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.