Mushk budiji Rice

About Mushk budiji Rice

• It is an indigenous aromatic rice variety that is usually grown at an altitude ranging from 5000 to 7000 ft above mean sea level in Highland Himalayas. 
• It is short, bold aromatic rice grown in the higher reaches of Kashmir valley.
• The cooked rice is unique and possesses a harmonious blend of taste, aroma and rich organoleptic properties.
• It is mainly grown in areas of Sagam, Panzgam and Soaf Shali of district Anantnag and Beerwah belt of district Budgam.
• The consumption of aromatic rice in Kashmir has now been limited to special occasions, marriages, and festivals.
• It has received a Geographical Indication (GI) tag.

Highlights of the study

• Scientists conduct a study of selected locations on the flavour profile of mushk budiji using gas chromatography-mass spectroscopy (GC-MS) and an ‘electronic nose’.”
• Based on these studies, the scientists identified 35 volatile organic compounds (VOCs) in mushk budiji rice samples. Of these, the concentration of aldehydes (molecules containing the functional group -CH=O) ranged from 6.33% to 29.09% and alcohols (-OH) from 0.47% to 30.34%.
• Acetyl-1-pyrroline (2-AP) is a known aromatic compound found in some varieties – but it was present only in mushk budiji samples collected from higher altitudes, particularly in the districts of Budgam and Kupwara.

What is Chromatography-mass spectroscopy?

• It is an analytical method used to reveal the presence of volatile compounds present in organic mixtures extracted from geological, environmental, and biological samples.

Q1) What is a geographical indication?

It is a sign used on products that have a specific geographical origin and possess qualities or a reputation that are due to that origin. Geographical Indications are part of the intellectual property rights that comes under the Paris Convention for the Protection of Industrial Property.

Source: Recipe for unique mushk budiji aroma includes altitude and temperature: study