Baldo rice is assumed to be the best quality type of rice grown in Turkey. Baldo rice, grown in Balıkesir Region of Turkey, is commonly used in pilafs. Despite its superior taste compared to other type of rice, baldo is hard to cook and adjust its water to rice ratio. In baldo rice, Duru only packs Turkish baldo and do not pack imported baldo rice.
Osmancik Rice is a type of rice grown in Turkey which was developed by Agricultural Research Institute of Edirne in 1997. Osmancik rice - a kind of long grain rice is consumed commonly by Turkish. Osmancık Rice is produced mostly in Trakya area, it is also grown also in Bafra/Samsun. Osmancık rice is ideal for cooking pilaf and it is much easier to cook compared to baldo rice.
Red split lentils are obtained by peeling the outer shell of the raw lentil, breaking the grain in half and then oiling the inner lentil using cottonseed oil. Its consumption is very common in Turkey and South East Asia. Duru only packs lentils grown in South East region of Turkey.
White kidney bean is a kind of Turkish bean whose grain color is white and whose grain shape is kidney. This type of bean is mid-sized with a caliber of 8 mm and is grown in Karaman and Konya provinces of Turkey which are famous for the superior flavor of a bean. Another difference of this region’s bean is that they do not release shells when cooked. White kidney bean is the most common type of bean that is consumed in Turkey.
The homeland of red beans, which has a history of 8000 years, is Peru. Red beans, which are found in many culinary cultures, especially in American and Indian cuisines, are produced and consumed in many countries today. It contains high protein, fiber, iron, phosphorus and potassium.
Due to its appearance which looks like a ram; these chickpeas are called "ram chickpeas" in Turkey. The size of this type of chickpea is over 9 mm when calibrated. This type of chickpea is very suitable for hot dishes and stews. It is grown in Karaman and Konya region of Turkey.