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The image may show a bowl of cooked Ambemohar rice or a pile of uncooked rice grains. Ambemohar rice is known for its distinctive aroma, reminiscent of mango blossoms (Ambemohar translates to "fragrance of mango blossoms").
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The image may show a bowl of cooked white rice or a pile of uncooked rice grains. White rice is the most processed form of rice, where the husk, bran, and germ are removed, resulting in a polished appearance.
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The grains of bamboo rice are short and plump, with a greenish hue. The image may show a bowl of cooked bamboo rice or a pile of uncooked rice grains. Bamboo rice is known for its distinct flavor and aroma, often described as nutty and earthy. It has a slightly chewy texture and a natural green color that comes from absorbing the chlorophyll from the bamboo plant.
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Ambemohar

About Ambemohar

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Category: Rice Tags: algeria import and export, indian grains
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  • Description
Description

Description

Ambemohar is a fragrant and prized rice variety that originates from the state of Maharashtra in India. The name “Ambemohar” translates to “fragrance of mango blossoms” in Marathi, reflecting its unique aroma. The grains of Ambemohar rice are short and translucent, with a slightly pale color. When cooked, Ambemohar rice has a fluffy and soft texture, with each grain remaining separate. It is known for its delicate and subtle flavor, with a hint of sweetness. Ambemohar rice is commonly used in Maharashtrian cuisine, particularly for preparing traditional dishes like bhaat (rice), pulav, and kheer (rice pudding). It is highly regarded for its aroma, taste, and ability to enhance the overall dining experience. Ambemohar rice is a prized choice for special occasions and festive meals, celebrating the culinary heritage of Maharashtra.

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