The difference between Hashemi and Tarem rice

Difference of Hashemi and Tarom Rice

Hashmi rice

Hashmi rice was cultivated for the first time in the 60s in a village called Chaparkhaneh located in Gilan province. The first farmer who planted Hashemi rice was a person named Yusuf Hashemi. For this reason, Hashemi's name remained forever on this type of rice. Among the appearance features of Hashemi rice, we can mention its creamy white color and wide grains. Hashmi rice has a unique quality. It also emits a wonderful aroma while cooking. Cultivation of this rice is common in Gilan province because it has a suitable climate for the growth of Hashemi 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

Hashemi rice stalks have high strength. These stems are resistant to pests such as stem-eating worms. Also, the stems of Hashemi rice do not bend against the wind. Tarem rice stalks are less strong.

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?

Considering that there is little difference between Tarem rice and Hashmi rice, the choice between them depends on your taste. Both have acceptable quality, but in general, Mazandaran Tarem rice has more fans due to its firm and bony grain structure. Tarem rice is so-called cheloui than Hashemi rice and has a more formal appearance. Therefore, it is much easier to cook.