Rice flour, known as arisi maavu in Tamil or chawal ka atta in Hindi, originated in ancient Asia, particularly India and China, where rice (Oryza sativa) was first cultivated around 6500 BC in the Ganges valley. It's a finely milled powder from white or brown rice grains, prized for its gluten-free nature, neutral flavor, and versatility in traditional dishes like dosa, idli, and rice noodles across South Asian cuisines.
Direct procurement from partner farms with full traceability.
Pods are de-stemmed and sortex-cleaned before processing.
Milling at sub-35°C to lock in 95%+ volatile oil content.
Triple-layer barrier vacuum packing for 24-month shelf life.
Ideal as a natural coloring agent for ready-to-eat meals, soups, and specialized sauces without excessive heat.
The global benchmark for authentic Tandoori marinades and luxury curries requiring a deep crimson finish.
Grade Comparison (SpiceExcel vs. Standard)
| Attribute | Kashmiri (SpiceExcel) | Standard Grade |
|---|---|---|
| Color Pigment (ASTA) | 120 - 150 (Deep Red) | 40 - 70 (Pale Red) |
| Oil Retention | 95% (Cryo-Ground) | 40% (Traditional Milling) |
| Microbial Purity | ETP / Steam Treated | Non-Treated |
For Global Wholesale Orders (MOQ: 500kg)