Indian Basmati Rice: Varieties, Forms & Export Supply

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Product: Indian Basmati Rice
Forms listed: Raw, white sella, golden sella, creamy sella, steam and mixed parboiled, as shown below
Aroma compound: 2-acetyl-1-pyrroline, 0.06 PPM

Pusa 1509 and 1121 comparison

Indian Basmati Rice Overview

Indian basmati rice is presented on this page as distinct in aroma and taste from Chinese and Thai jasmine rice. Basmati contains 2-acetyl-1-pyrroline at 0.06 PPM, which accounts for its characteristic aroma.

Ametheus offers indigenously grown Indian basmati rice, milled and packed on automated processing lines. Varieties, forms and packing already published on this page are set out below.

Indian Basmati Rice Varieties and Forms

Pure 1121

Form	Specification
Pure 1121 Basmati Raw Rice	AGL 8.35 mm
Pure 1121 White Sella Basmati Rice	AGL 8.35 mm, 8.20 mm, 8.10mm, 8.00 mm
Pure 1121 Golden Sella Basmati rice	AGL 8.35 mm, 8.20 mm, 8.10mm, 8.00 mm
Pure 1121 Steam Basmati Rice	AGL 8.35mm, 8.20 mm, 8.10 mm, 8.00 mm

Mixed 1121

Form	Specification
1121 Basmati Rice Parboiled (80% pure +20% mix)	AGL : 8.10mm Max
1121 Basmati Rice Parboiled(70% pure +30% mix)	AGL: 8mm Max
1121 Basmati Rice Parboiled (50% pure +50% mix)	AGL: 7.65mm Max

1509

Form	Specification
1509 Basmati Raw Rice	AGL 8.40 mm
1509 Basmati Steam Rice	AGL 8.40 mm
1509 Basmati Golden Sella Rice	AGL 8.40 mm
1509 Basmati Creamy Sella Rice	AGL 8.40 mm

Pusa

Form	Specification
Pusa Basmati Raw Rice	AGL 7.5 mm
Pusa Creamy Sella Basmati Rice	AGL 7.5 mm
Pusa Golden Sella Basmati Rice	AGL 7.5 mm
Pusa Steam Basmati Rice	AGL 7.5 mm

Main variety groups

The page groups farm-level variants in three broad ways: Pusa Basmati – 1, Pusa 1121 Basmati, and Traditional Basmati. “Pusa” refers to the Pusa Institute in Delhi, a common name for the Indian Agricultural Research Institute (IARI), New Delhi, which developed Pusa Basmati 1 and Pusa 1121 Basmati.

Pusa Basmati – 1

Pusa-1 was developed at the Pusa Institute in the early 1990s through hybridization, to increase production on a limited cultivation area. This variety widened India’s access to export markets in the decade after its development.

Pusa 1121 Basmati

Pusa 1121 was developed by the Pusa Institute in April 2003 and, is not the same in attributes as Pusa Basmati 1. The page describes it as the longest basmati grain before and after cooking, giving 30% more volume than any other basmati variety, with a distinctive aroma and sweet taste. Markets already named for this variant include the Middle East, Australia, Africa, Canada and the USA.

Traditional Basmati

Traditional Basmati is used on this page for older varieties still in production. Two popular varieties named are 370 and HBC 19. The text states that, because of lower yield, these have gradually been replaced by a newer variety, CSR-30, which now accounts for a majority of export, and that CSR-30 has a lower yield than Pusa-1 and Pusa 1121.

Packing and Shipping

Printing on bags: as per client’s art work or private label.

Packs available:

PP/BOPP Bag: 5 Kg, 10 Kg, 50 Kg, With Mouth Stitched
Jute Bags: 5 Kg, 10 Kg, 20 Kg
Tyvek Paper Packs: 5 Kg, 10 Kg, 20 Kg
Poly Pouches: 500gms, 1 Kg, 5 Kg
Pet Jars: 2 Kg, 5 Kg
Festival Pack: 2 Kg

Why Ametheus

Variety lists, AGL figures and packing sizes are those already published on this page.
Pusa 1, Pusa 1121 (April 2003) and Traditional (370, HBC 19, CSR-30) notes are as set out below.

FAQ

Which basmati groups are listed?

Pure and mixed 1121, 1509, Pusa, and the three variety groups Pusa Basmati – 1, Pusa 1121 and Traditional Basmati.

What aroma figure is stated?

2-acetyl-1-pyrroline at 0.06 PPM.

What packing sizes are listed?

PP/BOPP 5/10/50 kg; jute and Tyvek 5/10/20 kg; poly pouches 500 g, 1 kg and 5 kg; pet jars 2 kg and 5 kg; and a 2 kg festival pack, with printing as per the client’s artwork or private label.

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