Taram rice is one of the most famous types of rice in Iran, which is grown and produced in different regions of Iran, especially in the north. Iranian restaurants and companies.
Tarom Rice in Mazandaran
Tarem rice is one of the most popular and popular types of Iranian rice, which is at a high level in terms of aroma, taste and quality. This rice is produced in most of the northern regions of Iran, especially in the provinces of Mazandaran, Gilan and Golestan. Tarem rice is of high quality due to the special climatic conditions of the region where it is cultivated. This region has a mild and cool climate, which makes Tarem rice have more flavor.
Which city is Tarom rice?
The history of Tarem rice goes back centuries, this type of rice was cultivated for the first time in Zanjan province and in Tarem city, for this reason, the name of this rice is taken from the name of this city. At first, the cultivation and production of Tarem rice It was limited to Tarem city. But over time, the cultivation and production of this rice spread to other regions of northern Iran, especially the northern provinces of Mazandaran, Gilan and Golestan.
Types of Tarom Rice
Tarem rice includes a large collection of rice and has different types. Of course, all types of this rice are at a favorable level in terms of quality and have a very good aroma and taste.
Sale of local Tarom Mazandaran Rice
Local Tarem rice is one of the most popular and customer-friendly rice. This rice is very tasty and well-cooked and it is grown in most areas of Mazandaran, especially Faridunknar. The local Tarem rice that is harvested in Faridunkanar is one of the best Iranian rices. The color of this rice is creamy white.
Sale of Tarom Hashemi's rice in Mazandaran
This type of rice is very easy to cook and is usually cultivated in most northern regions. Tarem Hashmi rice is widely used for parties and gatherings, hotels, restaurants and also for home consumption. This type of rice has a very good shelf life and maintains its softness and pleasant taste for several hours after cooking. Tarem Hashemi rice is the highest quality Iranian rice and its price is slightly higher than other rice.
Sale of Tarom Sadri Mazandaran Rice
Tarem Sadri rice is at a very high level in terms of nutritional value and minerals. The amount of protein in this rice is also high, and for this reason, it does not become sticky during cooking. In addition to its properties, this rice is excellent for cooking and has a very good aroma. For this reason, it can be used for parties and gatherings.
Sale of Tarom Stone of Mazandaran
Tarem stone rice is another type of Tarem rice that is very popular among Iranians. The place of cultivation of this rice is usually in the eastern part of Mazandaran. The color of this type of white rice is dull and slightly candy-colored. Tarem Sangi rice is one of the best rice for home use, restaurants, reception halls and hotels.
Tarom rice properties
Tarem rice is one of the most important and well-known Iranian rice items in the markets of the country. The characteristics of Tarem rice include its quality, good cooking, spicy aroma and very good taste. The popularity of this rice is also due to its variety of sub-branches and its very good properties. Like Hashemi rice, this rice has long grains and a creamy white color.
The length of its raw grain is seven and nine tenths of millimeters and the length of its cooked grain is eleven and eight tenths of millimeters. Now the main place of cultivation of this rice is the Faridoonkanar region of Mazandaran, where the best type of Tarem rice is produced.
Where to buy Tarom rice
Tarem rice was produced for the first time in the village of Drum, Tarem city, Zanjan province, and that is why it is called by this name. Since Tarem city is located in the vicinity of the northern provinces of the country, it is not deprived of the suitable climate of Gilan and Mazandaran, and for this reason, it was the primary origin of this rice. Although this rice is mostly cultivated in Mazandaran, Gilan and Golestan provinces.
Tarom rice buy first cultivation or second cultivation?
Another criterion for the quality of Mazandaran rice is whether the rice belongs to the first or second crop. This possibility is only for Mazandaran province due to weather conditions. First crop rice is usually planted in April and harvested in late July or early August.
The rice of the second crop, which is planted after the harvest of the first crop, is harvested in November and because of its better quality, its price is higher. The second-cultivated tarem rice is mostly used in Fereydoun Kenar and Mahmood Abad.
The concern of some buyers is whether to buy taram rice of the first crop or the second crop? Varieties of Tarem Kasht II rice are among the best rice in Iran. Of course, from one point of view, the first crop rice is better. The reason is that farmers have to use more poisons to repel insects and pests due to the high heat during the production of the second crop, because the pests are more active at the peak of heat. Now you have to see whether you care more about the appearance of the rice and its aroma or the health of the rice and therefore your health.
