Its high value comes from the characteristic fragrance in both the raw and cooked states and for the grain's distinctive shape, which upon cooking elongates to almost double its length while its width remains the same. In addition to having a desirable taste and texture, Basmati and Jasmine rice are a good source of slow-releasing carbohydrates, i.e., it has a low glycemic index compared with other rice. The best cropping conditions for Jasmine are found in North and Northeastern Thailand. Basmati rice has traditionally been grown in the north and northwestern part of the Indian sub-continent for centuries. Fragrant rice grows best and produces the best quality grains under warm, humid, and valley-like conditions. Because of the attractive price premiums, some stakeholders are prone to provide Fragrant rice, not sourced from its genuine regions, and consequently offer consumers less aroma.