Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world's paddy production is parboiled. Packaging sizes: 1kg, 5kg, 10kg, 15kg, 20kg, 50kg, bulk
Thai White Rice is the long grain type. When cooked, it has a firm texture and gives a high volume of cooked rice because of its unique cooking characteristics, Thai White Rice has long gained its popularity and has been the world staple for many decades. It is a controversial food in nutrition circles. Packaging sizes: 1kg, 5kg, 10kg, 15kg, 20kg, 50kg, bulk
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Ready stock herbs : chicory, mint leaves, peppermint leaves, spearmint leaves, rama tulsi, shyama tulsi, vana tulsi, lemon balm leaves, burdock root, dandelion root, nettle leaves, thyme leaves, lemongrass, st john's, wort (hypericum perforatum), rosemary leaves, jasmine flower, rose petals, marigold flower, butterfly pea flower, lavender flower, moringa leaves, blue cornflower petals, safflower petals, parsley leaves, marjoram leaves, stevia leaves.
5% Max. Broken 14% Max. Moisture 2% Max. Foreign Matter 6% Max. Chalky 2% Max. Yellow 2% Max. Spotted or Satined 2% Max. Red Striped 02,5% Max. Mouldy and Burnt 15% Max/KG Paddy (Grains)
Jasmine rice
Jasmine Rice Specification: Foreign Matter: 0.20% Max, Broken & Fragments: 5% Max, Immature grains: 0.10% Max, Damaged Kernel: 0.5% Max, Chalky Grains: 6% Max, Red Stripped Kernel: 0.5% Max, Yellow Kernel: 0.5% Max, Moisture Content: 14.5% Max, Other Grains: 0.20% Max, Paddy Grains: 5 grains/kg, Glutinous Kernel: 0.3% Max, Average whole kernel Length: 6.2-7.0 mm, Milling: Well Milled and double Polished, Origin: Vietnam & Thailand, Inspection: SGS or any other third Party Inspection Company for Weight and Quality as per Buyers requirement.