We select this unique, fragrant and delicate Basmati grain from over 10,000 independent farmers whom we know by name. Using methods handed down through generations they hand-tend their crop in the Himalayan foothills, the only place on earth where Pure Basmati can be grown.

Basmati is known as "the Prince of rice", and means "the fragrant one" due to its fragrant aroma. The unique aroma and nutty taste of Basmati has been described as 'sunbaked wood and flowers'. It is reliant on specific climatic conditions in the lead-up to harvest time when the cool misty nights give way to warm Autumn days. The long, pure, slender grains have a delicious taste and delicate texture. Like fine wine, Basmati flavour matures with age.

Traditional Pure Basmati (Taraori) is the original Basmati plant. It is labour-intensive to grow, low yielding and harvested only once a year, unlike other varieties that have multiple harvest.

From June to November the farmers cultivate their Basmati crop through its 155-day crop cycle. The work starts with the preparation, seed-broadcasting, the removal of saplings and their transplanting, followed by weeding, harvesting and threashing all is done by hand.

After harvesting, the high quality paddy crop is then taken to the local agricultural market ("the mandi") nearby to be sold at auction to the highest bidder. The Tilda buyers must out-bid the competition for the best Basmati.

The rice then arrives at the Tilda Mill. Here every grain is meticulously cleaned and milled with broken and discoloured grains removed immediately to guarantee only the finest rice reaches you.

Broken grains cause stickiness so our careful and vigilant milling guarantees only fluffy and separate rice gains on cooking.