Rice is the most important ingredient in this cuisine. The large varieties of rice found in the region has led to speculation that the grain was first domesticated in the Assam-Yunnan region. Both the indica as well as the japonica varieties are grown in Assam. The most popular class of rice is the "joha" or scented rice. As a staple, rice is eaten either steam boiled ("ukhua") or sundried ("aaroi"). Some very fine quality of rice namely, "Karaballam" or "kauribadam" etc., are available in Assam only.