The most commonly utilized of the three, brown basmati rice (translated as "queen of fragrance") has been grown in the foothills of the Himalayan Mountains for thousands of years. Brown basmati rice is simply basmati rice with the germ and bran layers left intact. In this state most of its nutritional value is maintained, especially the "B" vitamins, as well as a nuttier flavor than polished white basmati rice. Several varieties are grown in the U.S., but the very best basmati rice is only possible to achieve in the soil and climate of Northern India and Pakistan. This is why we import basmati rice directly from the North Indian province of Punjab.