There are hundreds of different types of paddy farmed throughout India, each with unique characteristics and environmental suitability. India is home to a huge diversity of paddy varieties.
Basmati rice, renowned for its long grains and delicate aroma, is formed mainly in India's northern regions. Due to its distinct scent and flavour, it is commonly used in biryanis and pulaos.
Bamboo rice is a rare kind made from the seeds of bamboo flowers. It is high in protein and has a distinct flavour and texture, making it popular in traditional tribal cuisine and special dishes.
While more popular in Thailand, jasmine rice is also farmed in India. Its sweet scent and delicate texture make it popular in meals that require a light, fluffy grain.
Bashmoti rice, sometimes mistaken for Basmati, is another fragrant variety recognised for its unique flavour. Similar to Basmati, it is utilised in a number of culinary applications.
Black rice, often known as forbidden rice, is renowned for its great nutritional content and unique black colour. It is high in antioxidants and commonly used in sweets and ethnic cuisines.