Description
The rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline.Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally, a level that is about 12 times more than non-basmati rice varieties, giving basmati its distinctive spicy fragrance and flavour.
This natural aroma is also found in cheese, fruit and other cereals. It is a flavoring agent approved in the United States and Europe, and is used in bakery products for aroma.
According to the Canadian Diabetes Association, basmati, brown, wild, short and long grain rice has a “medium” glycemic index (between 56 and 69)
