An aromatic long-grain rice celebrated for its distinctive pandan-like fragrance and its ability to cook into separate, fluffy, extra-long grains. Grown for centuries in the foothills of the Himalayas, true basmati comes from specific varieties cultivated in India and Pakistan, and its aroma comes from the compound 2-acetyl-1-pyrroline, also found in jasmine rice and pandan leaves. Aged for a year or more after harvest, quality basmati elongates dramatically when cooked while staying firm and non-sticky, making it the classic accompaniment to curries, biryanis, and pilafs. Geographical indication protections guard the name against imitation. Nutritionally it resembles other white rices, though brown basmati retains the bran’s fiber and nutrients.