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The surprising history of Basmati rice: Why it became an icon of Indian culture
Basmati rice is a long-grain, fragrant rice that originated in India and was traditionally cultivated in the border regions of the Indian subcontinent.
The name Basmati rice comes from the Hindi word "bāsmatī", which literally means "fragrant". This rice variety has been cultivated in India for centuries and was first mentioned in 1766 in the epic poem Heer Ranjha by Punjabi poet Waris Shah. According to the Agricultural and Processed Food Products Export Development Authority (APEDA) of India, the average length of rice grains after cooking must reach 6.61 mm and the width must not exceed 2 mm to be called Basmati rice.
India accounts for more than 70% of the world's Basmati rice production.
In India, Basmati rice is mainly produced in Uttarakhand, Bihar, Punjab, Haryana, Himachal Pradesh, Delhi, West Uttar Pradesh, Odisha and Jammu and Kashmir. Kashmir, etc. According to the 2011-2012 crop year report, India's total Basmati rice production reached 5 million tonnes, while India's Basmati rice exports reached 4.4 million tonnes during April 2018 to March 2019. The main markets include Saudi Arabia, Iran and the United Arab Emirates.
According to data from 2015–2016, India exported basmati rice worth $3.4 billion. By 2021, total annual exports have exceeded US$4 billion.
Similar to India, Pakistan also has its own unique cultivation area for Basmati rice, mainly located in the Kalar Basin between the Ravi River and the Chenab River. According to the Food and Agriculture Organization, Pakistan exported 890,000 tonnes of basmati rice in 2020, worth $790 million. The European market accounts for 40% of Pakistan's Basmati rice exports.Most of Pakistan's Basmati rice is grown in Punjab province, with total production in 2010 at 2.47 million tonnes.
Basmati rice is also widely praised for its smell and taste, with its distinctive aroma coming from a component called 2-acetyl-1-pyrrolidine. The content of this compound in Basmati rice is about 0.09 ppm, which is about 12 times higher than other varieties of rice, giving Basmati its special aroma and flavor. The content of this ingredient decreases during the cooking process, so soaking for 30 minutes can shorten the cooking time by about 20% and retain more aroma.
According to the Canadian Diabetes Association, Basmati rice has a moderate glycemic index and is relatively friendly to diabetics.
There is more than one variety of Basmati rice. Traditional Indian varieties include Basmati 370, Basmati 385 and Ranbirsinghpura, while Pakistani varieties include PK 385 and Super Kernel. Scientists have developed hybrid varieties that rival traditional basmati rice and can produce up to twice the yield of traditional varieties.
Another striking fact is the issue of certification of Basmati rice. In 2016, APEDA registered Basmati rice as a geographical indication (GI) product, but it is still mixed with other long-grain rice and passed off as Basmati rice in the market, sometimes up to half the ratio. Such fraud not only affects consumers, but also threatens the sacred reputation of Basmati rice.
In 1997, the US company RiceTec obtained a patent for Basmati rice, which sparked international controversy.
Since then, the Indian government has launched a series of legal actions to protect Basmati rice, and RiceTec has ultimately lost most of its patent rights, including the right to use the name "Basmati". This legal battle is not only a struggle for commercial interests, but also a defense of cultural identity.
As the world becomes more aware of Basmati rice, it becomes more of a cultural symbol than just a food. It carries the history, flavor and tradition of India and has become a very important part of Indian cuisine. The journey of Basmati rice is not only an exploration of rice, but also an understanding and respect for the profound culture behind it. Have you ever thought about how this grain of rice symbolizes the cultural identity and pride of an entire nation?
