– Origin: India

– Characteristics:
Name: Sugandha is derived from the Sanskrit word “Sugandhiya,” which means “sweet-smelling.”
Grain: Medium to long, expanding 2 to 2.5 times when cooked.
Aroma and flavor: Strongly aromatic with a slight sweet hint (due to the compound 2-acetyl-1-pyrroline).
Cooking: Quicker (cooks in ~12 minutes).

– Texture: Less crispy making it suitable for dishes that need stirring.

– Uses:
Vegetable or meat biryani (because it doesn’t break easily)
Maklab or Mandi rice (absorbs flavors well)
Aromatic white rice (with saffron or cardamom)