Super Basmati Rice
Distinctive fragrance. The most important characteristic of it is the aroma. Incidentally, the aroma in Basmati arises from a cocktail of 100 compounds - hydrocarbons, alcohols, aldehydes and esters. A particular molecule of note is 2 -acetyl-1-pyrroline.

The rice elongates almost twice upon cooking but does not fatten much. When cooked the grains elongate ( 70-120 % over the pre-cooked grain ) more than other varieties.

White basmati Rice
The flavor and texture complements curries because it is a drier rice and the grains stay separate. Also suits biryani and pilaf (where saffron is added to provide extra colour and flavor). Great for Indian & Middle Eastern dishes.

Long Grain Rice
It is characterized by extra long, superfine slender grains having a length to breadth ratio of more than 3.5, sweet taste, soft texture, delicate curvature and an extra elongation with least breadth - wise swelling on cooking. This highly aromatic rice is India's gift to the whole world.