Basmati Rice · Variety
Traditional Basmati
The original fragrance of the Himalayan foothills.
Tall, low-yielding heirloom basmati types grown in the traditional belt. They are celebrated for the strongest natural aroma of all basmati and are usually aged 12–24 months before shipment, which makes the cooked rice especially flavourful and fluffy.
Specification
| Parameter | Detail |
|---|---|
| Variety | Traditional Basmati |
| Also known as | Basmati 370 / 386 / CSR-30 (Taraori type) |
| Average raw grain length (AGL) | 7.00 – 7.30 mm |
| Grain breadth | ≈ 1.80 mm |
| Cooked grain length | 12 – 14 mm |
| Elongation ratio | ≈ 1.8× |
| Aroma | ●●●●● (5/5) |
| Cooked texture | Light, fluffy grains with a delicate bite. |
| Growing region | Haryana (Karnal–Taraori), Punjab, Uttarakhand (Dehradun) |
| Available forms | Raw, Steam |
| Moisture | ≤ 12.5 – 14% (per contract) |
| Packaging | 5, 10, 20, 25, 40, 50 kg — PP, BOPP, non-woven, jute; private label available |
Fragrance
The most intense natural basmati aroma — floral, nutty and lingering.
Texture
Light, fluffy grains with a delicate bite.
Best for
Gourmet cooking, fine dining, connoisseur retail packs.
Indicative values. Final specifications are agreed in the contract and confirmed by a pre-shipment lab report.
Request a Traditional Basmati offer
Tell us the form (raw, steam or sella), packaging, quantity and destination port — we will reply with specifications and a price.