Paddy is a term used to describe unprocessed rice that is still in its natural state, with the husk or outer layer still intact. The term is commonly used in countries where rice is a major staple food, such as India, China, and other parts of Southeast Asia.
When rice is harvested, it is called "paddy" or "rough rice" and it must undergo several processing steps before it can be consumed. The first step is to remove the husk, which is the tough outer layer that protects the grain. This is typically done using a machine called a rice huller or by pounding the rice with a mortar and pestle.
Once the husk has been removed, the resulting grain is called "brown rice," which still has the bran layer and germ intact. Brown rice is a nutritious whole grain that is rich in fiber, vitamins, and minerals. However, to make it more palatable and to extend its shelf life, brown rice is often further processed to remove the bran and germ layers. This process results in white rice, which is the most commonly consumed type of rice worldwide.
Paddy is an important agricultural product and a major source of income for farmers in many parts of the world. The cultivation of rice requires specific growing conditions, such as warm temperatures, high humidity, and plenty of water. In some areas, rice is grown in paddies or flooded fields to ensure that the plants have enough water to grow properly.
Overall, paddy is an important agricultural product that is used to produce one of the world's most important staple foods. From paddy, rice is produced, and it has become a crucial part of many cultures and cuisines around the world.