Rice & Wheat Varieties
| Variety | Type | Description | Grain Type/Texture | Common Uses | Country of Origin |
|---|---|---|---|---|---|
| Basmati Rice (1121) | Long-grain Rice | Premium aromatic rice famous for its extra-long grains, fluffy texture, and distinct aroma. | Long-grain, slender, fluffy | Biryani, pilafs, Indian and Middle Eastern dishes | India, Pakistan |
| Non-Basmati Rice (IR-64) | Medium-grain Rice | Popular non-aromatic rice variety with good yield and balanced cooking quality. | Medium-grain, slightly sticky | Everyday meals, steamed rice, South Asian cuisines | India, Bangladesh |
| Parboiled Rice | Processed Rice | Rice that has been partially boiled in the husk to improve nutrition and shelf life. | Medium to long-grain, firm and less sticky | Ready-to-eat meals, dishes requiring firm grains | India, Southeast Asia |
| Wheat (Sharbati) | Soft Wheat | Premium soft wheat known for its sweet aroma and superior baking quality. | Medium-sized grains, soft texture | Bread, chapati, baked goods | India |
| Durum Wheat (Semolina) | Hard Wheat | Hard wheat used to produce semolina flour, coarse and granular in texture. | Hard wheat, coarse flour | Pasta, couscous, bakery products | India, Mediterranean |
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