Basmati Superfine rice has been reported in India since the early days of the 19th Century, though it may have been named differently. 'Bas' in Hindi means "aroma" and 'Mati' mean "full of" hence the word Basmati i.e. full of aroma. Basmati superfine rice is grown only in Northern India and in parts of Pakistan adjoining India.
One can easily call it the Champagne of India.
Our Basmati Superfine variety is different from other rice mainly due to the aroma and elongation of more than twice to its original length post cooking, thereby making it a delicacy. It gives a distinct aroma, slender grain and fluffy texture when cooked. The fragrant rice intermingling with piquant notes of spices instantly whets the appetite.
In terms of physio-chemical characteristics, good basmati has an intermediate percentage of amylase (PA) content (a measure of starchiness) i.e. 20-25 percent (22 per cent is considered ideal); it also has an intermediate (4-6) to high (7-9) alkaline spreading value (ASV), which is a measure of the intermediate to high gelatinization temperature (when the shape and volume of the cooked rice get firmed).