Jasmine rice is grown primarily in Thailand, Cambodia, Laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice, as it has less amylopectin. It is about three times stickier than American long-grain rice. To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran, producing white rice.
|Specification of Cambodia Jasmine Rice - Cammalis-1|
|Purity of Rice||90% Max|
|Brokens on (3/4 th basis)
||7.00 to 7.20 MM|
|Chalky Kernels||3% max|
|Yellow Kernels||0.5% max|
|Red & Red Streaked Kernels||0.5% max|
|White Glutinous Rice||0.25% max|
|Damaged & Discoloured Kernels||0.50% max|
|Foreign Matters||0.1% max|
|Under develop,immature Kernels||0.1% max|
|Paddy Grains||1 grain /KG|
|Crop Year||Nov 16|
ALL RICE TO BE SOUND, LOYAL AND MERCHANTABLE QUALITY SUITABLE FOR DIRECT HUMAN CONSUMPTION, WITHOUT ALIEN TASTE/ODOUR, FREE FROM ALIVE WEEVILS, AND FREE OF THEIR LARVAE AT THE TIME OF LOADING. RICE TO BE FIT FOR IMMEDIATE HUMAN CONSUMPTION, AND TO BE FREE FROM CHEMICAL AND ALL OTHER SUBSTANCES NOXIOUS TO HEALTH. RESIDUES OF PESTICIDES NOT TO EXCEED THE INTERNATIONAL STANDARD, ORGANIC ADMIXTURES MAX. 0.05 %, MINERAL IMPURITIES MAX. 0.05 %, HEAVY METAL CONTENTS NOT TO EXCEED THE INTERNATIONAL STANDARDS.