Tibar basmati rice refers to a specific grade of basmati rice. Unlike the standard long-grain basmati you’re used to enjoying, tibar basmati consists of broken grains. This grading system reflects the size and quality of the grain after milling. Tibar generally contains grains that are about three-fourths the size of full grains, which can influence both the texture and aroma during cooking, leading to the experience you described with mushiness and reduced fragrance.
From a Siddha-Ayurvedic perspective, different types of rice can impact your doshas and digestive strength (agni) in unique ways. Basmati is traditionally seen as tridoshic, meaning it’s generally balancing for vata, pitta, and kapha doshas. The change in grain texture and integrity in tibar might affect its digestibility and impact on your agni.
Considering your mentioned gut issues, sticking to whole long-grain basmati might be preferable for better digestion and balanced dosha influence. Whole grains typically move more harmoniously through the digestive tract, supporting optimal absorption and less discomfort. When cooking rice, you might also enhance digestibility by adding a bit of cumin or ginger and ensuring the rice is adequately rinsed before cooking.
Listen to your body’s responses; if you notice discomfort after eating tibar, returning to the basmati you’re familiar with could be wise. If persistent digestive issues continue, it could be helpful to consult an Ayurvedic practitioner who can assess your specific dosha imbalances and recommend dietary adjustments to maintain digestive harmony.
