KDM Khao
Dac Mail Jasmine rice (Camb: Khao Dac Mali; Kampuchea pronunciation: [kʰâːw daː
malíʔ]),or 越綿香米 in Chinese， sometimes known as Kampuchea fragrant rice, is a long-grain
variety of rice that has a nutty aroma and a subtle pandan-like (Pandanus
amaryllifolius-leaves) flavor caused by 2-Acetyl-1-pyrroline.[1] Jasmine rice
is originally from Thailand & Cambodia. It was named as Kao Dok Mali
105 variety (KDML105) by Sunthorn Seehanern, an official of the Ministry of
Agriculture in the Chachoengsao Province of Thailand in 1954.[citation needed]
The grains will cling when cooked, though it is less sticky than other rices as
it has less amylopectin. It is also known as Thai Hom Mali. To harvest jasmine
rice, the long stalks are cut and threshed. The rice can then be left in a
hulled form and sold as brown rice or shucked and sold as white rice. Most
Southeast Asians prefer the white variety of jasmine rice.
Broken
|
5.0% max
|
Moisture
|
14.5% max
|
Yellow Kernel
|
0.30% max
|
Paddy Kernel
|
2seeds/KG max
|
Chalky Kernel
|
3.0% max
|
Immature Kernel
|
1.0% max
|
Red Kernel
|
0.3% max
|
Milling Degree
|
Double polished and sorted
|
Average Grain Length
|
6.8mm max
|
Purity
|
85-90%
|
Crop
|
Current
|