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Basmati rice is one of India's most important staple foods. It is also one of the most costly rice kinds available anywhere on the planet. Its natural characteristics, such as its long and slender shape and wonderful smell, make it the preferred option for a variety of sizzling, tasty, and aromatic cuisines all over the world. Basmati rice is grown organically and completely in India's northern regions, as well as in some sections of Pakistan's southeast. It is also the most well-known Kharif crop among farmers in the aforementioned areas. Basmati Rice traders and exporters, on the other hand, are the ones that deliver this beautiful variety of rice to your table.
Basmati Rice is a variety of long, slender-grained aromatic rice. Basmati literally meaning "fragrant" was introduced to the Middle East and Central Asia by Hindu traders. It remains not only an important part of various cuisines of the Indian subcontinent, but now is also used extensively in Central Asian, Persian, Arab, and other Middle Eastern cuisines as well. This type of rice is grown and exported by those from the Indian subcontinent. Basmati rice production in India are in the states of Punjab, Haryana, Himachal Pradesh, Delhi, Uttarakhand, Uttar Pradesh and Bihar.
A typical pandan-like (Pandanus amaryllifolius leaf) flavour in Basmati Rice is caused by the aroma compound 2-acetyl-1-pyrroline. Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally. This level is about 12 times more than non-basmati rice varieties, which gives basmati its distinctive spicy fragrance and flavour. This natural aroma is also found in foods like cheese, fruit and other cereals. It is a flavoring agent approved in the United States and Europe, and is used in bakery products for aroma. The level of 2-acetyl-1-pyrroline decreases during cooking. However, soaking the rice for 30 minutes before cooking preserves more of the 2-acetyl-1-pyrroline. It also allows 20% shorter cooking times.
According to the Canadian Diabetes Association, basmati, brown, wild, short and long grain rice has a "medium" glycemic index compared to jasmine and "instant" white rice. The GI is between 56 and 69 in Basmati rice whereas the glycemic index is 89 in white rice. Thus making it more suitable for diabetics as compared to certain other grains and products made from white flour.
There are several varieties of basmati rice. Basmati rice is classified on the basis of the area of cultivation, brands, rice size, etc. Types of Basmati Rice. Traditional Indian types include basmati 370, basmati 385, and basmati Ranbirsinghpura (R.S.Pura) and Gujjar Chack area in Jammu province. Pakistani varieties of basmati rice are PK 385, Super Kernel Basmati Rice and D-98.
Basmati, P3 Punjab, type III Uttar Pradesh, hbc -19 Safidon, 386 Haryana, Kasturi (Baran, Rajasthan), Muradabadi Basmati 6465, Basmati 198, Basmati 217, Basmati 370 Bihar, Kasturi, Mahi Suganda, Pusa 1121.
Basmati 370 (Pak Basmati), Super Basmati (Best Aroma), Basmati Pak (Kernal), 386 or 1121 basmati rice, Basmati 385, Basmati 515, Basmati 2000, Basmati 198 and Chanab Basmati.
Numerous varieties produced as in India.
Basmati 217, Pusa Basmati, Basmati 1, Nepalese red Basmati.
In Indonesia, the variant of basmati called baroma (basmati aromatik; aromatic basmati) was launched in February 2019. This variant could be grown in low-altitude terrain and managed to attract interest among potential middle-to-upper class consumers. In the United States, a variety of rice based on basmati called Texmati is grown in Texas. In Kenya, a rice variety called Pishori or Pisori is grown in the Mwea region.
1121 is an essentially derived variety evolved through the process of hybridization over a long breeding process. This variety of rice is known for its extraordinary kernel (grain) length, which can be as much as 8.4 millimetres (0.33 in) for a single grain. These are the longest-ever known released cultivar in the world. It has very high kernel elongation ratio ranging from 2 to 2.5, i.e. length of cooked rice kernel/length of uncooked kernel. When cooked, the rice does not turn sticky, possesses minimum breadth-wise expansion, and is aromatic with intermediate alkali-spreading value and amylose content. Getatoz offers 1121 Basmati Rice that has high quality and the length of rice is 8.00 to 8.30 mm. It is longest basmati grain in the world before and after cooking. The
elongation percentage of the grain is more than any other variety of the Basmati Rice. It gives 30% more volume than other basmati variety. This variant can be recognized by its unique aroma and subtle sweet taste. Varieties of Basmati Rice Available are:
1121 Steam Basmati Rice is the variety of long grain rice having seamless quality and cost-effective prices. Processed on steaming, the offered 1121 Steam Basmati Rice is long, clean and takes very less time to cook.
The Pusa 1121 Basmati Rice is also the first choice of the national as well as international clients due to the very extra long grain, aromatic fragrance and non-sticky after cooking.
1121 Basmati Rice is available in many brands and varieties in market. These are premium long grain basmati rice, rich in taste and aroma. Some of these are as below:
India has 29 varieties of basmati rice notified under the Seeds Act, 1966. These are - Basmati 217, Basmati 370, Type 3 (Dehraduni Basmati) Punjab Basmati 1 (Bauni Basmati), Pusa Basmati 1, Kasturi, Haryana Basmati 1, Mahi Sugandha, Taraori Basmati (HBC 19 / Karnal Local), Ranbir Basmati, Basmati 386, Improved Pusa Basmati 1 (Pusa 1460), Pusa Basmati 1121 (After amendment), Vallabh Basmati 22, Pusa Basmati 6 (Pusa 1401), Punjab Basmati 2, Basmati CSR 30 (After amendment), Malviya Basmati Dhan 10-9 (IET 21669), Vallabh Basmati 21 (IET 19493), Pusa Basmati 1509 (IET 21960), Basmati 564, Vallabh Basmati 23, Vallabh Basmati 24, Pusa Basmati 1609, Pant Basmati 1 (IET 21665), Pant Basmati 2 (IET 21953), Punjab Basmati 3, Pusa Basmati 1637, Pusa Basmati 1728.
India majorly exports the following varieties of basmati rice:
Leading basmati rice brands available in India are:
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