Deep within the heart of the Indian subcontinent lays a vast stretch of paddies which produce one of the most sought after commodities today, Basmati Rice. The Queen of fragrance is the literal translation of Basmati, a word coming from the ancient Sanskrit language.  Today the grain is better known as the ‘King of Rice’ for its aromatic finish and subtle yet distinguished taste.

Having been cultivated in the region for hundreds of years, it is in fact the Himalayan foothills which are said to produce the very best basmati.  Despite there being a vast, and diverse, array of fragrant Basmati rice types, there is no doubt among experts that ‘Super Basmati’, a premium variety from Pakistan is among the most prized.

Prized as it may be, it is important to understand the subtle differences which prevail when dealing with Basmati Rice.  First and foremost, like most commodities, rice is a fungible good, which means that it stays relatively the same no matter who produces it, with orange juice and milk being similar examples. If one were to visit their local supermarket at Danube, Panda or Carrefour and curiously visit the rice isle they may have some difficulties determining the level of quality they are dealing with unless they cook the rice.  Therefore, in order for its magical fragrance, eye captivating length, look and lastly distinct taste to come out it must be cooked to perfection.

In recent years Basmati has become so popular worldwide that some scientists have even tried to mimic and create a hybrid of this valued rice grain with little to no success.  Here in Saudi Arabia no respectable Saudi, Indian or Pakistani dish is made without a high quality Basmati Rice.  The most popular processed variety of Basmati used in these regions is ‘Sella’ or more commonly known as par-boiled.  This part boiling process improves the grains nutritional profile and texture by driving those very nutrients into the grain from its husk covering.

Par-boiled is simply a process that is available for all varieties of rice and not exclusive to Basmati.  Other paddy rice producing countries include Iran with its delicious Domsiah rice followed by Arborio, a short grain rice native to the Italian Po Valley which is used to make the delectable risotto and finally Japans Koshihikari.  These are a few out of thousands of rice blends available from rice producing countries with historic data showing that rice has been cultivated for thousands of years in places such as China.  As unique and varied in taste and texture they may be, Basmati has captivated all and deserves the crown for its all round perfection.

For importers and wholesalers of food goods, please send inquires to the following for more information regarding Basmati and other available Pakistani Long Grains:

Jihad Azad Iqbal

Indus&Indus

jiqbal@tradeindus.com