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Women cooking rice with jaggery on the morning of the Pongal festival. Rice has religious significance and spiritual heritage in India, and is considered a sacred grain in Hindu scriptures such as the Vedas, Taittirīya Brāhmaṇa, Shatapatha Brahmana, the Mahabharata epic, and in archaeological finds in places such as the holy city of Kashi.
Rice plant (Oryza sativa) with branched panicles containing many grains on each stem Rice grains of different varieties at the International Rice Research Institute. Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa.
Kitniyot in the market. Kitniyot (Hebrew: קִטְנִיּוֹת, qitniyyot) is a Hebrew word meaning legumes. [1] During the Passover holiday, however, the word kitniyot (or kitniyos in some dialects) takes on a broader meaning to include grains and seeds such as rice, corn, sunflower seeds, and sesame seeds, in addition to legumes such as beans, peas, and lentils.
Various food grains at a market in India. A grain is a small, hard, dry fruit – with or without an attached hull layer – harvested for human or animal consumption. [1] A grain crop is a grain-producing plant.
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies.
The other varieties are Khai (Odia: ଖଇ) (fried paddy) and Ukhuda (Odia: ଉଖୁଡ଼ା) [3] (fried paddy sweetened by jaggery). It is a form of puffed rice (Rice puffs while roasting it with heated sand) which is added with jaggery syrup. "Kora khai", a derived food from "khai" is offered to Lingaraja in Lingaraja temple, Bhubaneswar. [4]
Almost all Indian corn varieties need 100 to 115 days from planting until harvest. Our best sweet corn varieties here take considerably less than that. Our best sweet corn varieties here take ...
An exception is rice, which although usually treated as an annual can survive as a perennial, producing a ratoon crop. [26] Cereals adapted to a temperate climate, such as barley, oats, rye, spelt, triticale, and wheat, are called cool-season cereals. Those preferring a tropical climate, such as millet and sorghum, are called warm-season cereals.