RICE

Origin:	The botanical origins of rice lie as far back as 3000 BC, in South-east Asia. Some sources even date it back to 7000 years ago, naming China as its origin. Either way, since it has been cultivated for very long and has spread so far, there is an incredible number (about 8000!) of varieties in existence. Today, 90 percent of all cultivated rice grow in East Asia, but the crop can also be found as close as Italy or France.
Appearance:	Depending on the variety, rice is oval or longish and comes in several sizes. The grain itself is usually white and quite hard before processing. It is protected by a brown or black husk.
Taste:	Typical, slightly sweet
Contents:	Rice contains 75% carbohydrates, 6-10% amino acids and 2% fat. The exact contents depend, of course, on the variety. Wild rice, e.g., contains more tin, iron and magnesium than most varieties.
Uses:	Rice is a major ingredient in Asian cooking. Used as the whole grain (cooked or baked) or as flour, it is universally suitable for both sweet and salty dishes. In the western world, rice is often used as a side-dish or in risottos. Additionally, beer, wine and liquors can be made from rice, as well as industrial products using its starch. Even the straw is useful, turned into brooms, cigarette paper etc.
Products:	Brown Rice - long Brown Rice - round            Rice - flour Rice - flakes Brown Rice - long, organic Brown Rice - round, organic Rice - flour, organic Rice - flakes, organic