The Kashmir Himalaya is known for the cultivation of mushk budiji, an indigenous rice variety distinguished for its rich aroma and unique taste. Recently, scientists at the Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST), Srinagar, reported that altitude and temperature play an important role in the development of this aroma.
In a study recently published in Nature Scientific Reports, they have reported identifying around 35 aromatic compounds in the variety at eight altitudes between 5,000 and 7,000 feet across the valley.
Mushk budiji was on the verge of extinction for some time due to various factors. Chief among them was the prevalence of rice blast disease, its low yield, and lack of profitability. But a revival programme launched in 2007 by SKUAST scientists saw the crop make a slow comeback.
