Researchers from SKUAST, Srinagar, unveiled the secrets behind the unique aroma of Kashmir’s mushk budiji rice. Altitude and temperature were identified as crucial factors affecting the development of aroma compounds in this indigenous rice variety. Published in Nature Scientific Reports, the study identified around 35 aromatic compounds across different altitudes ranging from 5,000 to 7,000 feet in the Kashmir Valley. Understanding these factors could optimize cultivation methods and maximize the export potential of this prized rice variety.