Basmati rice has been cultivated in India since the early nineteenth century, although it may also have been named differently. “Bas” in the Hindi language capacity “aroma” and “Mati” imply “full of”, subsequently the phrase “Basmati”, i.e., full of aroma. This rice stands out from other rices in the main because of its aroma and elongation after cooking. No different from rice, this mixed characteristic has.
It is remarkably lengthy for rice grains, and it gets longer after being cooked. It can be either brown or white, with the brown range having greater flavour. When cooked, the rice is lighter and fluffier than popular white rice, and it does no longer stick together. The aroma and its sweet style have made basmati rice a delicacy. Basmati rice is grown solely in northern India and in components of Pakistan touching India.
Specifications of Basmati Rice
| Color | White |
|---|---|
| Variety | Pure Basmati |
| Broken | 5%, 10%, 20%, 100% |
| Packaging | Single HDPE/PP woven bags, 25 and 50 Kg net |
| Quantity | 20 ft. FCL (18 – 20 MT) |
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