A review on ‘medini’ an aromatic rice variety from Karnataka, India

Rice (Oryza sativa L.) is a dietary staple food crop and the grain being consumed by atleast 50 per cent of the world’s population. In Karnataka, rice is a staple food, grown under a variety of soils and wide range of rainfall and temperature. Aromatic rice varieties have been most sought-after commodity among the farmers as well as the consumers across the world due to their greater economic returns and palatability, respectively. Many aromatic genotypes exist across the world, Basmati and Jasmine rice being the most popular among them in the international trade. Besides, there is a huge diversity of aromatic landraces meeting the taste and specific quality preferences of many consumers across the world which have gained attention in the international forum. Short grained aromatic rice of eastern India, popularly known as ‘Medini’ rice is one among the few other groups of non-Basmati aromatic rice prevailing in our state and their trade potential is yet to be realized. They are quite different from Basmati in terms of their physical and biochemical characteristics as well. These groups of genotypes are popular among the people in the area for making several indigenous dishes like Paysam, pulao, fried rice, khichdi, pitha, momos, thupka, many breakfast items and also used in different rituals in this region. However, the major factor affecting the aroma in rice is based on their genetic makeup. The review gives an insight into identifying and documenting the climatic and social aspects of traditional rice ‘Medini’ variety in village called Medini in Kumta taluk, Uttara Kannada district, Karnataka. Make a comparative study on aromatic rice (medini) and nonaromatic rice, further exploring the plant, microbial interaction, and its metagenomics.