Native purple rice

Contents: 250 g Origin: Hualien recovery Purple rice, glutinous rice, also known as black, when moved from the early years to carry Hualien Amis local culture from generation to generation so far, is Guangfu Township Hualien County tribal traditional crops. Unlike improved varieties of purple, purple is the native features of Hualien is "Mountain" on rice husk, rice husk looks like with long hair, if friction with the skin is likely to have itchy allergy symptoms like; there is "Mountain" is said to be eaten by the birds to avoid rice husk is, is self-preparedness measures for wild species to survive and evolve, which is why we think the nature of the adaptation of the wild species than artificial breeding species one of the reasons. Hualien purple is a native rice after cooking will shed a faint fragrance; rice quality is its linear / amylopectin ratio is attributed to the rice (amylose <2%). Unlike white rice typically grind fine white, black rice grind is generally made of brown rice, although requiring a longer soak to soften the rice quality, but retains more dietary fiber, slow digestion rate of the starch, glycemic index of only 55 (white rice, 87), for the consumption of purple stabilizing effect of sugar is better than rice. Testa rich purple anthocyanins have antioxidant activity, and is generally considered more valuable purple rice nutrition and health care than white rice. M deeper the color, the higher the seed coat anthocyanins, antioxidant / anti-aging activity is higher. Among the two rice, one of the purple (New Year after planting, June-July harvest) color will be a bit redder, the second phase of purple (August planting, harvesting at the end) will be more dark color, the quality is better. Anthocyanins soluble in water, the water will wash the purple when rice washing, but only in the presence of purple bran layer, the intermediate purple still white, which is the one to identify authenticity determination criteria purple. (Because of purple rice and rice spread significantly, unscrupulous businessmen will act as brown rice dyed purple to white, but staining dye will refer to the white part, and the true purple color exists in the seed coat only). Because purple is not easy boiled, boiled and therefore should be preceded by immersion, but to avoid the loss of too much anthocyanin, should not be too hard to clean, then rinse lightly with water and then soaked in water can be. Purple bubble of water will also appear purple, rich in anthocyanins, chlorophyll, carotenoids, lutein, it is recommended not to give up, when added back to cooking rice. Because of purple rice taste more rigid, less directly into purple rice cooking, and more to do with the rice or congee with rice, oatmeal, lily, lotus seeds and other whole grains. Purple also treasures, due to the harvest and planting are not easy, usually served in a rare tribe, only in marriage, death, joy, celebrate or when an important festival banquet will be served, precious purple boil Zhu Chengyu, said the indigenous people it is "Hak Hak" () such as purple rice and then pour washed mortar with pestle cast oil pounded mochi is called "Durun" (beep Lun). Origin / manufacturing methods Taiwan