Comments on: Kalinga, Benguet and Sagada Rice Varieties

By: ranjit

ranjit — Mon, 11 Aug 2008 03:18:15 +0000

Its very heartening to hear of the original varieties of rice as the genetically engineered hybrids developed of late do not give out the real taste and flavour of the original varieties. quicker and abundant yields can not compensate the loss of quality

By: Armand Camhol

Armand Camhol — Wed, 27 Feb 2008 02:09:30 +0000

Hello, everyone! If you are interested in organic rice and have tried the market, you may as well try our tinawon organic rice in Ifugao. Our rice products from this UNESCO World Heritage Area are diverse as we have many kinds of organic rice cultivated in our rice terraces. We have two major categories- the glutinous and non-glutinous. Under these two classifications are varieties which come in different colours and aroma. We have the native non-glutinous rice which is beady in size but aromatic. We have the red rice and the hairy rice. These are gifts from the gods as our elders say. We have glutinous rice colored purple, red and white. We also have breeds between these varieties hence you will not get bored in comparing taste, flavor, aroma and colour. Plus, a study shows that Ifugao tinawon rice is high in iron, among other vitamins and minerals. Just mail me if you’re interested. I work at the Provincial Government of Ifugao under the Office of the Provincial Administrator as Project Development Officer.

By: Marketman

Marketman — Mon, 09 Oct 2006 11:56:44 +0000

Thanks edee…

By: edee

edee — Mon, 09 Oct 2006 11:00:19 +0000

i got this website from an article in philstar

https://www.heirloomrice.com/

By: Marketman

Marketman — Sun, 30 Jul 2006 12:26:33 +0000

David, the tiendesitas referred to here is a small one level mall specializing in native products, foodstuff, antiques etc. It is on the southwest corner of C5 and Ortigas Avenue. I believe it was developed by the Ortigas family and has several dozen vendors, at least the last time I was there…

By: david

david — Sun, 30 Jul 2006 08:06:18 +0000

tiendesitas are small variety store,commonly called sari-sari store. they’re everywhere.

By: issa

issa — Sun, 16 Jul 2006 14:01:45 +0000

where is tiendesitas? how do i get there? i am familiar only with mrt and sm malls :(

By: david

david — Sun, 18 Jun 2006 07:03:00 +0000

Inuruban- means grilled in open flames while the rice is still in stalk just cut from the rice field and must be young. and then pounded in wooden boatlike container they called it “alsong” some alsong are also made from stone carved like a big tumbler.then they separate the husk by using “bilao”. the inuruban rice is ready to eat because it’s already cooked in the flames or you can make a rice cake by cooking it with coconut milk and sugar. sadly this rice has been discontinued in some parts in the north due to perhaps it’s preparation is somewhat a little bit a pain in the buttttt.in fact the last time i ate some of it was about 52 years ago.i doubt it if would see this kind of rice again. by the way this rice is similar to “pinipig” in tagalog regions particularly in Bulacan. but got the taste of it in Malabon. but inuruban has different taste and texture and it taste better.

By: Paul

Paul — Sat, 26 Nov 2005 03:39:52 +0000

PHP 60 for the Balatinao and PHP 50 for the Kintoman (that’s the name of the red rice variety you saw I think) at Tiendesitas?
They aren’t that much more expensive that if you were to buy them at Baguio City’s public market.

Thanks for the tip!

By: betty

betty — Wed, 09 Nov 2005 08:48:08 +0000

Sadly, no. Once in a while i ask my family to send me but have yet to see that variety in any market here in Manila. Sad to say, one of my frustrations is that food from my hometown is so damn unappreciated simply because no one even attempts to make it readily available. But hey, I will let you in if it ever gets to Manila through regional food fairs.