Basmati rice, known as the “Queen of Smell,” is admired all over the globe for its fragrance. Basmati has been characterized as having the perfume of sunbaked wood and flowers. Scientists have finally pinpointed the chemical that gives Basmati its distinctive scent. Most rice types include 2-acetyl-1-pyrroline. However, Basmati rice has around a dozen times more of this chemical than other types of rice. That is why the aroma is so strong that it may fill the entire room. When grown in Pakistan and India under the special climate and fields irrigated by the sweet Himalayan water when cooked, that aroma, along with fine, slender grains and a soft, fluffy texture, has made Basmati the world’s most sought-after rice, fetching up to ten times the demand of other types of rice. Basmati gives a deep and nuanced layer of sensory richness to recipes. The cooked grains are long and thin, solid, and have a dry, non-sticky feel. Basmati producers enable the paddy to mature for at least one year to minimize moisture content, which increases the hardness and elongation of the grains when cooked, as well as the aromatic scent.