Thai jasmine rice is primarily originated from Thailand. It is also known as fragrant rice or Homali Rice bec ause of it's pleasing aroma and has excellent cooking result. Also it is famous for its unique appearance, texture and aroma. Thai Hom Mali Rice is pure white, springy and so soft to the taste at the same time.Generally this type of rice also has various broken percentage to cater different markets.

Rice has always been an important cash crop of Thailand. It is a staple food for Thai people and most Thai farmers grow rice to earn their living. Each year, rice farming has produced enough crops for exporting. In addition, Thailand is the world's top rice exporter and is the only producer and exporter of THAI HOM MALI RICE. In the year 2007, THAI HOM MALI RICE accounted for 40.22% of the total value of rice exports in Thailand. THAI HOM MALI RICE has been widely accepted for its high and unique quality, which has met the demand of consumers leading to an expantion to several new markets. As a result, Thailand has always been a leading rice exporter.

Thai Black Rice could be either medium or long grain. precooked black rice has white kenerels inside the black bran.

once cooked, the rice become deep dark purple with a nutty flavor and whole grain texture.

It is the name given to milled rice that 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. We are holding various broken percentage of White rice to satisfy various global markets.

Thai White Rice means rice that is obtained by removing bran from Cargo non-glutinous rice.

We supply a range of toor whole lemon, which is sourced from the highly reliable vendors. These are widely appreciated among our clients for purity and high nutritional value. Further, we also offer these at competitive prices and in customized packing options.

Parboiled rice is subjected to a steaming or parboiling process while still a brown rice. This causes nutrients from the outer husk to move into the grain itself. The grains become less brittle, and the color of the milled grain changes from white to yellow. The rice is then dried, and can then be milled as usual or used as brown rice. Milled parboiled rice is nutritionally superior to standard milled rice. Parboiled rice has an additional benefit in that it does not stick to the pan during cooking.