Basmati rice, grown primarily in India and Pakistan, is a fragrant long-grain variety known for its distinctive aroma and fluffy texture. Cultivated in the Himalayan foothills, it holds cultural significance and is a staple in South Asian cuisine. Aged for enhanced quality, it has received Protected Geographical Indication (PGI) status for specific regions and is a major global export, prized for its unique qualities in various culinary traditions.
India, Pakistan
White, brown, broken
Bags, big bags
Basmati rice comes from the Oryza sativa plant, known for its annual growth cycle, long leaves, and wind-pollinated flowers. Cultivated in the fertile plains near the Himalayan foothills, Basmati rice is harvested at full maturity and undergoes an aging process to enhance its distinct flavor and aroma.
The harvest season for Basmati rice typically occurs from late September to October. The specific timing can vary based on factors such as the region, climate conditions, and the specific variety of Basmati being cultivated. Harvesting is done when the rice grains have reached full maturity, ensuring optimal flavor, texture, and aroma in the final product. The timing is crucial to maintain the premium quality that is characteristic of Basmati rice.
Used in cuisine- Pilaf and biryani- Curries and gravies- Plain steamd rice- Fried rice- Salads- Desserts- Stuffed vegetables- Casseroles- Rice bowls- Culinary fusion