Carolina Gold rice

Secret ingredients: Culinary treasures of the Palmetto State

South Carolina’s diverse geography, from its coastal plains to its lush uplands, provides fertile ground for an array of unique and flavorful ingredients. Among these, Carolina Gold rice, Sea Island red peas and Sea Island benne seeds stand out as key components that have shaped South Carolina’s culinary identity. Let’s explore these ingredients and their significance in Southern cuisine, as well as creative ways to incorporate them into your meals.


Carolina Gold rice: The heritage grain

Carolina Gold rice is a long-grain rice variety that was once the gold standard of Southern cuisine. Introduced to the region in the late 17th century, it quickly became a staple due to its versatility and unique flavor profile. This rice is renowned for its plump grains and subtle, nutty taste, making it an ideal base for dishes like Hoppin’ John, pilau and classic Southern rice pudding. Revitalized by modern farmers dedicated to preserving heirloom crops, Carolina Gold rice is celebrated not just for its taste but also for its historical significance. Its cultivation played a crucial role in shaping the economy and culture of South Carolina, making it a true emblem of the state’s agricultural heritage.

Rice pudding. Sweet dish made by cooking rice in milk and sugar, some recipes include cinnamon, vanilla or other ingredients, it is a very easy dessert to make and very popular all over the world.

Ways to use them

Hoppin’ John: Combine with black-eyed peas, bacon and onions for a hearty dish.

Pilau: Create a one-pot meal with chicken, vegetables and spices.

Rice pudding: Make a creamy dessert with milk, sugar and vanilla.

Stuffed peppers: Use as a filling with ground meat, tomatoes and cheese.

Rice salad: Mix with fresh vegetables, herbs and a light vinaigrette.


Sea Island benne seeds: The Southern sesame

Benne seeds were brought to South Carolina by enslaved Africans in the 17th century. These tiny seeds pack a punch with their nutty flavor and are a key ingredient in many Lowcountry dishes. They are often toasted and used in a variety of recipes, from salads and breads to benne wafers, a traditional South Carolina cookie. Benne seeds symbolize the blending of African and Southern culinary traditions, and their presence in South Carolina cuisine is a testament to the state’s rich history. Today, chefs and home cooks alike use benne seeds to add depth and flavor to both sweet and savory dishes.

Toasting sesame seeds in a cast iron skillet. Organic benne grains roasting in a frying pan. White til as asian cuisine ingredient. Sesamum indicum as calcium source for healthy eating. Top view.

Ways to use them 

Biscuits: Sprinkle toasted benne seeds on top of biscuits for a delightful crunch and a hint of nutty flavor.

Bread: Incorporate into bread dough for a nutty flavor.

Benne wafers: Bake traditional cookies with butter, sugar and benne seeds.

Crusts: Use as a coating for fish or chicken before baking or frying.

Stir-fries: Add to vegetable and meat stir-fries for extra texture and taste.

Salads: Sprinkle toasted benne seeds on salads for added crunch.


Sea Island red peas: The flavorful legume

Sea Island red peas are a variety of cowpea that has been grown on the Sea Islands of South Carolina for centuries. These small, reddish-brown peas are integral to the Gullah-Geechee cuisine, a distinctive cultural and culinary tradition of the African American communities in the Lowcountry. These peas have a rich, earthy flavor and a creamy texture, making them perfect for traditional dishes like Reezy Peezy (a rice and peas dish) and purloo. Their ability to enrich the soil with nitrogen also makes them a sustainable crop, demonstrating a harmonious balance between agriculture and the environment.

Sea Island red peas
©Truelove seeds

Ways to use them

Reezy Peezy: Cook with rice, onions and smoked meat for a flavorful dish.

Purloo: Combine with chicken, sausage and tomatoes in a savory stew.

Three-bean salad: Combine cooked peas with cannellini beans, garbanzo beans, chili and red onion.

Pea soup: Make a hearty soup with ham, vegetables and herbs.

Salads: Toss cooked peas with fresh greens, tomatoes and a tangy dressing.

Pea hummus: Blend into a creamy spread with tahini, garlic and lemon juice.

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