The world’s most relished Basmati Rice is cultivated in the foothills of Himalayas. Soil and climate of the region account for the unique aroma, taste and texture of Basmati Rice. The word ‘Basmati’ comes from the Hindi language, meaning ‘Queen of Fragrance’. Basmati has a fine aromatic flavor with long and slender grains. Its perfumed, nutlike flavor and aroma can be attributed to the fact that the grain is aged, to decrease its moisture content. When cooked, it swells only lengthwise, thereby resulting in long slender grains that are dry, separate and fluffy.
Basmati Rice is nature’s exclusive gift to the Indian sub-continent. No other rice in the world has this combined characteristic of exquisite aroma, sweet taste and the post cooking elongation. Basmati rice has been known to the world since the early days of the 19th Century though the British and the Portuguese and for a millennium and more it’s known to the Gulf, the Mediterranean and up to Greece.
By virtue of its geographical position, water and soil quality plus special weather conditions, this rice is different from other rice varieties. It is grown only in Northern India.
In India, Basmati Rice is characterized by extra long, superfine slender grains having a length to breadth ratio > 4.3, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth-wise swelling on cooking. This highly aromatic rice is India’s gift to the whole world.