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Basmati (Hindi: बासमती, IAST: bāsmatī, Urdu: باسمتى) is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "The Fragrant One" in Hindi, but it can also mean the "Soft Rice." India is the largest cultivator and exporter of this rice, followed by Pakistan, & then Bangladesh with the causes of Paddy field farming.^[1][2].

The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a white rice and a brown rice. Brown rice takes longer to cook than white, about 30 minutes as opposed to 10. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break during cooking.

Traditional basmati plants are tall and slender, and their stems are prone to breaking in high winds. They have a relatively low yield, but produce high-quality grains and command high prices in both Indian and international markets. [1].

Contents 1 Varieties and hybrids 1.1 World's Longest Rice Grain 1.2 List of approved varieties 2 DNA markers thwart Basmati adulteration 3 Patent battle 4 List of exporters refused by FDA 5 Glycemic Index (GI) 6 See also 7 External links 8 References

A number of varieties of Basmati rice exist. Traditional ones include Basmati-370, Basmati-385 and Basmati-Ranabirpura, while hybrid basmati varieties include Pusa Basmati 1 (also called 'Todal', because the flower has awns). Fragrant rices that are derived from basmati stock but are not considered true basmati varieties include PB2 (also called sugandh-2), PB3 and RH-10.

The Rice Research Institute at Kala Shah Kaku (Pakistan) has been instrumental in developing various varieites of Basmati rice, including the popular variety of Super Basmati. Dr. Majeed is the scientist who developed this variety of Basmati rice in 1996.

Scientists at Indian Agricultural Research Institute, Pusa, New Delhi took the traditional basmati and genetically modified it to produce a hybrid which had most of the good features of traditional basmati (grain elongation, fragrance, alkali content) and the plant was a semi-dwarf type. This basmati was called Pusa Basmati-1. PB1 crop yield is higher than the traditional varieties (up to twice as much).

• Indian Basmati 1121

Specification for low GI Basmati Rice (also best for Diabetic patients) Sortex Clean, Broken Nil, Moisture 12.5 % Av Length 8.10 mm before cooking, Av length after cooking 22.00 mm, Taste sweet, Discolour Nil, Good cooking results

Basmati 198, basmati 217, basmati 370, basmati 385, basmati 386, Super basmati, Kernel (basmati Pakistan), Dehradun, Haryana, Kasturi, Mahi Suganda, Punjab, Pusa, Ranbir, Taraori.[2] Some non-traditional aromatic crosses with basmati characteristics are marketed under a Sugandh designation.[3][4]

Basmati rice is a special type of aromatic rice known the world over for its extra long grains, and pleasant and distinct aroma. Traditional Basmati rice is not only in demand in its domestic markets, but is also seen in the menu of connoisseurs world wide creating a billion-dollar export market. Authentic Basmati rice cultivation is confined to regions along the Indus river in Pakistan and the Indo-Gangetic plains of the Indian sub-continent. Consumer preference for the traditional Basmati label not only brings along high returns but also receives duty exemption in some markets.

Evolved Basmati varieties developed by breeders to adopt intensive cultivation fell short of quality traits of traditional Basmati and hence fetch a lower price. In addition, the rice market also has relatively inferior non-aromatic long grain rice varieties. Difficulty in differentiating genuine traditional Basmati from pretenders and the significant price difference between them has led fraudulent traders to adulterate traditional Basmati. To protect the interests of consumers and trade, a PCR-based assay similar to DNA fingerprinting in humans allows for the detection of adulterated and non-Basmati strains. Its detection limit for adulteration is from 1% upwards with an error rate of ±1.5%. Exporters of Basmati rice use 'purity certificates' based on DNA tests for their Basmati rice consignments. See Protocol [5]

In September 1997, a Texas company called RiceTec won a patent (U.S. Patent No. 5,663,484) on "Basmati rice lines and grains." The patent secures lines of Basmati and Basmati-like rice and ways of analyzing that rice. RiceTec, owned by Prince Hans-Adam of Liechtenstein, faced international outrage over allegations of biopiracy. Both voluntarily and due to review decisions by the United States Patent Office, RiceTec has lost most of the claims of the patent, including, most importantly, the right to call their rice lines "Basmati." This was a huge victory for India, whose farmers faced enormous economic losses from the patent.

• Best Food International (P) Ltd still been sold as "ZAFARANI RESERVE" BRAND in US/Canada by Dishaka Gourmet Imports [6] [7]
• Evergreen Exports[8]

According to the Canadian Diabetes Association, Basmati rice has a Medium Glycemic Index (GI) of between 56 and 69, thus making it more suitable for diabetics as compared to certain other grains and products made from white flour.

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• Basmati Rice
• FDA import warning
• About patent dispute

Alford, Jeffrey; Naomi Duguid (1998). Seductions of Rice. New York: Artisan. ISBN 1-57965-113-5.