date:Nov 18, 2015
ioned in Yajur Veda and more than 200,000 varieties of rice are available in India today. Different rice varieties may have different morphological features, cooking, eating, and product-making characteristics. Rice varieties may be broadly classified based on their size, shape, waxy or non-waxy (based on the nature of starch), aromatic (e.g. Basmati, Jeerakasambha) or non-aromatic (Ponni; Sonamasuri), red or black rice (based on colour) and so on.
Rice is often considered the main culprit in a