Features of Hashmi rice

Production efficiency of Tarem Hashemi rice is lower than other rices, that is, a smaller amount of rice is harvested from each hectare of paddy field. But compared to high-yielding varieties of rice such as Shirodi rice, Neda rice, etc., it has more quality, quality, and therefore more popularity.

In general, Hashemi rice can be considered as the best cooked Iranian rice. The appearance of the seeds is long and pencil-like, and its color is creamy white. The spikes of this rice are longer and more elongated than other rice. These rices grow well after cooking and have a unique aroma. Hashmi rice stays soft for a long time after cooking. Among the consumers of Tarem rice, Hashemi Tarem is particularly popular. This rice with a grain length of 7.6 mm increases to 13.1 mm after cooking The largest area under rice cultivation in Mazandaran province, including Faridunknar neighborhood, has been allocated to it. Tarem Hashemi rice is actually a mixture of Tarem rice seeds and Hashemi rice, which are grown in the same paddy field next to each other. The color of Hashemi tarem rice is creamy and cloudy. It has 68% rei (elongation) and 80% aroma, and it maintains its soft texture and good taste for hours after cooking. Compared to Tarem, it has a bigger fragrance, but it has less fragrance.

Hashmi rice grows mostly in lands whose soil is rich in nutrients and minerals. The soil that can be responsible for the growth of this variety of rice. For example, the central areas of Gilan province, which are located around the Anzali Marsh, are the best areas for Hashemi rice cultivation due to special weather conditions and fertile soil. In fact, if these conditions are not provided, the rice will bend during its growth process and its stalks will fall to the ground. In this state, it is said that the rice stalk is sleeping or fallen. An issue that is one of the main concerns of hardworking farmers and may cause them to bear heavy costs during harvest.

Taram Hashemi rice, like other rice, has half-grain and whole-grain varieties. Carcass or half-grain rice and half-grain rice are special types of rice whose grain shape is not perfect and rice grains have incomplete shapes. Tarem Hashemi carcass rice and half-grain Tarem Hashemi rice are used a lot. In terms of cooking quality, flavor and taste, Tarem Hashemi rice has no difference with ordinary Tarem Hashemi rice, but due to the smaller shape of the grains, it is usually cooked for personal use by families and this type of rice is not used in formal gatherings. Also, to prepare rice flour or cook rice for people who have digestive problems, half-grain rice and Tarem Hashemi carcasses are used.

One ​​of the common pests of rice that is common in the north of the country is rice stemworm. The stem-eating worm usually looks for rice stalks that have more width and in other words are wide for its life. But Hashemi rice has a narrower stem in this regard, and the possibility of stem-eating worms growing in it is less. As a result, in the process of maintaining this type of rice, less poisons will be needed per hectare, and as a result, we will have healthier rice.