What makes Basmati Rice smell so good?

Science has the answer – The export quality Basmati grains contain 0.09 parts per million of the chemical compound 2-acetyl-1-pyrroline, which is about 12 times more than concentrations found in unscented rice varieties and enough to give Basmati its distinctive spicy fragrance. That aroma – along with fine, slender grains and a soft, fluffy texture when grown in Pakistan, India under special climate and fields irrigated by sweet water of Himalayan when cooked – has made Basmati the world’s most sought-after rice, fetching up to 10 times more than common rices on international markets.

“Rice is a good choice for a healthy diet. It is a good source of complex carbohydrates and can help you achieve a reduced fat diet.”
— American Dietetic Association

Rice is a complex carbohydrate, an important part of the human diet, used to fuel the body. Complex carbohydrates are stored in muscles and released as energy when needed. Nutritionists recommend at least half the calories we consume should come from complex carbohydrates.

Rice protein, when compared to that of other grains, is considered one of the highest quality proteins. It has all eight of the essential amino acids, necessary building blocks for strong muscles. Rice is also a good source of other essential nutrients – thiamin, riboflavin, niacin, phosphorus, iron, and potassium. Rice is healthful for what it does not contain as well. It has only a trace of fat, no cholesterol and no sodium. This along with being non-allergenic and gluten free, makes rice especially well suited for persons with special dietary needs.

• Is cholesterol-free.
• Has only a trace of fat.
• Is sodium-free.
• Is a complex carbohydrate.
• Is gluten-free and non-allergenic.
• Is easy to digest.