Basmati Rice

In India, Basmati has been traditionally grown and produced in the entire States of Punjab, Haryana, Delhi, Himachal Pradesh, Uttarakhand, and parts of western Uttar Pradesh and Jammu & Kashmir. Indian farmers are known to have been growing scented rice varieties for several centuries. Scented rice varieties in ancient literature were known by various names. In fact, the name Basmati is so old that the origin of assigning the same to this famed rice is lost in antiquity. There is recorded evidence that the unique characteristics of Basmati rice such as exceptionally long and slender grain and an exquisite aroma are attributable to the agro-climatic conditions prevailing in the specified region as aforesaid. Basmati rice varieties require prolonged sunshine, high humidity, cool weather during grain filling, sufficient water supply and normal soil. These conditions are available only in the aforesaid geographical region of the Indo-Gangetic plain with a relatively cooler climate with day temperature ranging between 25 to 32 degrees Celsius and night temperature ranging between 20 to 22 degrees Celsius during grain filling for maximum retention of aroma in the grains. Consequently, only one crop of Basmati can be grown in a year during the Kharif season. Basmati rice has been grown in this region for centuries and is known to possess its unique characteristics owing to the agro-climatic conditions of the said region as well as the method of harvesting and processing employed by the farmers.