There are many countries that grow basmati rice domestically, but it was originally cultivated and grown in India and Pakistan. Of the two, India accounts for about two-thirds of the global supply. Basmati comes from the Hindi word for “fragrant,” and fittingly so. Basmati rice is all about the flavor and aroma, which is intensely spicy, nutty, and floral (compared to other rice that is, not hot sauce or cashews or like, actual flowers). The textural value lies in the fact that the long grains remain individual, non-sticky grains, allowing curry and other sauces to coat each grain for maximum flavor.