Super Kernel White Basmati Rice
Pakistan's premium long-grain Basmati.
White Basmati
- 5 kg
- 10 kg
- 40 kg
Staples Box supplies importers, distributors and wholesalers with rice, pulses, spices, sauces and onion products. One contact, one contract, one shipment.
We work with importers, distributors and wholesalers in the Gulf, Europe and beyond.
Sourced from Pakistani mills and packers.
Every line packed under your brand.
Several categories in one shipment.
Checked against your written specification.
Origin, phyto, Halal and fumigation.
Current prices, sent the same day.
Basmati, sella, parboiled and fragrant rice
21 products →Lentils, beans, chickpeas and milled grains
29 products →Whole and ground spices, seeds and specialities
40 products →Mayonnaise, sauces, ketchup, chutney, marinades and pastes
60 products →Crispy fried onion, dehydrated flakes and powder
4 products →Prices move with every crop and shipping rate, so we quote on request rather than in print.
Basmati, sella, parboiled and fragrant rice
| Rice type | Grain after cooking | Typical use |
|---|---|---|
| White Basmati | Long, separate, aromatic | Table rice, pulao, retail packs |
| Sella (parboiled) | Firm, never sticky | Biryani, catering, hot holding |
| Golden sella | Firm, golden, extra long | Kabsa, mandi, machboos |
| IRRI-6 and broken | Soft, economical | Institutions, flour, feeding |
| Fragrant and glutinous | Soft to sticky | Asian cooking, desserts |
Pakistan's premium long-grain Basmati.
Classic Punjabi kernel Basmati with a maxi-long grain and pronounced aroma.
Long-grain Punjabi Basmati, clean-milled and double sortexed.
Parboiled (sella) Basmati.
Extra-long-grain parboiled Basmati with exceptional elongation.
Long-grain mazza rice, economical and free-flowing after cooking.
Basmati mazza blend combining Basmati aroma with mazza yield.
Standard long-grain sella Basmati.
Deep golden parboiled Basmati with extra-long grain.
Golden sella mazza Basmati.
White Basmati from the Peshawar valley, known for a slender grain and delicate aroma.
Long-grain white rice of Peshawri origin.
Milled white Basmati, long grain, sortexed.
IRRI-6 long-grain white rice, enriched and sortexed.
Fully broken white rice, double sortexed.
Long-grain parboiled rice with a firm bite and excellent yield.
Thai-origin long-grain parboiled rice, golden and free-flowing.
Fragrant Thai Hom Mali jasmine rice, soft and slightly clinging with a characteristic pandan-like aroma.
Fragrant long-grain rice at an accessible price.
Short-grain glutinous rice that cooks sticky and translucent.
Medium-grain Calrose-type rice, tender and lightly sticky.
Lentils, beans, chickpeas and milled grains
| Chickpea count | Bean size | Typical use |
|---|---|---|
| 7 and 8 | Largest | Premium retail, hotels, hummus |
| 9 | Large | The most traded calibre in the Gulf |
| 10 | Medium | Canning and catering |
| 12 | Smaller | Volume cooking, best yield per tonne |
Small green whole mung, bright and uniform.
Split mung with the green skin left on.
Yellow skinless split mung.
Clean golden yellow lentils, machine-graded and polished for an even cook.
Split yellow field peas with a sweet, mealy texture.
Whole dried green peas, sortexed.
Whole brown masoor with the seed coat intact.
Large-calibre whole masoor, the premium football grade with a fuller, rounder seed.
Skinless red split masoor.
Whole green lentils with a nutty flavour that hold their shape in stews and salads.
Whole black urad with skin.
Split black urad retaining the dark skin.
Skinless split urad, ivory white.
Split desi chickpea, golden and firm.
Split pigeon peas, oiled or plain.
Large white kidney beans (cannellini type), uniform and unbroken after soaking.
Deep red kidney beans with a firm skin.
Cream beans with the characteristic black eye.
Whole dried fava beans for ful medames.
Large split fava, skinless.
Small split fava, skinless.
Kabuli chickpeas, count 7.
Kabuli chickpeas, count 8.
Kabuli chickpeas, count 9.
Kabuli chickpeas, count 10.
Kabuli chickpeas, count 12.
Stone-milled split Bengal gram.
Rolled white oats, steam-stabilised.
Butterfly-type popping maize, high expansion ratio, cleaned and sized for cinema and retail.
Whole and ground spices, seeds and specialities
| What to specify | Why it matters |
|---|---|
| Colour value (turmeric, chilli) | Decides shade in the finished dish |
| Heat level (chilli) | Keeps every lot equally hot |
| Mesh size (powders) | Matches your blending or packing line |
| Purity and admixture | What customs and your QC test against |
Ground turmeric with high curcumin colour value, sieved fine.
Ground red chilli, supplied to an agreed heat and colour grade.
Ground coriander seed, warm and citric.
Ground cumin seed, earthy and pungent, milled to a free-flowing powder.
Ground black pepper, sharp and aromatic, standard mesh.
Ground white pepper, cleaner heat than black, for pale sauces.
Balanced curry blend of turmeric, coriander, cumin, fenugreek and chilli.
Dehydrated onion milled to a fine powder for seasonings and coatings.
Ground cassia bark, sweet and woody.
Whole coriander seed, plump and pale, cleaned and sortexed.
Whole cumin seed, machine cleaned to 99% purity.
Whole black peppercorns, sortexed, sound and dense.
Whole white peppercorns, decorticated and washed.
Whole dried red chilli, stemmed or with stem, by grade.
Whole dried turmeric fingers, bright and hard-bodied.
Whole dried ginger, strongly pungent, for grinding or infusing.
Whole cloves with intact heads, high oil content.
Whole green cardamom pods, closed, graded by size.
Open-mouth green cardamom, an economical grade for grinding.
Large smoky black cardamom pods for rice and meat dishes.
Whole cassia bark quills, thick and richly aromatic.
Rolled cassia tube, uniform length, presentation grade.
Whole dried bay leaves, unbroken and green-grey.
Whole star anise with intact points, high anethole aroma.
Whole fennel seed, sweet and green, cleaned to export grade.
Whole fenugreek seed, hard amber grains with a maple note.
Whole carom seed, sharply thymol-scented, hand cleaned.
Whole nigella seed, matte black, sortexed to 99% purity.
Whole mustard seed, supplied in yellow or brown to order.
Hulled white sesame, uniform and bright, for bakery and tahini.
Whole sun-dried black limes, essential to Gulf stews and rice.
Traditional dried herb leaf used across Arabian Peninsula cookery.
Whole green millet grain, gluten free, for flour and porridge.
Coarsely cracked wheat for porridge, haleem and breakfast cereal.
Jareesh-grade crushed wheat, the base of the Gulf dish of the same name.
Flattened parboiled rice flakes, instant hydrating, for snacks and breakfast.
Pearl sago, uniform bead size, for puddings, drinks and thickening.
Food-grade citric acid, fine crystal, for beverages and preserving.
Food-grade bicarbonate of soda for baking and tenderising.
Double-acting baking powder in a moisture-barrier carton, with consistent lift for cakes, breads and batters.
Mayonnaise, sauces, ketchup, chutney, marinades and pastes
| Pack format | Sizes | Used for |
|---|---|---|
| Inverted squeeze bottle | 12 x 275 ml | Retail mayonnaise, sauces, ketchup |
| Glass bottle | 150 ml and 8 x 2 L | Table sauces, catering |
| Glass jar | 12 x 320 to 330 ml | Pastes, marinades, pizza sauce |
| Pouch | 100 ml to 2 L | Mayonnaise for food service |
| Plastic bottle | 150 ml to 800 ml | Soy sauce, chilli sauce, vinegar |
Everyday mayonnaise in economical pouch packs for food service and repacking.
Full-fat mayonnaise, thick and glossy, in squeeze bottle, pouch and catering pack.
Lighter-bodied mayonnaise built for a longer ambient life in catering volumes.
Reduced-fat mayonnaise with the body of a full-fat dressing.
Zero-sugar mayonnaise formulated for ketogenic and low-carb menus.
Roasted garlic folded through a full-fat mayonnaise base.
Garlic mayonnaise lifted with red chilli.
Cool mint mayonnaise, the classic partner to grilled meat and samosa.
Green jalapeno mayonnaise with a bright, vegetal heat.
South Asian pickling spices stirred into mayonnaise.
Tomato and relish mayonnaise, mildly sweet and tangy.
Smoked barbecue mayonnaise for burgers and loaded fries.
Sriracha-style chilli mayonnaise, garlicky with a clean burn.
Fire-roasted red chilli mayonnaise, smoky rather than sharp.
Habanero mayonnaise with a fruity, high-register heat.
Ghost pepper mayonnaise for the top of the heat range.
Smoked chipotle mayonnaise, deep and earthy.
African bird's eye chilli mayonnaise at a gentle heat.
The standard peri peri mayonnaise, properly hot.
Maximum-heat peri peri mayonnaise for chilli menus.
Aged red chilli hot sauce, thin-bodied and vinegar-forward.
Buttery American-style buffalo wing sauce.
Molasses-dark barbecue sauce with a long smoky finish.
Sweet chilli dipping sauce with visible chilli seed.
Creamy garlic and herb sauce for grills and wraps.
Bright lemon and herb sauce, the mild end of the peri range.
Bird's eye chilli sauce at mild strength.
The core peri peri sauce, hot and citric.
Extra hot peri peri for heat-led menus.
Peri peri base rounded with garlic and herbs.
Peri peri base lifted with lemon and herbs.
Sweet peach against habanero heat.
Ripe mango with habanero.
American-style yellow mustard, smooth and tangy.
Seasoned tomato pizza sauce, thick enough to hold on a base.
Dark soy sauce for Asian cooking, marinades and dipping.
Red chilli sauce for Asian dishes and Western fast food.
Clear synthetic vinegar for cooking, pickling and dressings.
Classic tomato ketchup, thick and bright.
Tomato ketchup with a pepper kick.
Ketchup carrying genuine habanero heat.
The South Asian chilli garlic table sauce, sweet, hot and pungent.
Tamarind and date chutney cut with spice.
Sweet-sour tamarind chutney for chaat and samosa.
Fresh mint and coriander chutney, green and sharp.
Hot green chilli chutney for grills and street food.
Creamy tomato and relish salad dressing.
Rich, creamy French-style dressing for leaf salads.
Honey and mustard dressing, sweet with a mustard bite.
Ready-to-use tikka marinade with a smoky barbecue finish.
Creamy, mild white marinade for boneless chicken skewers.
Deep red tandoori marinade, spiced for clay-oven roasting.
Dark, papaya-tenderised marinade for thin-sliced beef kabab.
Sweet mango and habanero marinade that glazes as it cooks.
Green papaya paste, a natural enzymatic meat tenderiser.
Spiced tomato kabsa base for Gulf rice dishes.
Coarse-ground raw red chilli paste.
Pure ginger paste, ready to cook, no fibre.
Pure garlic paste, smooth and white, kitchen ready.
The standard half-and-half ginger garlic paste of South Asian cooking.
Crispy fried onion, dehydrated flakes and powder
| Fried onion | Dehydrated onion | |
|---|---|---|
| Process | Sliced and fried in oil | Air dried, no oil |
| Texture | Crisp, ready to eat | Dry; rehydrates in water |
| Use | Garnish for biryani, mandi, soups | Ingredient in sauces, seasonings, food industry |
| Grades | Premium (pure) and regular | Flakes and powder |
| Storage | Keep sealed; takes up moisture fast | Keep dry and cool |
Selected onion, fried golden and evenly crisp, with low oil and no broken dust.
Standard fried onion shreds for high-volume kitchens and repackers.
Air-dried white onion flakes that rehydrate in minutes.
Air-dried onion milled to a fine, free-flowing powder.
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