Basmati Rice

Basmati is a variety of long grain rice, famous for its fragrance and delicate flavor. Its name means "Queen of Fragrance" in Hindi and Urdu. Basmati rice has been cultivated in India and Pakistan for hundreds of years. The best types of basmati rice are aged for several years before they are milled and sold. The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a white rice and a brown rice. Both of these cook in about 20 minutes. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break in cooking. In 2000, the US corporation RiceTec (a subsidiary of RiceTec AG of Liechtenstein) attempted to patent three lines created as hybrids of basmati rice and semi-dwarf long-grain rice. At the same time, they tried to trademark the name "basmati". The Indian government intervened and the attempt was thwarted. Meanwhile, the European Commission has agreed to protect basmati rice under its regulations pertaining to geographical indications. Basmati rice has a lot of variety. Traditional ones are known as Basmati-370, Basmati-Ranabirpura. Hybrid basmati is Pusa Basamti 1, (it is also called 'Todal', because the flower has awns). Fragrant rice which has basmati parents but is not considered basmati yet are: PB2 (also called sugandh-2), PB3 and RH-10. Traditional basmati plant is tall and slender and is prone to lodging in high winds. It is also low yielding but has the best grain quality and commands the highest price in Pakistani, Indian, and International markets.

Sales Terms & Specifications:

Model No.Pakistani
Price TermsFOB / CIF / EXW(Factory Price)
Terms Of PaymentT/T, Western Union, PayPal, L/C at sight
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