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IR Paddy

IR Paddy is a kind of normal non-fragrant paddy which was issued and provided to farmers for rice cultivation in 1990 by the Cambodian Agricultural Research and Development Institute of Ministry of Agriculture, Forestry and Fisheries. This kind of paddy produces higher yields with superb grains of good quality and short term growth because it is cultivating time of 3 month, usually grown 2-3 times per year in both dry and wet seasons. It can be planted in many regions throughout Cambodia mostly in the central region where the irrigation system is accessible. This kind of paddy has a firm texture and gives a high volume of cooked rice. It seems to be the most needed paddy by the majority of the world population.

Chaka Paddy

Chaka Paddy is a kind of non-fragrant medium grain paddy cultivated in wet season in Battam Bong province and harvested once a year throughout Cambodia. This kind of paddy has a firm texture being best for making food and flour products such as noodle, bread and many others.

Black Glutinous Paddy

Black Glutinous Paddy also call Black Sticky Paddy, Black Sweet Paddy, Black Waxy Paddy, is a naturally sweet, dark rice (dark purple more than black) cultivar which has been bred to be particularly sticky and dense. Black sticky rice is unpolished, sticky rice, meaning the bran has not been removed, is purplish black in color and has a chewy texture. It has gamma oryzanal. Gamma Oryzanal is an antioxidant; helps reduce cholesterol, Triglycerides, sugar in blood cells. It is used in the cuisine of many Asian nations. Although the name implies that the paddy contains gluten, it is actually gluten free, with “glutinous” being used in the sense of “sticky” in this instance. Many Asian markets stock this type of paddy, and some larger stores do as well, especially in areas with a big Asian population. It is also a popular dish at many Asian restaurants, as a stand-alone food or as an element in a meal. It is good used for making rice products, cake, dessert and others food products.

Black Glutinous Paddy

White Glutinous Paddy

White Glutinous Paddy also call White Sticky Paddy, White Sweet Paddy, White Waxy Paddy, comes in both short-grain and long-grain varieties paddies cultivar which has been bred to be particularly sticky and dense. It has gamma oryzanal. Gamma Oryzanal is an antioxidant; helps reduce cholesterol, Triglycerides, sugar in blood. It is used in the cuisine of many Asian nations. Although the name implies that the paddy contains gluten, it is actually gluten free, with “glutinous” being used in the sense of “sticky” in this instance. Many Asian markets stock this type of paddy, and some larger stores do as well, especially in areas with a big Asian population. It is also a popular dish at many Asian restaurants, as a stand-alone food or as an element in a meal. It is good used for making rice products, cake, dessert and others food products.

White Glutinous Paddy

Fragrant / Sen Kra Oub Paddy

Fragrant / Sen Kra Oub Paddy is fragrant long grain paddy having a nearly identical smooth aroma and soft texture to Jasmine rice. It is a perfect grain for planted in any general, irrigated area and harvested.

Neang Menh Paddy

Neang Menh Paddy is a kind of non-fragrant medium grain paddy cultivated in wet season in Battam Bong province and harvested once a year throughout Cambodia. This kind of paddy has a firm texture being best for making food and flour products such as noodle, bread and many others.

Neang Khon Paddy

Neang Khon Paddy is a kind of soft and puffy non-fragrant medium grain paddy cultivated in wet season in Battam Bong province. This kind of paddy has the most supreme quality and softness comparing to other medium varieties of paddies.

Romdoul Paddy

Phkar Rumdoul Paddy is a kind of fragrant long grain paddy. It is one of the finest varieties in Cambodia. With its aromatic smell, soft, and beautiful appearances make this variety to known as one of the most Cambodian delicious rice.

Red Jasmine Paddy

Red Jasmine Paddy is long grain rice that has not been hulled, leaving the outer layer of bran on the grain (the same as brown rice milling process).
The name is a reference to the characteristic red color of the bran, distinguishing it from white rice, which has been hulled to reveal the white endosperm.
The rice can be used much like white rice would be in cooking. Red Jasmine has been advocated as a healthier alternative as it contains many significant dietary fiber, minerals and nutrients such as Vitamin B1, B2, B3, B6, Vitamin E, fiber, antioxidants and many others. Therefore, most people especially the adults and elder people actively seek out red jasmine rice because they prefer the nutty texture and higher nutritional value for their health.

Ginger Paddy

Ginger Paddy is non-fragrant long grain paddy having easy notable black stripe color on its skin. It is one of the non-fragrant long grain paddy types that has superior quality comparing to others non-fragrant long grain paddies. This paddy type is cultivated in wet season and harvested once a year throughout Cambodia.

Jasmine Paddy

Jasmine Paddy is a very soft and aromatic paddy variety which is grown primarily in Southeast Asia, although other nations cultivate the long grained, aromatic paddy as well. This paddy is harvested once a year from plantations in Northwestern Cambodia and it is also recognized as one of the world’s finest fragrant paddy also. Jasmine rice is frequently served with dishes, as the subtle, nutty flavor and rich aroma are very pleasing to the palate. Jasmine rice is readily available in most stores, and like many other kinds of rice should be used within six months of purchase for optimal flavor and freshness. Old rice tends to get dusty and woody in flavor, and the aromatic scent of jasmine rice will disappear entirely if it is allowed to age too long.

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