the classic Italian kitchen. Risotto, made from A...rborio rice, is one of Northern Italy's most well-known dishes. Enjoy Italy's world-renowned gourmet rice with its creamy tenderness and subtle flavor. Almost any ingredient can be incorporated into a risotto: herbs, cheese, shellfish, or sausage. Vegetables popularly used include artichokes, asparagus, wild mushrooms, and white truffles. Other risotto variations can use frogs' legs, exotic fish, lemons, radicchio, strawberries and champagne. Whatever you choose to include, Arborio rice insures your risotto will be delicious! read more

iGourmet

Bhutan is a country nestled in the eastern Himalayas. The Bhutanese treasure their natural environment as it is seen as a source o...f all life and the abode of the gods and spirits. Their red rice is an ancient, natural-colored bran, short-grain rice grown at 8,000 feet in the pristine Paro Valley of Bhutan, Land of the Thunder Dragon. Irrigated with 1,000-year-old glacial water rich in trace minerals, this premium red rice has a rich, nutty, earthy flavor, soft texture, and beautiful red russet color. The people of Bhutan have been growing and enjoying red rice for centuries. Today, you can enjoy this heirloom rice in only 20 minutes. Bhutanese Red Rice is perfect for pilaf, stir-fry, salad, or steamed plain to accompany meat, fish, or vegetable entrées. read more

iGourmet

Kala Jeera, the Prince of Rice, is an ancient, long-grain white rice on a miniature scale - like baby Basmati. It cooks in only te...n minutes, producing a delicate aroma, taste, and texture. Grown in Bangladesh, Kala Jeera (also spelled Kalijira) is usually reserved for special holidays and religious festivals. Today, you can enjoy this exotic rice every day or as an alternative to Basmati, especially in making pilaf. We regard it as one of the best tiny, aromatic rices in the world. read more

iGourmet

Legend tells us that this ancient grain was once eaten exclusively by the Emperors. Today, this medium-size Chinese black rice can... be enjoyed everyday and is prized for its delicious nutty taste, soft texture, and beautiful rich, deep-purple color. High in nutritional and medicinal value, Forbidden Rice is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture, and color. A striking presence on any plate, this once forbidden indulgence is now a wholesome everyday rice. It pairs beautifully with all cuisines ? use it steamed plain, in a pilaf, stir-fry, salad or pudding. This rice provides the richest nutritional value, providing a higher level of vitamins, minerals and fiber of any bran rice, as well as a comprehensive range of amino acids, proteins, vegetable fats and essential trace elements needed by the body. Scroll-K Kosher Non-GMO. read more

iGourmet

Italian rice cultivation is concentrated in certain areas of the country, although it is consumed in various dishes throughout the... Italy. Carnaroli, considered one of the best Italian rices, is grown in the Piedmont region. Its excellent cooking qualities make it ideal for preparing risottos of the finest quality. Although less well-known in the U.S. than Arborio rice, Carnaroli is actually more highly valued by Italian chefs. Try it in place of Arborio the next time you make risotto. You'll be surprised by its super-creaminess and recognize why Carnaroli is known as "The Caviar of Rice." read more

iGourmet

As Americans become more interested in traditional foods and heirloom crops, we're seeing the exciting return of some nearly extin...ct cultivars of rice return to the gourmet market. Carolina Plantation is proud to announce the debut of "Charleston Gold," an authentic and deliciously aromatic offspring of the legendary heirloom grain, "Carolina Gold". Over the past decade, the collaborative efforts to restore and preserve Gold Seed Rice by the Carolina Gold Rice Foundation combined with the knowledge and research of scientists Dr. Merle Shepard, Dr. Gurdev Khush, and Dr. Anna McClong who had a desire to improve its grain quality, yield, and taste. Their work has culminated in the birth of a new variety of Carolina-grown rice, "Charleston Gold," named for the city where rice cultivation was born in America, circa 1685. This rice has a clean, sweet flavor and superior mouthfeel. 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

This Italian rice is grown in the Veneto region. The Vialone Nano, with its squat grains, is an excellent rice that absorbs condim...ents very well and has a good yield in cooking. Much appreciated in the old gastronomical tradition in Veneto and Mantova, it is more suitable for risotto than for soups. It is often combined with the most traditional flavors of these areas, including pumpkin, snails, and game meat. Its popularity got a boost when the infamous Harry's Bar of Venice opened a restaurant in New York, where the chef uses only Vialone Nano when making his risotto. read more

iGourmet

The wild marshlands of France's Provence, Le Camargue, are home to the hearty grain called Riz Rouge (pronounced "ree rou-gh"). Th...is beautiful rice has only been known in culinary circles since 1988, when it was discovered in Provence during the blustery winter months. This healthful, whole grain rice has a luscious flavor, firm texture, and a sweet finish on the palate. Please note: When cooking, use 1 cup of rice to 3.5 cups liquid, rather than the usual 1: 2 ratio for white rice. Simmer 25 minutes. read more

iGourmet

Lars' Own Rice is a short-grain rice that cooks up creamy. The box provides recipes to make several Swedish-style rice dishes from... breakfast porridge to a special holiday dessert pudding. Lars' Own is a premium collection of gourmet specialties representing popular and traditional Scandinavian and Northern European foods. read more

iGourmet

Italy is more than just the land of pasta-- rice also plays an important role in the classic Italian kitchen. Risotto, made from A...rborio rice, is one of Northern Italy's most well-known dishes. Enjoy Italy's world-renowned gourmet rice with its creamy tenderness and subtle flavor. Almost any ingredient can be incorporated into a risotto: herbs, cheese, shellfish, or sausage. Vegetables popularly used include artichokes, asparagus, wild mushrooms, and white truffles. Other risotto variations can use frogs' legs, exotic fish, lemons, radicchio, strawberries and champagne. Whatever you choose to include, Arborio rice insures your risotto will be delicious! read more

iGourmet

Bhutan is a country nestled in the eastern Himalayas. The Bhutanese treasure their natural environment as it is seen as a source o...f all life and the abode of the gods and spirits. Their red rice is an ancient, natural-colored bran, short-grain rice grown at 8,000 feet in the pristine Paro Valley of Bhutan, Land of the Thunder Dragon. Irrigated with 1,000-year-old glacial water rich in trace minerals, this premium red rice has a rich, nutty, earthy flavor, soft texture, and beautiful red russet color. The people of Bhutan have been growing and enjoying red rice for centuries. Today, you can enjoy this heirloom rice in only 20 minutes. Bhutanese Red Rice is perfect for pilaf, stir-fry, salad, or steamed plain to accompany meat, fish, or vegetable entrées. read more

iGourmet

Kala Jeera, the Prince of Rice, is an ancient, long-grain white rice on a miniature scale - like baby Basmati. It cooks in only te...n minutes, producing a delicate aroma, taste, and texture. Grown in Bangladesh, Kala Jeera (also spelled Kalijira) is usually reserved for special holidays and religious festivals. Today, you can enjoy this exotic rice every day or as an alternative to Basmati, especially in making pilaf. We regard it as one of the best tiny, aromatic rices in the world. read more

iGourmet

Legend tells us that this ancient grain was once eaten exclusively by the Emperors. Today, this medium-size Chinese black rice can... be enjoyed everyday and is prized for its delicious nutty taste, soft texture, and beautiful rich, deep-purple color. High in nutritional and medicinal value, Forbidden Rice is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture, and color. A striking presence on any plate, this once forbidden indulgence is now a wholesome everyday rice. It pairs beautifully with all cuisines ? use it steamed plain, in a pilaf, stir-fry, salad or pudding. This rice provides the richest nutritional value, providing a higher level of vitamins, minerals and fiber of any bran rice, as well as a comprehensive range of amino acids, proteins, vegetable fats and essential trace elements needed by the body. Scroll-K Kosher Non-GMO. read more

iGourmet

Italian rice cultivation is concentrated in certain areas of the country, although it is consumed in various dishes throughout the... Italy. Carnaroli, considered one of the best Italian rices, is grown in the Piedmont region. Its excellent cooking qualities make it ideal for preparing risottos of the finest quality. Although less well-known in the U.S. than Arborio rice, Carnaroli is actually more highly valued by Italian chefs. Try it in place of Arborio the next time you make risotto. You'll be surprised by its super-creaminess and recognize why Carnaroli is known as "The Caviar of Rice." read more

iGourmet

As Americans become more interested in traditional foods and heirloom crops, we're seeing the exciting return of some nearly extin...ct cultivars of rice return to the gourmet market. Carolina Plantation is proud to announce the debut of "Charleston Gold," an authentic and deliciously aromatic offspring of the legendary heirloom grain, "Carolina Gold". Over the past decade, the collaborative efforts to restore and preserve Gold Seed Rice by the Carolina Gold Rice Foundation combined with the knowledge and research of scientists Dr. Merle Shepard, Dr. Gurdev Khush, and Dr. Anna McClong who had a desire to improve its grain quality, yield, and taste. Their work has culminated in the birth of a new variety of Carolina-grown rice, "Charleston Gold," named for the city where rice cultivation was born in America, circa 1685. This rice has a clean, sweet flavor and superior mouthfeel. read more

View wishlist Set Sale Alert Continue shopping
View Sale Alerts Continue shopping