Basmati means “the perfumed one” due to its unique aroma and delicately nutty taste.
Basmati has been revered for centuries, including by Moghul Emperors.
People in Europe, America and the Middle East (in particular Saudi Arabia and Iran), are consuming more Basmati than ever before. Increased prosperity in India is also boosting demand.
Demand for Basmati in the UK is soaring. Many British consumers use it as a vital cooking ingredient. It is the dominant rice product in the UK, accounting for nearly half of the rice consumed.
Basmati is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol.
Basmati has a low to medium glycemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy.
Unlike ordinary long grain rice the light, fluffy texture of Basmati’s long, slender grains offers the palate a totally different experience in terms of mouth-feel and taste – distinctive, unique and slightly ‘nutty’.
Likened to champagne, Pure Basmati is steeped in centuries of legendary tradition and heritage. Like a fine wine, Basmati improves with age, and relies entirely on nature for its very special characteristics.
Uniquely, the Basmati grain expands more than twice its dry length during cooking. Unlike other types of rice the grains only expand lengthways resulting in the grains retaining their long slender characteristic when cooked.