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Basmati is derived from a Hindi word meaning ""fragrant"". Basmati rice contains 2-acetyl-1-pyrroline, an aromatic compound that gives the grain a pandan-like flavour. This compound is present in twelve times the amount in basmati rice than non-basmati grain varieties. It's also found in cheese, fruit and other cereals. During cooking, the level of this compound decreases so soaking the grains for half an hour before cooking helps it cook faster while preserving more of this compound.

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