Talk:Basmati

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Untitled[edit]

Added amount of water needed to cook as well as time, hop ethis is ok, seems like something somone would like to know in genreal. --Mr. Dude †@£К ║ Çøת†яĭβü†ĬŎИ 20:27, 18 January 2006 (UTC)[reply]

"Due to the high amount of starch clinging to the rice grains, basmati rice should always be washed before being cooked."

I'm really not convinced this is true; there's certainly no mention of cleaning basmati on the reference site. I was taught (by word of mouth) that provided you don't stir basmati (easiest if you're using a steamer) you don't need to rinse it.

I'm certain that even if it's the prevailing opinion on rice, it's not the only way of cooking it; so I'm changing it to:

"...it's usually recommended that basmati rice be washed before being cooked."

Confuseddave 21:56, 20 January 2006 (UTC)[reply]

Can we have the devanagari script for Basmati?

Ricetec[edit]

I removed the claim that Ricetek tried to _trademark_ the word Basmati, as I don't think this is true - their trademark was "Texmati" as far as I am aware. It is certainly _very_ difficult to see how they could even attempt to trademark such a generic word. If anyone has a reference feel free to add it back. -- Blorg 14:41, 23 August 2006 (UTC)[reply]

fake rice[edit]

http://www.hinduonnet.com/seta/2002/05/09/stories/2002050900070200.htm

Original Basmati is Dehradun , Terai region from Up rest are copy this is not a true rice

only real ones are the short grained ones


Basmati is the best rice. —Preceding unsigned comment added by 87.194.21.39 (talk) 20:28, 25 October 2008 (UTC)[reply]

Glycemix Index[edit]

The article on glycemic index states that basmati rice has a lower glycemic index than white rice or jasmine rice (meaning its carbohydrates are absorbed more slowly and result in a more consistent blood sugar). Can anyone explain why this is? Something to do with all that extra starch? Would this information be worth including in some way? 72.133.207.86 03:23, 28 December 2006 (UTC)Tom Miller[reply]

You could read on starch, amylose and amylopectin for more details. 76.10.128.192 (talk) 08:53, 1 August 2012 (UTC)[reply]

Grading Program[edit]

this should go in a separate article/stub; it has nothing to do with the rice. Eilu 01:45, 28 April 2007 (UTC)[reply]

I agree. I will delete it for now and someone can create a separate page for it later from one of the old versions. Oom Kosie 17:32, 30 April 2007 (UTC)[reply]

bias toward india[edit]

I think this page is overly bias to india, just an opinion. I would love input. thanks. Dunkerya 06:27, 2 August 2007 (UTC)[reply]

- Please elaborate. nut-meg (talk) 05:24, 18 August 2009 (UTC)[reply]

White Basmati[edit]

Is white basmati rice white because it is enriched or is it still whole grain, but colored white naturally? nut-meg (talk) 05:02, 17 July 2009 (UTC)[reply]

It is processed like other white rice. 76.10.128.192 (talk) 08:54, 1 August 2012 (UTC)[reply]

What conflict?[edit]

"The neutrality of this article is disputed. Please see the discussion on the talk page" Yet looking here I see nothing nor is there even a comment from jan 2009. 174.0.171.197 (talk) 02:16, 4 August 2009 (UTC)[reply]

- It was tagged in January but there was no discussion, and discussion is required. Someone's already put the POV link back, again with no explanation. Reverting. nut-meg (talk) 05:29, 18 August 2009 (UTC)[reply]

Etymology[edit]

Does the word "Basmati" really come form sanskrit, or from semitic languages? —Preceding unsigned comment added by 109.66.10.125 (talk) 22:33, 12 August 2010 (UTC)[reply]

I would like to join this question... The semitic root "bsm" has been used for millennia for fragrance - for example Arabic بشم and Hebrew בשם. This word even appears in the Hebrew bible, attesting to its age. So wouldn't it made more sense that the Arabic traders named this fragrant rice, not the Indo-European speakers of India? 46.121.71.138 (talk) 10:07, 20 March 2016 (UTC)[reply]

An interesting discussion of the same question (without any conclusive answers) can be found here: [1] 46.121.71.138 (talk) 10:10, 20 March 2016 (UTC)[reply]

Culinary uses[edit]

Does anyone else find it strange that there isn't a section on the use of basmati in, you know, actual food? If not for a few references to flavor and a picture of a dish with it, you'd hardly know anyone eats the stuff. Is it unique to any regional cuisines? Any meats, vegetables, or curries it's most often paired with? --BDD (talk) 15:50, 1 November 2010 (UTC)[reply]

Yes I find it strange. The only thing the article mentioned was that it is long grained and smells like padan. How about its differences to other varieties as it relates to EATING THE STUFF! SChalice 01:46, 7 September 2013 (UTC)[reply]

True Basmati is from Dehradun and Terai regiion in UP the Punjab and Pakistan versions are fake or copy...[edit]

TAPOVAN IS a village near Rishikesh in the Dehradun area of Uttaranchal. Its fame comes from the highly prized Basmati rice it produces. The story told about this Dehra Dun Basmati is that when a shopkeeper bought and took it to his home in Punjab and cooked it, the whole village knew about his arrival from the aroma of the Basmati. The European chronicler Jean Baptiste Travernier has written: "All the rice grown in this country possesses a particular quality causing it to be much esteemed. Its grains are half as small as that of common rice, and when it is cooked snow is not whiter than it is, besides which, it smells like musk and all the nobles of India eat no other. When you wish to make an acceptable present to anyone in Persia, you take him a sack of this rice".

Such has been the fame of Basmati rice for centuries. Drs. R.K. Singh, U.S. Singh and G.S. Khush, who have edited the eminently readable book called "Aromatic Rices" (Oxford IBH, New Delhi, 2000 - from where I have taken the above passage), detail the essential characteristics of the Basmati, the Jasmine rice of Thailand and other scented rices of South and Southeast Asia. There are over 2000 cultivars of rice known in the world. A scientist called J.C. Glaszman took the trouble of examining 1688 of these for common characteristics, and found that over 1600 of them fell into six different groups. Aromatic types fell into groups I, V and VI, and the Basmati group into group V.

heres is the link http://www.hinduonnet.com/seta/2002/05/09/stories/2002050900070200.htm —Preceding unsigned comment added by JagannathJ (talk • contribs) 21:58, 28 November 2010 (UTC)[reply]

Pronunciation[edit]

An English pronunciation guide is needed. What syllable is supposed to be stressed? --Theodore Kloba (talk) 00:16, 16 January 2012 (UTC)[reply]

Addition of Pakistani Basmati Information[edit]

I have spent some time to update the article to include information related to Pakistan's role in Basmati production. Pakistan is the second largest producer of Basmati rice and cultivates almost half of India's production. Its varieties are recognized as "Basmati" by western food standard authorities. I understand that the folks who wrote this article initially are from India, but it would have been worth it to leave your bias aside and create a more objective article. --H2d2 (talk) 17:40, 6 November 2012 (UTC)[reply]

Genetically Modified Varieties[edit]

The article mentions the development of of a hybrid called Pusa Basmati-1 (PB1. How is this variety kept away from the original varieties ? Are there any seed banks in India where the original seeds of rice and other plant varieties are stored ?Jonathansammy (talk) 14:44, 20 November 2013 (UTC)[reply]

The scientific classification.........[edit]

needs to be addressed as the example of Apple

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Reverts by Gotitbro[edit]

@Gotitbro: Can you please do me a favour and read the 2nd para of the source[2] and tell me how is this not per source and WP:OR? LearnIndology (talk) 14:35, 10 November 2020 (UTC)[reply]

That source might be fine for other historical material but clearly not the etymology part. OED is the primary source in English for etymologies and word histories, and the lists immediate borrowing in English from Hindi as do most other dictionaries. Basmati as a word did/does not exist in Sanskrit (no Sanskrit dictionary lists it including the most comprehensive, Monier Williams) its a modern compound in Indic languages with the English borrowing being from Hindi. Sorry for OR/source part I was checking the immediate reference listed after the etymology line not beyond that. Gotitbro (talk) 17:10, 10 November 2020 (UTC)[reply]
The source doesn't talk about word rather it talks about roots. Here read it again:

the word basmati has been derived from two Sanskrit roots

LearnIndology (talk) 06:02, 11 November 2020 (UTC)[reply]

Nepal[edit]

@Yeti Dai: The Nepalese government may have recently claimed GI status for Basmati. That does not mean it is native/original to the place, the FAO only lists the India/Pakistan area as its origin and cultivation place. Moreover, the variety grown in Nepal is of a different kind than traditional basmati. WP:NOTNEWS applies here and the additions clearly do not belong in the infobox or lead. Gotitbro (talk) 18:54, 2 March 2021 (UTC)[reply]

The Basmati rice is traditionally cultivated in parts of India, Pakistan and Nepal. Yeti Dai (talk) 13:58, 17 April 2021 (UTC)[reply]
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