Why does Indian flour have a smell?

What's the scent in this?

Many people also eat various flours in their daily lives, and when going to some restaurants, they will also try some flours from other countries during the meal.

For example, many netizens will find that when eating Indian flour, the aroma it contains looks different from other noodles when eaten.

Eating various kinds of flour also makes many netizens feel curious about why Indian flour has a fragrance when eating it, and it seems to be completely different from other flours they eat in daily life.

Different.

For example, many netizens will find that the fragrant rice in India is one of the most expensive in the world.

Moreover, its cultivation history is relatively long, and it also looks different from some rice grains in other countries.

The taste is completely different. It is thin and elongated in shape and very transparent in appearance. It also has a very rich nutty aroma.

So there is an aroma like this when they make some flour. Phenomenons like this also make many netizens feel particularly curious.

Why do some of their products or rice in this area have a scent?

How are some of the reasons for such a fragrance formed?

And many Indian flours actually have a wine smell after fermentation.

I feel very lingering. In addition, there are various influences on the geographical location and some topography of this area, plus the influence of some latitudes, photosynthesis, and some local planting methods, etc.

This is why Indian noodles have a fragrance during the cooking process. A fragrance like this makes many netizens feel lingering after eating it.

And these are also some of the local food characteristics. I believe that friends who are more curious about Indian flour can actually try Indian pasta in their daily life.