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Raw materials/Variety/Race
Basmati Rice GI is a particular type of cereal with a long grain, produced in India, and it has 11 varieties: Basmati 370, Basmati 386, Type 3, Taraori Basmati, Basmati 217, Ranbir Basmati, Pusa Basmati, Punjab Basmati, Haryana Basmati, Kasturi and Mahi Sugandha.
Method of working/Cultivation/Breeding
the rice cultivation systems in India follow traditional techniques, established with time, that depend essentially on soil characteristics, on irrigation systems and rain intensity. Two are the main methods of cultivation used: dry or semi-dry upland cultivation and the wet or lowland cultivation. The first method is used in areas influenced by the rain cyclicality, not having a supplementary irrigation system: the fields are plowed in the summer, the fertilization takes place two-three weeks before sowing, done when the monsoon arrives. The second method of cultivation is carried out in the areas with an adequate water supply, both in natural precipitations and artificial irrigation: the terrain is deeply plowed to allow the formation of puddles (paddy technique) with 3-5 cm of stagnant water. The primary objective is to obtain a soft and fertile soil that speeds up the seed grafting. In the end, to permit a uniform distribution of water and fertilizers, the soil is leveled. In both cases, mainly manure is used for natural fertilization. The harvesting of the rice is carried out when the grain (rough rice or paddy grain) is completely mature. At this point the grains are cleaned of impurities, obtaining in this way brown rice. For white rice, the grains of brown rice are successively processed through rolling and grinding (done by hand with the help of stones, or more often in mills using mechanized processes). Depending on the specificity of the processing, one of the eleven varieties is obtained. The best Basmati Rice GI is aged for at least one year to increase its firmness, consistency and length after cooking.
Aspect and Taste
Basmati Rice GI reminds one of its extraordinary qualities through its name, which in Hindi means "queen of fragrance". In fact it is a very fragrant rice with a pleasant slightly spicy taste, which recalls sandalwood. The grain is long, filiform and rich in amilosio, a type of starch which renders it very resistant to cooking.
Production Zone
The production area of Basmati Rice GI is traditionally located in the Indo-Gangetic Plain at the foot of the Himalaya, well delimitated by the States of Punjab, Haryana, Uttarakhand, western of Uttar Pradesh and southern of Jammu and Kashmir, in north India.
History
The cultivation of the Basmati Rice GI in the production area is linked to a millenary history. There are different hypotheses about the geographic origin of this cereal: some schools of thought sustain that the rice derives from a wild plant from the foot of the Himalaya, linking it to the current production area, but according to other versions, the rice would have originated in southern India and from here it would have diffused afterwards to the north of the country. The Basmati variety was renowned for centuries, traditionally consumed by Moghal kings, by the Maharajas and Rajas. Now, the rice is one of the main agricultural products of India and all of Asia, particularly the Basmati variety which is the most appreciated rice in the world.
Gastronomy
The Basmati Rice GI is best kept in cool, dry environments, away from sunlight. Thanks to its organoleptic qualities, resistance to cooking and cooking versatility, it is considered by the international chefs to be the best in the world. It is very well cooked with vegetables or white meat and as a side dish to spicy meat or fish dishes, with soy sauce or hot pepper.
Marketing
The product is sold as Basmati Rice GI. It is sold in suitable packages, of different weights, depending on marketing needs (1 kg, 5 kg, 20 kg, 35 kg etc.).
Distinctive features
The Basmati Rice GI is distinguished by all other rice varieties for its characteristic long grain, for its special aroma, almost spicy, and its delicate fragrance.