What is Basmati Rice and how is it different from other varieties?

Basmati is a variety of rice, which comes in the form of an aromatic long-grain. This special type of rice is grown in India and Pakistan. It is preferred by many people because of its quality flavor and unique fragrance. The flavor of Basmati rice comes due to a chemical is known as 2-acetyl-1-pyrroline, which is 12 times higher in it compared to non-basmati rice types. 

Since February 5, 2016, the high-quality basmati rice has been a registered GI (geographical indication) product. Many basmati rice exporters from India grow this GI registered product that’s approved by the Agricultural and Processed Food Products Export Development Authority (APEDA) in India. 

Basmati rice in India: Basmati rice has been grown in India for many centuries in various geographical locations. The agro-climatic conditions of the Indian sub-continent are favorable for the processing, harvesting, and aging of this superior quality rice. The extra- long and slender rice grains, which are twice the size of a non-basmati rice grain are soft and have a fluffy texture when cooked. It also has a distinct flavor and aroma. 

Basmati rice comes in various versions of white and brown, depending on the length of the milling process. 

Export: India is a leader in exporting quality Basmati Rice to the world. Basmati Rice exporter from Gujarat and other states deliver the best quality rice, which has undergone various processing and testing before packaging for export. 

India exports basmati rice to Iran, Saudi Arabia, United Arab Emirates, Kuwait, and Iraq.

Aroma: Basmati rice has a unique flavor and aroma due to the presence of a chemical compound known as 2-acetyl-1-pyrroline. Non-basmati rice varieties lack this chemical compound. 

Grain size and shape: Compared to non-basmati rice, basmati is an elongated rice grain. On the other hand, non-basmati rice is available in various sizes and shapes. But basmati rice has a consistent shape and size. 

Aging: Just like wine, the older the basmati rice, the better is its flavor and aroma. Therefore, aged basmati is priced higher compared to the recent productions. 

Post cooking elongation: Basmati rice is known to double up its size post cooking. This significant increase in size differentiates it from non-basmati varieties. 

Stickiness: Compared to non-basmati rice, cooked Basmati rice is significantly free-flowing instead of being sticky.

Yield: The yield of basmati rice is lesser compared to non-basmati varieties. It is also another reason for its higher cost. Basmati rice is only grown in the Indian Himalayan region or some parts of Pakistan. But non-basmati rice could grow anywhere across the globe. 

More breakage: Due to long and slender grains, basmati rice is more prone to breakage during production. Therefore, the milling and polishing processes are necessary. 

Pure and naturally aromatic Basmati rice is known to grow in the small fields of the Himalayan foothills in India. Therefore, their yield is lower compared to non-basmati rice varieties. It even needs to undergo the milling and polishing process to prevent breakage during transportation. This increases its production and final product cost

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