Black Rice from Manipur – The Nutritious Superfood of North East India

Black Rice from Manipur: The Nutrient-Rich Heritage Grain "Chak-Hao"

Among the traditional treasures of North East India, Black Rice from Manipur, locally known as “Chak-Hao”, holds a special place. This scented glutinous rice variety has been cultivated for centuries by indigenous farmers, cherished for its deep black-purple hue and unique, nutty aroma.

A Grain Steeped in Tradition

Chak-Hao is not just a rice variety; it’s a part of Manipur’s cultural identity. Traditionally grown in small farms, this rice is prized for its aroma and sticky texture after cooking, making it a delicacy for special occasions and traditional desserts like Chak-Hao Kheer.

Nutritional Powerhouse: Rich in Antioxidants

What sets Black Rice apart is its exceptionally high anthocyanin content, the same antioxidant pigment found in blueberries and blackberries. Apart from being a potent antioxidant source, it also provides an optimal balance of vitamins, minerals, dietary fiber, and plant-based protein, making it a true superfood.

Seasonal Harvest: From December to May

The cultivation of Chak-Hao requires a cooler climate and fertile, organic-rich soils, mostly found in the valleys of Manipur. The harvesting season begins in December and extends up to May, ensuring that every grain matures naturally, preserving its nutritional integrity and flavor profile.

Culinary & Health Benefits in Every Bite

Black Rice is not just visually striking but also offers numerous health benefits, including improved heart health, better digestion, and anti-inflammatory properties. It’s a versatile grain that can be used in traditional sweets, rice bowls, or as a healthier alternative to white rice.