Basmati is not equal to Basmati

If we have already written up some planters, then maybe even about something, what goes into it :)
For us there is actually (for now) only 2 types of basmati rice, which we really and long taste: Once the Scheherazade and then just this one. Both are grown in the foothills of the Himalayas and both taste fantastic.

To come talk to Tilda, at issue here yes; he has the flowery and nutty flavor addressed and is ideal for all Indian dishes, whether such rather very sharp from the south or moderate from the north. He should not be cooked sticky or is he fits wonderfully into a variety of Southeast Asian dishes such as from southern China, Vietnam and Thailand.

But also in the European and German cuisine it is best to use. Boil it for example just with a little salt, then lift butter and fresh lemon juice and serve under him to his home fish, or they mix it in the summer with a little salted yoghurt and cucumber. Just awesome.

+ Excellent and consistent quality
+ Very very clean (now we no longer wash it)
+ Goes on wonderfully and still remains "al dente"
+ Delicious taste and tempting aroma
+ Also easy for themselves to enjoy well

an exclusive rice not only for exclusive rice lovers!