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Swarna Masuri (HSN Code: 10063010, Parboiled) is a type of Indian rice, mostly grown in the areas of West Bengal, Andhra Pradesh, Karnataka, and Tamil Nadu in India. Two varieties of Swarna Masuri, creamy and white are available in the market. It is a medium-grain, aromatic rice. It is lightweight and low in starch content. Swarna Masuri rice is used in various dishes such as fried rice, sweet Pongal, bhaths, and even Idlis and it has become a staple in many households and cuisines. It is a rich source of manganese and an excellent source of minerals like selenium and magnesium. Manganese is an essential element of the antioxidant enzyme superoxide dismutase, which is responsible for protecting against damage from free radicals.
Baskathi Rice (HSN Code: 10063010, Parboiled) is native to the West Bengal region. It's long-grain non-basmati rice with a pleasing natural aroma and delicious taste. It has a low glycemic index and is rich in vitamins. It has 50% less Carbohydrates than white rice. Its low glycemic index helps with Weight Loss and makes it ideal for diabetics and sugar-controlled diets. Parboiled rice is loaded with antioxidants and phytonutrients. It has a high content of anthocyanins, which are linked to reducing inflammation and preventing cancer. It provides vitamins B6, B3, and B1, which help create neurotransmitters and hormones, and other daily minerals.
Swarna Masuri (HSN Code: 10063090, Raw) is a type of Indian rice, mostly grown in the areas of West Bengal, Andhra Pradesh, Karnataka, and Tamil Nadu in India. Two varieties of Swarna Masuri, creamy and white are available in the market. It is a medium-grain, aromatic rice. It is lightweight and low in starch content. Swarna Masuri rice is used in various dishes such as fried rice, sweet Pongal, bhaths, and even Idlis and it has become a staple in many households and cuisines. It is a rich source of manganese and an excellent source of minerals like selenium and magnesium. Manganese is an essential element of the antioxidant enzyme superoxide dismutase, which is responsible for protecting against damage from free radicals.
1121 Basmati rice (HSN code: 10063020) is one of the most popular and widely consumed varieties of rice in the world. It is known for its long, slender grains, fragrant aroma, and delicate flavour. Among the different types of basmati rice, 1121 basmati is considered to be the finest and most premium quality. It has the most extended grain length, elongation ratio, and the lowest amylose content. 1121 Basmati rice is mainly grown in India once every year, where it enjoys high demand in both domestic and international markets. India is the largest exporter of 1121 basmati rice, accounting for more than 70% of the global trade. The major destinations for Indian 1121 basmati rice are Iran, Saudi Arabia, Iraq, the UAE, Kuwait, and other Middle Eastern countries. 1121 Basmati is highly nutritional because it includes minerals, fibre, protein, and carbohydrates. Its low fat and cholesterol content makes it a healthy option for rice lovers, and it is well known for being easily digestible, making it a wholesome and filling staple food.
1509 Basmati rice (HSN Code: 10063020) is a premium rice variety that appeals to discerning palates and those who appreciate the finer aspects of culinary craftsmanship. Its exquisite aroma, long grains, and delicate flavor make it a prized ingredient in kitchens worldwide, adding a touch of luxury to every meal. The flavor of 1509 Basmati rice is subtle yet refined. It has a naturally sweet and nutty taste that pairs wonderfully with various cuisines and ingredients. 1509 Basmati rice is a preferred choice for many traditional and contemporary dishes across the Indian subcontinent and beyond. It is commonly used in dishes like biryani, pulao, fried rice, and as a side dish to complement a variety of curries and gravies. The longest grain is found in the 1509 Basmati rice variety, which can reach up to 8.5 mm. Because 1509 rice takes less time to cultivate and yields more than 1121 rice, 1509 rice is more affordable than 1121 rice.
Jeerakasala Rice (HSN Code: 10063090) is the smallest aromatic white rice grain in the world. It is also known as Kaima rice or Gobindobhog rice, a short-grain rice with a sweet aroma and a soft flavor. It is a cultural representation of the fusion between Bengali, Malabari, and Mughal cuisines. Southern Indian cuisines like Thalaserry Biryani, Payasam, and Jeera Rice use this rice as their primary ingredient. In different regions of the nation, the product is known by different names: Ambemohar in Maharashtra, Govindbhog in Bengal, Ghee or Jeera Sambha in Tamil Nadu, and Kaima rice in Kerala. It is grown in West Bengal. It is highly exported to Middle Eastern countries, and it is well known there under the names Kaima, Jeerakasala, or Ghee Rice. Gobindobhog rice is thought to have more protein than brown rice, and the body can absorb that protein far more effectively. This healthy rice variety is used in Ayurveda to correct bodily imbalances since it is easy to digest. Though it is always advisable to get a doctor's advice if you have any medical conditions. Medical research has shown that Gobindobhog rice apparently quickens the body's fat-burning process. In actuality, the vital vitamin in rice aids in mobilizing liver fat.
