Indica 10, unpolished long-grained rice of abundant fiber.
The dietary wisdom from the annual cultivation of fertile Lanyang.

Brown rice, the original gift out of Taiwan 300 years ago, now the prosperous offspring out of the earth

Through so many journeys from the seeds on land to the dinning tables, we were moving like the travelling nomads who follow the guiding stars for the ultimate answer to the origin spirits of cultivation for centuries. It's all about the personality and dietary history of the people on this island.

In 1920's, Japanese governor who wasn’t used to the harder texture of brown rice was hoping to cultivate the softer and chewy rice like the one they had in Kyushu. Therefore they were conducting a project to remodel the long-grained Taiwanese rice, which introduced the new era of short-grained rice in Taiwan till now for a hundred years.

Nevertheless, what was the original look of Taiwanese rice one hundred years ago?

From the old naming by those Taiwanese elders, the sound “Jian” implies the figure with sharp ends for such ancient rice with long grains like Indica. So does Indica come from Mainland originally?

Five thousands years ago, Taiwanese aborigines took millets and Formosa Lambsquarters as their main food staples. There was no relation between rice and the aborigines' cultivation and dietary culture. Many people believed that rice was introduced by those Chinese people in Dynasty Ming during the big immigration.

Is it true? Let's take a look at the geographic routine and trace the timeline from archeological records of Taiwan : The carbonized stone of rice had been proven it had been existing in Taiwan for 4800 years, and it also explained well the evolution from wild plants to the cultivated crop. Neither similarity nor descending traits can prove that they came from the same root. Indica, the long-grained rice, is the evolutionary crop grown natively instead of the plant imported from Mainland, its origin is from Taiwan, not a foreign gift from China.

Nowadays, we're used to the soft, chewy short-grained rice under the influence of Japanese colony, while those who pursue the healthy fodder still appreciate the wise choice from ancestors like brown rice. Insofar, a brand new model Tai-Chung Indica No.10 had been successfully launched. It has superior resistance to plant diseases and insect pests, as well as low-temperature, it's the new star to all the farmers for being pesticide-free and eco-friendly.

We'd learned about the organic unpolished grains are very popular when chatting with Mr. Chu. Taichung Indica No.10 has great reputation for its unique texture, it tastes solid and rubbery like the long-grained rice, not as soft and mushy as the short-grained rice. Surprisingly, it also keeps the mild sweetness which meets the dietary preference of Taiwanese, that's the ideal product selected by Green-In-Hand.

In 2015, Green In Hand traced the ancient evolutions by those pioneer farmers and found the authentic flavor of unpolished rice. We're proud of sharing this great finding contributed by all the diligent agriculture scholars and the fertility preserved in Lan-Yang under the annual cultivation program, which also enlightens the geographic, historic and cultural essences.

Merits of Tai-Chung Brown rice No.10:

1. High fiber low starch, healthy and easy to digest
Being full of fibers makes brown rice No.10 easy to digest and free of repletion. In ancient days, farm workers had to consume a lot of labors, the best fodder must meet the need of both satiation and high calories. Nowadays, most people are living in the urban lifestyle, the unpolished tasty rice like brown rice No. 10 becomes the star on the dinning table to provide lesser calories and sufficient nutrition.

2. Mild aromatic sweetness, rubbery chewy texture.
The outlook of the grain is big and well-stacked, the texture is chewy but not sticky, it reveals the mild sweetness which reminds many people the old good days.

3. Sound quality and good resistance against plant diseases and insect pests.
Tai-Chung brown No.10 has superior resistance against insect pests, rice blast, and plant hoppers. It's an ideal crop for natural farming and organic farming. It also has good resistance to low-temperature, that makes it become the major harvest on Lan Yang plain area for fitting all the natural conditions.

Brown Rice has two variants:
1. Hard Indica (Long grain rice)
2. Soft Indica (The modified Taiwanese model )

Hard Indica includes Tai-Chung Long Grain No.1, which has long history in Taiwan. Another exporting model of long grains also belongs to this group. Soft Indica, including Tai-Chung Brown rice No.3 and No. 10, has the similar outlook as the hard ones, while the flavor is closer to the polished round grains.

Starch is the main ingredient of both round-grained and long-grained rice. For different ratio of Amylose, they have different textures. The more Amylose it has, the harder texture it tastes, the lesser then the softer. It matters the flavor and texture if Amylose is just enough.

Tai-Chung brown rice No10 is one of a kind in the Indica family. For its Amylose is in between 21-22 (the component is similar to round-grained rice), also shaping as long-grained, the polishing process for this model requires different machines from the ones we use for round-grained rice.

Salute Rice 1.5kg
  • Product Name
    Salute Rice ( Brown Rice)
  • Description
    Fine rice from Yilan that is Eco-friendly
  • Grown and made by
    Mr. Chu.
  • Grown and made in
    Sanshing , Yilan, Taiwan
  • Varieties
    Brown rice, unpolished long-grained rice
  • Source of irrigation water
    Annong river
  • Way of husking rice
    The production process employs low-temperature storage to maintain the freshness.
  • Storage
    For this is a product from the nature, the best way of storage is to put it into your stomach within 2 months for the best flavor. If you can’t finish it within 2 months, please put it in the refrigerator.
  • How to cook
    Brown Rice must be soaking in water at least 30mins, 1hour can be better, you could add some warm water to speed up the soaking process.New rice contains more water than old rice so please don not add too much water when cooking. The maximum ratio is 1 cup:1 cup among rice and water. This way you can get the best springy taste.
  • Weight and volume
    1.5kg±1.5%/ Length 12cm Width 8cm Height 13.5cm
  • Quality standard
    CNS 2nd Degree
  • Taste
    The outlook of the grain is big and well-stacked, the texture is chewy but not sticky, it reveals the mild sweetness which reminds many people the old good days.