Aroma of success
Mushkibudji, Kashmir’s very own rice brand is making headlines once again. Once on the verge of getting extinct, this aromatic variety of rice grown exclusively in Kashmir now commands a price band of Rs 25,000 per quintal and is winning praise at international markets also.
Mushkibudji isn’t just a rice—it’s a fragrant piece of Kashmir’s heritage, now getting the global stage it deserves. The Kashmir’s premium, short‑gained aromatic rice is famous for its sweet, nutty aroma, delicate flavor, and slightly chewy texture—so much so that it’s usually saved for festivals, weddings, and special feasts like Wazwan, especially for the guests who accompany the bridegroom.
Mushkibudji is now headed for international markets after receiving exceptional praise from global buyers as international buyers are showing interest after the product was promoted in an exporters meet.
Notably, a team of experts from SKUAST-K recently attended an international rice exporters meet where Mushkbudji drew strong appreciation for its aroma, grain quality and culinary value. It was reported that the experts praised Mushkbudji and offered very good rates.
Mushkbudji has a long and cherished history in Kashmir. Traditionally cultivated in pockets of Anantnag — especially Sagam, Panzgam and neighbouring villages — the short-grain variety was once a staple of Kashmiri celebrations. Its natural fragrance, soft cooked texture and rich taste made it a prized component of wedding feasts and Wazwaan menus. For generations, families preserved the seed with great care, passing it down like a heritage asset.
The prized variety began to decline sharply in the 1980s due to its vulnerability to diseases such as blast, as well as farmers shifting to high-yield hybrid and common paddy varieties. By the early 2000s, Mushkbudji had nearly disappeared from Kashmir’s fields, surviving only in a few households that continued to grow it in small patches for traditional use.
It was through technological intervention and innovations that the revival of the product could be made a reality. The SKUAST-K scientists launched a conservation and improvement programme, working with local farmers to restore the crop while improving its disease resistance.
It quite heartening to know that over the past decade, the variety slowly returned to cultivation through cluster-based farming and seed multiplication initiatives. Its unique aroma and market value pushed demand sharply upward, and it now sells for Rs 25,000 per quintal, one of the highest-priced rice varieties in the region.
The export push for Mushkbudji is both an economic milestone and an emotional one for Kashmir. Mushkbudji is now ready to travel far beyond the fields of Anantnag — marking a remarkable journey from near extinction to a place on various international menus.
The product will not only add to the fame of Kashmir Valley but will also ensure high returns for the farmers who had otherwise let it go down the memory lane.
