Grains

Jasmine rice is a white long grain rice with its distinctive smell and very slightly sweet taste obtained from the paddy that bears its name. It got its name from the name of its flower, Jasm. The natural aroma of Thailand soil is aromatic rice with a sense of jasmine flower scent It is the characteristic that distinguishes it from other rice with its unique aromatic smell and taste. It has settled in the culinary culture of many countries in the world.

Red split lentils are made from removing the outer skin of a red football lentil and splitting it in two. They are low in fat, high in fibre and protein and are very quick and easy to cook. Split lentils become very mushy when cooked and do not retain their shape.

Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.

It is a medium-crust pilaf bulgur type obtained from hard durum wheat and having the same features as pilaf bulgur. It is produced in Central Anatolia and Southeastern Anatolia regions.

Osmancik Rice is a kind of rice that is grown in Turkey which is developed by Agricultural Research Institute of Edirne in 1997. Osmancik rice a kind of long grain rice is consumed commonly by Turkish people. Osmancık Rice is produced mostly in Trakya area apart from that it is grown also in Bafra /Samsun. Osmancık rice is ideal that for cooking pilaf and it is much easier to cook than to cook baldo rice.

Reis bulgur is known for its nutritious and satisfying properties and has a golden yellow color. While it is used as a basic ingredient in many traditional dishes, it is also added as an auxiliary material to different soups. With its coarsely chopped grains for rice, it is an ideal choice for both vegetable pilaf and meat pilaf. Since it has an easy-to-cook structure, it is boiled for a short time or roasted after soaking in water and used as a basic ingredient in salads with different vegetables. Bulgur, which does not disappear when cooked because it does not have a very fine structure, is directly added to various meat dishes and vegetable dishes or can be used as an auxiliary material. Food, which is considered an important source of nutritional values, helps the development of the body with its rich structure, especially in protein. Coarse bulgur, which has a long shelf life and is resistant to moisture, can be easily stored in your home without losing its nutritional values.