Why Variety Matters in Wholesale
If you’re running an international kitchen, you already know that the ingredient has to be right. Something similar just won’t do. A “rice” or a “chilli” dish listed on a menu tells a customer nothing about the actual food that’s going to arrive on the table. Those words cover hundreds of varieties, culinary traditions and results that couldn’t be more different from one another, so getting it right is important.
Getting the varieties right
Authenticity and flavour depends on using the ingredient that matches the dish. A Thai green curry, a Valencian paella and a poké bowl all need different rices, and the same goes for spices. Using the authentic ingredients is what separates a convincing dish from a poor approximation.
In professional kitchens, the variety you use determines everything from cooking times, how well it holds during service and whether it comes out the same every time. Doing everything properly from the start saves waste and keeps everything running smoothly.
Rice varieties from around the world
India and Pakistan: basmati
Basmati rice is long, slender and aromatic. The grains stay separate when cooked, so it’s the best choice for biryani, pilau and to serve alongside curries.
Thailand: jasmine
Jasmine rice is softer and slightly stickier than basmati, with a subtle floral aroma. It suits Thai dishes and works best across Southeast Asian cooking.
Italy: arborio and carnaroli
Both of these risotto rices are used as they release starch as they cook, creating that delicious creamy texture that risotto is known for. Arborio is the most popular of the two, but carnaroli is usually preferred by chefs as it holds it shape better and is less likely to overcook.
Japan: short grain sushi rice
Sushi rice is short and slightly sticky, making it perfect for rolling as it holds its shape nicely. It’s also great for poké bowls and rice bowls.
Long-grain and parboiled rice
For home cooking, events and buffet service, parboiled long-grain rice is a good option. It holds well over time without clumping, making it useful whenever food needs to be kept hot.
Spices and seasonings by origin
Spices vary just as much as rice, and the origin of those spices is super important in how they taste. Spanish pimentón de la Vera is smoked over oak, giving it a depth that normal paprika doesn’t have. Indian cooking relies on whole spices like cumin, cardamom and cloves, as well as masala blends. Middle Eastern cuisines use spice blends such as za’atar and ras al hanout, while Southeast Asian dishes need lemongrass and galangal, but most of these can be solved by using ready-made spice blends and pastes.
Consistency when sourcing internationally
If you’re building a dish around one specific ingredient, changing it can affect the final dish. Using a different rice can change the cooking times, and a different chilli can change the heat of a sauce. It’s for these reasons that having a consistent supplier matters just as much as the range on offer.
With imported goods, availability can sometimes vary, so to talk to your supplier and get a better picture of what’s readily available and what alternatives would work if needed.
Choosing the right ingredients for every dish
The range of what’s avaialble to a professional kitchen has never been broader, which means the decisions about which specific variety to stock, and where to source it, matter more than ever.
If you’re looking for a particular wholesale rice, spice or international ingredient, get in touch with the Leo Foods team with what you need, or browse online at shop.interleo.com.
