206 Journal of Cereal Research 11(3): 206-214 Mini Review History and folklore of basmati rice Subhash Chander Ahuja 1 , Uma Ahuja 2 * and Siddharth Ahuja 3 1 Retired Plant Pathologist, Rice Research Station, CCS Haryana Agricultural University, Kaul, Haryana - 136021 2 Retired Professor, Genetics and Plant Breeding, College of Agriculture, CCS Haryana Agricultural University, Kaul, Haryana -136021 3 Department of Pharmacology, Shaheed Hasan Khan Mewati Government Medical College, Nalhar, Mewat, Haryana - 122107 Article history Received: 08 Nov., 2019 Revised: 13 Dec., 2019 Accepted: 19 Dec., 2019 *Corresponding author Email: ua5419@yahoo.co.uk © Society for Advancement of Wheat and Barley Research Abstract Basmati is an important food item as well as export commodity. Indian subcontinent has been bestowed by Mother Nature for this exclusive food and production area. Three colour variants have been known in Basmati as in many other rice varieties. Basmati surpasses all other scented varieties in shape, appearance, taste and quality. It has been the subject of debate and discussion in many seminars, symposia and adorned pages of books, magazines, websites and newspapers world over. In addition to its special cooking quality and medicinal value, it is a sought after donor in number of breeding programmes. So far, the earliest reported record of word Basmati is that of Heer Ranjha of Waris Shah (1766). This review presents additional records on word Basmati, historical area of cultivation, folk songs, folk tales, proverbs, associated with Basmati in states of Himachal Pradesh, Punjab, Uttarakhand, UP and Bihar. Basmati is not only an ambrosial food item but has been used to convey various aspects of life as a teaching medium, used as simile and as an adjective too. In addition it fnds place in prayer offered to God. Of all the states, Uttarakhand seems to be proud and the richest source of Basmati folklore. This review on basis of large number of folkloric records corroborate with Dr. Khush’s postulation of Himalyan belt as Centre of diversity and spread of aromatic rices. Keywords: Basmati, etymology, folklore, folksongs, folktales 1. Introduction Among cereal crops, rice is unique because of its adaptability to various edaphic and climatic conditions. Over the long period of its cultivation coupled with conscious and continuous selection subsequently by man for his diverse quality preferences has resulted into numerous varieties. Like its cultivators (fair coloured farmers from Kashmir to dark coloured in South to brown in between) rice comes in all shapes, sizes and colours (Ahuja et al., 2000). The grain colour varies from white, brown, red, purple to black; length ranges from extra long, long, medium to small and their shape from fne, slender, round, coarse to medium. Basmati, like other rice varieties, has red, black and golden husk variants, though at present only golden husked basmati is famous. All the three variants are still grown in Champaran area of Bihar state (Ahuja et al., 2001). Rato (Red husked) Basmati is still cultivated in Tarai area of Nepal. Another special feature with rice is aroma/scent. Rice is classifed into aromatic and non-aromatic. In India, earlier to era of high yielding varieties about 300 traditional scented varieties were grown in specifc niches of various states. Scented varieties differ in size, shape, colour, cooking quality and possess distinct aroma of their own (Ahuja et al., 2009). Basmati group surpasses all other scented rices in cooking and eating qualities and has found wider acceptance all over the world. The special quality of Basmati rice is attributed to unique combination of soil, water and climate, besides the inherent genetics governing these features (Siddiq et al., 2012). Requirement of specifc agro-climatic conditions restricts extent of its area of cultivation. Major area of basmati cultivation Homepage: http://epubs.icar.org.in/ejournal/index.php/JWR Citation Ahuja SC, U Ahuja and S Ahuja. 2019. History and folklore of basmati rice. Journal of Cereal Research 11 (3): 206-214. http:// doi.org/10.25174/2249-4065/2019/95207