Three Basmati Rice varieties milled and exported from our own plants: 1121, Super Kernel and D-98. Long grain, natural aroma, and elongation you can measure.
Our Basmati, milled white. Choose a bowl for every form of the variety
Pakistan is known for the finest aromatic Basmati, and three names carry most of that reputation: 1121, Super Kernel and Basmati 385, sold as D-98. What they share is elongation, a natural nutty and floral fragrance, and a grain that stays separate rather than clumping. That is the Basmati Rice buyers ask for by name.
The fragrance is not added and cannot be milled in. It comes from the soil and the climate of the Punjab region, which is what lets the aroma compounds build in the grain. Milling then decides how much of it survives, which is where colour sorting and silky polishing earn their place.
Grain length, admixture and moisture are all defined terms in the Rice standard published by the Codex Alimentarius, which is the reference most import contracts are written against.
The grain nearly doubles in length in the pot and still comes out separate. This is the Basmati behind biryani, kabsa and mandi across the Middle East.
Figures for the first form. Every form has its own table on the variety page.
Growers call it the king of Rice. Extra long kernels, the strongest traditional fragrance in our range, and a cooked grain that stays fluffy and separate.
Figures for the first form. Every form has its own table on the variety page.
An early maturing Basmati from Sindh with long pearl white grain and a quieter, more delicate aroma than Punjab Basmati.
Figures for the first form. Every form has its own table on the variety page.
| Variety | Raw grain length | Character | Usual buyer |
|---|---|---|---|
| 1121 Basmati | 8.30 to 8.35 mm | Highest elongation, moderate to strong aroma | Biryani, kabsa and mandi kitchens, GCC retail |
| Super Kernel Basmati | 7.20 to 7.40 mm | Strongest aroma, fluffy and separate | Premium retail, hotels and catering |
| D-98 (PK-385) | Confirmed per lot | Pearl white, light natural aroma | Households buying Basmati on price |
Indicative figures. Contract specifications state exact minimums and grades per lot, confirmed on the laboratory report.
Three questions settle most Basmati decisions, and none of them is which variety is best.
Rice served as the centre of a platter needs elongation, so 1121 wins. Rice served alongside a curry needs aroma and a fluffy grain, which is Super Kernel. Everyday household Rice is where D-98 and D-98 earns its place.
Basmati spans a wide price band. If the target retail price will not carry 1121, say so at the enquiry and we will quote the variety that fits rather than the one that pays us most.
Rice that sits on a service line or moves slowly through a warehouse does better parboiled. Sella and Golden Sella hold their shape and their colour where white Rice would soften.
Fresh Basmati cooks sticky. Time in controlled storage lets moisture equalise and the grain firm up, so it elongates instead of breaking.
Paddy is held in temperature and humidity controlled silos and aged before milling. Export grade Basmati is aged a minimum of four to six months, and longer for the varieties that reward it. The result is firmer texture, better separation and a stronger aroma in the pot.
Length grading and colour sorting run on every Basmati lot, so what pours out of the bag is what the specification promised.
