Carolina Gold

Carolina Gold is a variety of rice that was historically grown in the Southern U.S., particularly in the Carolina Lowcountry. It was the primary rice variety cultivated in the U.S. during the 18th and early 19th centuries, until it was largely replaced by higher-yielding varieties.

History

Carolina Gold was first grown in the U.S. in the late 17th century, after being introduced to the Charleston area by a ship captain who had obtained the seed in Madagascar. The rice quickly became a staple crop in the region, and by the mid-18th century, it was being exported to other parts of the world.

The cultivation of Carolina Gold was labor-intensive and relied heavily on the use of slavery. After the American Civil War and the abolition of slavery, the rice industry in the South declined, and Carolina Gold was largely replaced by other varieties.

In the late 20th century, there was a resurgence of interest in Carolina Gold, and it is now grown by a number of small farmers and marketed as a specialty product.

Cultivation

Carolina Gold is a long-grain rice that is known for its sweet, nutty flavor and firm texture. It is typically grown in flooded fields, or paddies, which help to control weeds and pests.

The rice is harvested in the fall, and the grains are then dried and milled. The milling process removes the outer hull of the rice, but leaves the germ and bran, which gives Carolina Gold its distinctive golden color.

Culinary uses

Carolina Gold is highly prized by chefs and food enthusiasts for its unique flavor and texture. It is often used in traditional Southern dishes, such as Hoppin' John and rice pudding, as well as in contemporary culinary creations.

See also

• History of rice cultivation
• Rice production in the United States
• Southern cuisine