The difference between Hashemi and Tarem rice

Taram rice was cultivated for the first time in Taram city located in Zanjan province. Today, the largest amount of tarem cultivation takes place in Mazandaran and Gilan provinces. There are different types of tarem rice such as local tarem, black tail tarem, Hashemi tarem and Sadri tarem. Tarem rice grains are long and elongated and milky white in color. Just like Hashmi rice, this rice is of high quality and gives off a unique aroma when cooked.

⚫️ Comparison of Hashemi and Tarom Rice

The difference in the strength of the stems

The difference in the quality of baking

The first and most important difference between these two rices is related to their characteristics after cooking. Since tarem rice has bony and firm grains, it is less damaged during cooking and will eventually have a long and excellent grainy appearance. Tarem rice is used in formal parties due to its festive appearance after cooking. On the other hand, Hashemi rice has a softer texture after cooking.

Difference in the area of ​​cultivation

Although both Hashemi and Tarem rice are cultivated in Gilan and Mazandaran provinces, each one of them needs a special climate, and if they are produced in the same climate, the quality of the rice produced will increase. Hashemi rice is mostly grown and produced in Gilan province and is more compatible with the climate conditions of this region. Tarem rice grows in the rice fields of Mazandaran province with its best quality.

Is Hashemi's rice better or Tarom rice?