Geng Mi/ Japonica Rice
[Naming]
[Source]
Ming Yi Bie Lu (Records of Famous Physicians)
[Frequency of Use]
C
[Botanical Origin]
It is the seed kernel of the Gramineae plant rice (Japonica rice) Oryza sativa L.
[Characteristics]
The caryopsis is oblong-rounded, smooth, and light yellow or white. The seed has a distinct linear hilum. There are many types of rice, which can be divided into Japonica rice, Indica rice, and glutinous rice according to the stickiness of the rice grains. Japonica rice plants are shorter, with stiff culms and narrow leaves. The grains are shorter and rounder, the rice is stickier, and expands less when cooked. Indica rice plants are taller, with soft culms and wide leaves. The grains are long and thin, the rice is less sticky, and expands more when cooked. Glutinous rice exists in both of the above types, and its grains contain a large amount of dextrin, making it the stickiest and expanding the least when cooked.
[Identification]
The best quality is yellow in color, plump, and free of impurities.
[Category]
Seeds