Ebro Delta Rice To shine in gastronomy!

Ebro Delta rice is considered a recent crop, since it was not until the 19th century when this activity began to be developed in the Delta area. The advancement of knowledge acquired not only in production but also in the entire process after cultivation and marketing, has given rise to the distinction in the category of ''Protected Designation of Origin (PDO)'' for the cultivation of Delta rice. Ebro. The production and processing area of ​​the Ebro Delta rice PDO is part of the Baix Ebre and El Montsià regions belonging to the province of Tarragona. What makes rice from this area special are the climatic characteristics, the salinity of the area and the height of the water table . Let's look at the characteristics that make the consumption of Ebro Delta rice special.

Characteristics of Ebro Delta rice

• The entire process, from production to milling and cleaning of the rice, must be carried out in the specified geographical area to be classified as Ebro Delta rice.
• It is considered an ''extra'' commercial category, which represents a high percentage of whole grain without defect (92.70%). Furthermore, the content of broken grains cannot exceed 4%.
• The permitted grain moisture must be less than 15%.
• It must be of high quality , for this we must ensure a healthy grain. That is, free of fungi, insect bites, parasites and free of odors, colors or any other characteristic foreign to its variety.
• When you buy rice you must verify that the labels necessarily include: “Arroz del Delta del Ebro”/“Arròs del Delta de l'Ebre”. Additionally, the brand logo and the EU logo must be verified.

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Types of Ebro Delta rice

Among the Ebro Delta rice varieties authorized for marketing with the designation of origin are:

• Ebro Delta Bahia Rice
• Ebro Delta Senia Rice
• Ebro Delta Bomba Rice
• Ebro Delta Rice Montsianell
• Ebro Delta Tebre Rice

Each of these varieties of Ebro Delta rice has its own identity, which makes it unique. However, for today we want to highlight the main characteristic that unites them: their high level of amylopectin . Quality that gives them the ability to absorb flavors from other foods . This property makes them very appealing to show off in gastronomy, since they are ideal for preparing seafood and meat.