Basmati
Basmati
Basmati (/bɑːsˈmɑːti/; from Hindi: बासमती, Urdu: باسمتی) is a variety of long, slender-grained aromatic rice which is traditionally grown in India and Pakistan.
Etymology
The name "basmati" comes from the Sanskrit word "vasmati" which means "fragrant" or "aromatic". Long-grained, extremely aromatic, with a light nutty flavor, basmati is grown in the north of India and Pakistan, areas with unique soils and climate.
Varieties
There are two types of Basmati available: White Basmati and Brown Basmati. White Basmati is the traditionally grown basmati that is aged for a year before it reaches the store. Aging the rice ensures that it cooks up into separate, fluffy grains that are less sticky than most other types of rice. Brown Basmati has a medium to high glycemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy.
Cultivation
Basmati rice is grown in the Himalayas and Punjab region of India and Pakistan. The unique climate of this region, with its hot rainy summers and cool dry winters, is perfect for growing basmati. The rice is harvested by hand, dried naturally, and then processed for sale.
Usage
Basmati is often used in Indian cuisine, Pakistani cuisine, and Persian cuisine. It is the main ingredient in Biryani, Pilaf, and Rice Pudding. It is also often served plain as a side dish.
Health Benefits
Basmati rice is low in fat and high in fiber, making it a healthy choice for those watching their diet. It also has a low glycemic index, which is beneficial for those with diabetes.
External links
- Medical encyclopedia article on Basmati
- Wikipedia's article - Basmati
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski