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Food Grains
We offer a wide assortment of food grains which are high in nutritional content and healthy. These food grains retain the delicious flavor and do not lose the appetizing color, texture and aroma. They are thoroughly processed to remove all impurities while the nutritional values are purely maintained.
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Basmati Rice
Product No. : 1235
Product Name: basmati rice
English Name:
BotonicalName: product
Plant Part: product
Uses
The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook.They stay firm and separate, not sticky, after cooking. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break during cooking.
Why Green Earth Products?
Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "The Fragrant One" in Hindi, but it can also mean the "Soft Rice." Basmati Rice can only be cultivated in the Indian subcontinent at the Himalayan foothills. India is the largest cultivator and exporter of this rice,Traditional basmati plants are tall and slender, and their stems are prone to breaking in high winds. They have a relatively low yield, but produce high-quality grains and command high prices in both Indian and international markets. SPECIFICATION:- MOISTURE - 14% MAX, FOREIGN MATTER:0.56% MAX, GRAIN LENGTH : 7MM & ABOVE 100% SORTEX CLEAN | |
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Long Basmati Rice
Product No. : E-22
Product Name: Long Basmati Rice
English Name: Grains
BotonicalName:
Plant Part:
Uses
SPECIFICATIONS LONG GRAINED WHITE RICE : Broken Grains : 5% max Moisture : 14.0% max Chalky Grains : 4.0% max Damaged Kernels: 1.0% max Yellow Kernels: 1.0% Max Under milled & Red striped: 1% max Foreign Matter: 1.0% max Average Grain Length: 5.9-6.2 mm Milling Grade: Double Polished - well milled
Why Green Earth Products?
Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "the fragrant one" in Hindi, but it can also mean the "soft rice." India is the largest cultivator and exporter of this rice, followed by Pakistan and Bangladesh with the causes of paddy field farming.. The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a white rice and a brown rice. Brown rice takes longer to cook than white, about 30 minutes as opposed to 20 . Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break during cooking. Traditional basmati plants are tall and slender, and their stems are prone to breaking in high winds. They have a relatively low yield, but produce high-quality grains and command high prices in both Indian and international markets.The length of long-grain rice is four to five times that of its width. There are both white and brown varieties of long-grain rice, which, when cooked, produce light, dry grains that separate easily. One of the more exotic varieties in the long-grain category is the perfumy East Indian basmati rice. | |
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White Rice
Product No. : E-20
Product Name: White Rice
English Name: White Rice
BotonicalName:
Plant Part:
Uses
Specifications: - Broken (2/3rd basis): 25% max Moisture :14% max, Damaged kernels: 1% max, Foreign matter:1% max, Milling degree: reasonably well milled, Glutens kernels:1%max, Unmature kernels:0.5% max, Yellow kernels: 0.7% max paddy 30/kg
Why Green Earth Products?
White rice is the name given to milled rice which has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. The polishing process removes important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (B1). At various times starting in the 19th century many have advocated brown rice or wild rice as a healthier alternative. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals (see whole grain). This is in contrast to the traditional view of brown rice, where it was associated with poverty and famine. The simile "like white on rice" comes from the bright light color of white rice. White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States. | |
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Parboiled Rice
Product No. : E-30
Product Name: Parboiled rice
English Name: Parboiled rice
BotonicalName: SELLA RICE
Plant Part:
Uses
Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky. In North America, parboiled rice is generally partially or fully precooked by the processor.The starches in parboiled rice become gelatinized, making it harder and glassier than other rice.
Why Green Earth Products?
Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, The bran of parboiled rice is somewhat oily, and tends to clog machinery. Most parboiled rice is milled in the same way as white rice. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice. Parboiling is a hydrothermal treatment of paddy. Parboiled rice is "par"-tially "boiled" (i.e. partially cooked rice). In other words parboiling means precooking of rice within the husk. Paddy is first hydrated, then heated to cook the rice and finally dried Sortex Clean, (Long Grain & Short Grain) Specification: Moisture -14%Max, Broken-5% Max., Black Grain - Nil | |
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