Sahel Basmati Rice (Sella, Parboiled) Fantastic Smell when cooking. Furthermore, brilliant white Color after Cooking Awesome Flavor Grows Long enough. Made in India.
Basmati in the Indian subcontinent is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2018-19, India exported to over 90% of the overseas basmati rice market, while Pakistan accounted for the remainder, according to the Indian state-run Agricultural and Processed Food Products Export Development Authority and the Pakistan government-run Economic Survey of Pakistan. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to select districts of India and Pakistan.
“Basmati” derives from the Hindustani, literally meaning “fragrant”. Basmati rice is believed to have been cultivated in the Indian subcontinent for centuries. The earliest extant work to mention basmati rice is Heer Ranjha (1766).
Sahel Basmati is very famous 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 growing and export by those from the Indian subcontinent
According to the Canadian Diabetes Association, Sahel basmati, brown, wild, short and long grain rice has a “medium” glycemic index (between 56 and 69) opposed to jasmine and “instant” white rice with a glycemic index of 89, thus making it more suitable for diabetics as compared to certain other grains and products made from white flour.
India accounts for over 70% of the world’s basmati rice production. A small portion of that is growing organically. Organisations such as Kheti Virasat Mission are trying to increase the amount of basmati rice that is growing in the Punjab in India. Enjoy