Basmati
Basmati is a group of long grain aromatic rice varieties grown in the Indo Gangetic plain of northern India and eastern Pakistan, where the soil, the water and the cool nights before harvest produce a kernel that elongates sharply on cooking and carries a distinctive aroma. The aroma comes from a naturally occurring compound in the grain rather than from any treatment. Basmati is aged after milling to firm the grain and deepen the aroma, and it is sold raw, parboiled or steamed, whole or broken, for household cooking, food service and rice based ready meals.
Listed basmati markets
Each line is a grade at a delivery point. Open one for its full specification and terms.
Grades
Basmati is graded on kernel biometrics, on milling degree and defect counts, and on the aroma and cooking behaviour that define the type.
Kernel biometrics
7 grades
| Grade | Definition |
|---|---|
| Average kernel lengthMillimetres, before cooking | Measured on a counted sample of whole milled kernels. The single most contracted figure. |
| Average kernel breadthMillimetres | Measured on the same sample. |
| Length to breadth ratioDimensionless | Calculated from the two figures above. Separates true long grain from ordinary long grain. |
| Cooked kernel lengthMillimetres, after a standard cook | Measured on the same sample after cooking under a stated method. |
| Elongation ratioCooked length divided by raw length | The behaviour that buyers pay for. It is measured, not asserted. |
| VarietyNamed variety or an approved blend, declared | Pusa, Traditional, 1121, 1509, Super Kernel and others each behave differently. Named on the contract. |
| DNA verificationReport against a reference variety panel | Contracted where varietal purity carries a premium or a geographical indication is claimed. |
Milling and physical defects
11 grades
| Grade | Definition |
|---|---|
| FormRaw, parboiled, steamed or brown, declared | Determines colour, cooking time and shelf life. Named before any other term. |
| Degree of millingWell milled, reasonably well milled or undermilled, against a sealed sample | Assessed visually and by surface lipid staining. |
| Broken kernelsMaximum percentage by mass | Kernels shorter than a stated fraction of average length, separated on a grading cylinder and weighed. |
| Small brokens and chipsMaximum percentage by mass | Separated on a stated sieve aperture. |
| Damaged and discoloured kernelsMaximum percentage by mass | Heat damaged, insect bored, sprouted or blackened kernels, separated and weighed. |
| Chalky kernelsMaximum percentage by mass | Kernels with an opaque area exceeding a stated fraction of the grain. |
| Red and red streaked kernelsMaximum percentage by mass | Separated by inspection under standard lighting. |
| Paddy and husked grainsMaximum count per stated sample mass | Counted after inspection. |
| Foreign and extraneous matterMaximum percentage by mass | Stones, soil, chaff, straw, seeds of other species and any non rice material. |
| Admixture of other varietiesMaximum percentage by mass | Non basmati long grain rice present in the lot, determined by biometrics or by DNA. |
| Milling yieldPercentage of head rice from paddy | Determined by ISO 6646 where paddy is contracted rather than milled rice. |
Aroma, ageing and cooking behaviour
6 grades
| Grade | Definition |
|---|---|
| 2-acetyl-1-pyrrolineParts per billion, by gas chromatography mass spectrometry | The compound responsible for basmati aroma. The objective replacement for a smell test. |
| AgeMonths since milling, declared, with the crop year stated | Aged rice cooks drier and separates better. It is a contract term, not a claim. |
| Amylose contentPercentage by mass, dry basis | Determined by the iodine colorimetric method. Governs how firm and separate the cooked grain is. |
| Gelatinisation temperatureAlkali spreading value on a stated scale, or by differential scanning calorimetry | Governs cooking time. |
| Water uptakeMillilitres per gram at a stated cook | Measured on a counted sample. |
| Solids in cooking waterPercentage by mass | Measures how much starch is lost to the pot. |
Analytical requirements
9 grades
| Grade | Definition |
|---|---|
| MoistureMaximum percentage by mass | Determined by ISO 712. The controlling figure for storage life and shipping mass. |
| Total ashMaximum percentage by mass | Determined by incineration at a stated temperature. |
| Crude fatPercentage by mass, dry basis | Determined by solvent extraction. |
| Crude fibrePercentage by mass, dry basis | Determined by acid and alkali digestion. |
| MycotoxinsMicrograms per kilogram | Aflatoxins and ochratoxin A, tested against destination market limits. |
| Heavy metalsMilligrams per kilogram | Cadmium, lead and arsenic, tested against destination market limits. |
| Pesticide residuesMilligrams per kilogram | Tested against destination market maximum residue limits. |
| Microbiological limitsColony forming units per gram, and absence of Salmonella in a stated mass | Contracted to destination market limits. |
| GlutenMilligrams per kilogram, by ELISA | Tested where the lot is sold as gluten free, because cross contact happens in shared handling, not in the crop. |
Production and certification claims
6 grades
| Grade | Definition |
|---|---|
| OrganicCertificate under the destination market scheme | EU, NOP, JAS or an equivalence arrangement. Named on the contract with the certifier and certificate number. |
| Non GMODeclaration, with PCR testing where required | Tested where the destination market or the buyer requires evidence rather than declaration. |
| Fairtrade or equivalentCertificate and transaction certificate | Named scheme, with the transaction certificate issued for the specific lot. |
| Identity preservedDocumented chain of custody | Segregation from field to container, evidenced at every transfer. |
| Kosher and HalalCertificate from the named authority | Certificate travels with the lot. |
| TreatmentDeclared | Fumigant, heat treatment or steam pasteurisation, with the agent and the schedule declared, because destination markets differ on what they permit. |
Grades outside this list trade on request. Send us the contract specification you work to and we will price against it.
Locations
| Country | Region | We trade it as |
|---|---|---|
| India | South Asia | Origin |
| Pakistan | South Asia | Origin |
| Iran | Middle East | Destination |
| Iraq | Middle East | Destination |
| Saudi Arabia | Middle East | Destination |
| United Arab Emirates | Middle East | Origin and destination |
| Kuwait | Middle East | Destination |
| Qatar | Middle East | Destination |
| Oman | Middle East | Origin and destination |
| Bahrain | Middle East | Destination |
| Yemen | Middle East | Destination |
| Jordan | Middle East | Destination |
| Turkiye | Middle East | Destination |
| Israel | Middle East | Destination |
| United Kingdom | Europe | Destination |
| Netherlands | Europe | Origin and destination |
| Germany | Europe | Destination |
| France | Europe | Destination |
| Belgium | Europe | Destination |
| Italy | Europe | Destination |
| Spain | Europe | Destination |
| United States | North America | Destination |
| Canada | North America | Destination |
| Australia | Oceania | Destination |
| New Zealand | Oceania | Destination |
| Singapore | Southeast Asia | Origin and destination |
| Malaysia | Southeast Asia | Destination |
| Japan | East Asia | Destination |
| South Korea | East Asia | Destination |
| Nepal | South Asia | Destination |
| Sri Lanka | South Asia | Destination |
| Bangladesh | South Asia | Destination |
| Kenya | Africa | Destination |
| Somalia | Africa | Destination |
| South Africa | Africa | Destination |
| Nigeria | Africa | Destination |
| Egypt | Africa | Destination |
| Mauritius | Africa | Destination |
Origins and destinations outside this list trade on request. We are not limited to the locations shown here.
Timing
Harvest is when the crop is taken at origin. Arrival is when a shipment from that origin typically lands in a consuming market. The gap between them is processing, grading and the voyage.
HarvestArrival
| Origin | J | F | M | A | M | J | J | A | S | O | N | D | Window |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| India | Arrival | Arrival | Arrival | Harvest | Harvest | Harvest and arrival | Harvest Oct to Dec, arrival Dec to MarPunjab, Haryana, Uttarakhand, western Uttar Pradesh and Jammu. New crop mills from November. Aged rice ships year round from stock. | ||||||
| Pakistan | Arrival | Arrival | Arrival | Harvest | Harvest | Harvest and arrival | Harvest Oct to Dec, arrival Dec to MarPunjab province, chiefly the Kalar tract. Same window as the Indian crop. |
Windows outside this pattern trade on request, including carry, forward positions and stock already sitting in a destination warehouse.
Customs, packing and contract terms
Indicative terms for basmati. Tariff classification is the importer’s responsibility and limits change, so confirm both against the destination customs authority and the current regulation before you fix a contract.
- HS heading1006.30 Rice, semi-milled or wholly milled
1006.20 Rice, husked (brown) - PackingPP woven or jute bags of 25 kg to 50 kg, 1 t big bags, or bulk in a container liner. Moisture at load is the operative clause on every grain and seed contract.
- Container loading20ft: 21 t to 26 t bagged or bulk lined. 40ft is volume limited around 26 t. Bulk vessel parcels price against the same specification with an independent superintendent at load.
- Contract and arbitrationGAFTA contracts, GAFTA 119 for containerised and the GAFTA 100 series for bulk, with GAFTA Arbitration Rules No. 125 in London and sampling and analysis under GAFTA 124.
- Destination limitsEU pesticide MRLs under Regulation 396/2005, mycotoxin limits under Regulation 2023/915, phytosanitary certification under Regulation 2016/2031 and GMO controls where the crop has genetically modified varieties. US FDA FSMA and, where applicable, USDA AMS grading.
Common questions
What grades of basmati does SIP Global trade?
We quote 39 published grades of basmati, including Average kernel length - Millimetres, before cooking, Average kernel breadth - Millimetres, Length to breadth ratio - Dimensionless, Cooked kernel length - Millimetres, after a standard cook, Elongation ratio - Cooked length divided by raw length and Variety - Named variety or an approved blend, declared. Every grade is tied to a delivery point and a settlement route. Grades outside the published list are priced on request.
How is basmati graded?
Basmati is graded on kernel biometrics, on milling degree and defect counts, and on the aroma and cooking behaviour that define the type. Grading runs on 5 systems: Kernel biometrics, Milling and physical defects, Aroma, ageing and cooking behaviour, Analytical requirements and Production and certification claims.
Where does SIP Global trade basmati?
We trade basmati in India, Pakistan, Iran, Iraq, Saudi Arabia, United Arab Emirates, Kuwait and Qatar and 30 further markets. Origins and destinations outside this list trade on request. We are not limited to the locations shown.
When is basmati harvested and when does it arrive?
Typical windows are India: harvest oct to dec, arrival dec to mar; Pakistan: harvest oct to dec, arrival dec to mar. Harvest is when the lot is taken at origin, arrival is when a shipment from that origin lands in a consuming market. Windows outside this pattern, including carry, trade on request.
What is the HS code for basmati?
Basmati is normally classified under HS 1006.30 (rice, semi-milled or wholly milled) and HS 1006.20 (rice, husked (brown)). The heading follows the form the goods are in at the border, and national tariffs extend it beyond six digits, so confirm the full line with the destination customs authority before you fix a contract.
How do I get a price for basmati?
Send the grade, the origin and the delivery window to the SIP Global desk. That is enough for a trader to come back with a level and a settlement route. 2 listed basmati markets are published on this page, each with its full specification and terms. We take both sides, physical and financial, prompt to long dated.
Standards and data sources
The grading language on this sheet follows published standards. Trade volumes and tariff lines are public record. Verify anything here against the source.
- ISOInternational Organization for Standardization
- Codex AlimentariusFAO and WHO food standards
- UN ComtradeOfficial international trade statistics by HS code
- ITC Trade MapBilateral trade flows and tariff data
- FAOSTATFAO production and trade series for agricultural commodities
Price this with our desk
Grade, origin and window if you have them. If what you are carrying does not fit the sheet above, describe it in your own words and a trader will take it from there.