There are four types of rice traded globally: Indica, Japonica, Fragrant, and Glutinous. Indica rice is the dominant type of rice traded worldwide, accounting for almost 80 percent of global trade. Indica rice cooks dry, separate, and fluffy. It is grown mostly in tropical and subtropical areas. U.S. southern long and medium grain rice are considered Indica. Japonica rice, which cooks moist and sticky, accounts for more than 10 percent of global trade and is typically grown in temperate climates. Japonica rice has a more rounded grain than Indica. California medium grain rice is a Japonica. Fragrant rice, primarily Thai jasmine and Basmati from India accounts for almost 10 percent of global trade and sells at a premium to Indica and Japonica as premium long-grain rice. Fragrant rice is generally identified by three main factors: appearance, aroma, and taste. It is characterized as a superfine grain with a pleasant and subtle fragrance. It has a soft texture and extreme grain elongation with a breadthwise swelling that occurs with cooking.