The indica variety of rice was first domesticated in the area covering the foothills of the Eastern Himalayas ( north-eastern India).The earliest remains of cultivated rice in the sub-continent have been found in the north and west and date from around 2000 BC. It then spread to all the fertile alluvial plains watered by rivers. Cultivation and cooking methods are thought to have spread to the west rapidly and by medieval times.
It is probably a descendent of wild grass that was cultivated in the foothills of the Eastern Himalayas and the upper tracts of the Irrawady and Mekong river basins. It is probably a descendent of wild grass that was cultivated in the foothills of the Eastern Himalayas and the upper tracts of the Irrawady and Mekong river basins.
Rice can be grown on a variety of soils including silts, loams and gravels and can tolerate acidic as well as alkaline soils. However,deep fertile clayey or loamy soils which can be easily puddled into mud and develop cracks on drying are considered ideal for raising this crop.
Rice is grown almost throughout the year in hot and humid regions, where two to three crops in a year are not uncommon. But in the northern and hilly parts of the country, the winters are too cold for rice cultivation and only one crop is grown in those areas.
'Bas' in Hindi language means "aroma" and 'Mati' means "full of" hence the word Basmati i.e. full of aroma. This rice is different from other rice mainly due to the aroma and elongation post cooking. No other rice has this combined characteristic. The post cooking elongation of more than twice its original length, the aroma and its sweet taste has made basmati rice a delicacy.Each grain of matured old basmati rice on cooking, separates out and with its unique characteristics of aroma and elongation post cooking, it is a treat for the diner. Also its elongation requirement on weight basis will be less than any other rice per meal.A basmati grain is shaped like a sword and post cooking each grain elongates at least twice that of its original size. The rich aroma is another way by which one can recognize basmati rice. All other varieties do not match the above qualities, and non - basmati is recognized only by its various sizes and shapes.
The main varieties of Basmati rice is Pusa Basmati-1, Pusa Basmati 1121 ( Long & Medium Grain), Punjab Basmati-1, Haryana Basmati- 1, Kasturi Mahi Sugandha.
We are the leading exporter of basmati rice in india.
We Supply a rice as per needs of the clients at very reasonable price.
NON - BASMATI RICE
Some many other rice except basmati, its called Non-Basmati Rice. Approximately, 10000 species of Non-basmati rice like IR 64, 104 IR8, Masuri, Sharbati, Tilak, Surti Colon, Haryana Gaurav, Culture. Mostly being in India.
We use advance processing technologies which keep the rich aroma, flavor and nutritional value of rice intact. We supply, in various varieties like Raw, Parboiled, Long Grain & 100% Broken ( Included 5%, 20%). We Purchase the rice from trustworthy sellers to give you assurance for pure and fantastic quality to our clients. Packing in HDPE/PP woven bags in Net weight 25 & 50 Kg.