The grandfather of long grain rice in the Americas, Carolina Gold is a delicate non-aromatic rice with chameleon starch properties that allow it to produce fluffy, individual grain, creamy risotto or sticky Asian style rice, depending on how it is cooked. Exclusively new crop and milled to emulate fresh, hand pounded rice, Anson Mills Carolina Gold rice has a clean, sweet flavor and superior mouthfeel.

Because Carolina Gold Rice possesses low tensile strength, its grains are subject to fracture. "Shorts,""brokens," or grits--which result from threshing or milling--catch in the tiny dimples of a uniflow chamber and never see whole kernels again. It's a beautiful separation. Anson Mills rice grits have an eat-with-a-spoon hominess about them, cooking up beaded and glossy with a barely clingy, slightly springy feel, and a wondrous aptitude for sauces. They can also be prepared in the creamy grits style and all the way to congee, if pressed, or as crisp skillet cakes, both savory and sweet.

Ruddy and diminutive, Sea Island Red Peas represent the variety of heirloom field peas that informed early versions of the dish we know as Hoppin’ John in Coastal Carolina. For more information about Southern Peas, click here. Expressing the vigor of their African diversity with bold flavor and exceptional nutrition, Sea Island Red Peas cook to a sweet, creamy richness. Outstanding when smoked pork enters their world, Sea Island Peas reach maximum appeal ladled over a bowl of Carolina Gold Rice Grits. Anson Mills is proud to bring the companion crops of rice and peas back into Charleston, drawing comforting flavors from the 17th into the 21st century.

Anson Mills Carolina Gold Rice Flour is golden hued from retained germ and bran, damp with oil, finely textured and slightly granular. Possessing none of wheat flour's gluten properties, CGR flour delivers a crisp, filigree finish to biscuits and cookies. Cooked to a paste with water and added to yeast breads, it brings moistness to the bread's interior and a rice crispy blistering to its crust. Like our rice, this flour is milled exclusively from new crop rice.

A child of our famed Carolina Gold rice and a lost rice called Charleston Long, this elegant and perfumed long-grain rice has been stored with wild red bay laurel leaves for three years of seasonal heat and chill. Laurel-Aged Charleston Gold Rice possesses rare and assertive grain-for-grain characteristics and lovely aromatics similar to the famous aged basmati rices of India.

A Note on Charleston Gold
Dr. Merle Shepard, Dr. Ghurdev Khush, and Dr. Anna McClung created Charleston Gold from Carolina Gold and Carolina Long, through a collaborative natural breeding effort. Ongoing since 1998, their work has been to provide the first unique long-grain rice to match and honor the characteristics of one of the great lost rices of colonial Carolina. The rice was released in April 2011. We owe these scientist-thinkers at the Carolina Gold Rice Foundation a debt of gratitude for reaching into history and returning that which had been lost.