Black aromatic rice, locally named as Chak-Hao Ambui, has been cultivated in the hills of Manipur in organic methods for over centuries. ‘Chak-Hao’ means delicious while ‘Ambui’ means black. This deep black coloured rice usually turns purple when cooked and is very popular not only inside but also outside Manipur in India. It is higher in weight than the other coloured rice varieties. Further, it is generally consumed by the Meitei community during religio-cultural events and rituals getting served as kheer, porridge, Chinese black cake, and many other dishes.
Deservingly, having genuinely originated from Manipur, it has bagged the Geographical Indication (GI) tag this year in April 2020. Its application was filed by the Consortium of Producers of Chak-Hao, Manipur, and was facilitated by the Department of Agriculture, Government of Manipur and the North Eastern Regional Agricultural Marketing Corporation Limited (NERAMAC). Besides, it provides not only nutraceutical benefits but also plays a significant role in the socio-cultural practices of the local farmers.
Nutritional Uniqueness
Black rice is grown in many parts of the world but an inherent unique property of this variety of rice is its pleasant aroma coupled with stickiness which is not common in the other varieties. Apart from its optimal content of fibre, vitamins, minerals, proteins, and many other nutrients, it is the only rice to contain anti-oxidants known as ‘anthocyanin’ that help reduce heart attack prospects, discard toxins and boost one’s immunity levels. It also helps prevent and cure certain types of cancer. Traditionally, it is given to pregnant women and is used as a medicine for diabetic patients. Besides, this rice takes the longest cooking time of 40-45 minutes due to the presence of a fibrous bran layer and higher crude fibre content and it turns deep purple once cooked.
Commercial value
GIs have great potential to play a major role in trade. Chak-Hao is harvested only in India and China and is sold at Rs 100-120 a kilogram on average in the Imphal market. Its grains as well as its seeds can be sold to whoever gets inclined to trade, especially in the overseas markets, as the demand for the same is growing in the USA, Australia and Europe. Chak-Hao rice extracts could be a potential source of anti-oxidative phyto-chemicals and a useful ingredient for nutraceuticals and natural colourants rather than the toxic synthetic. Some of the nutraceutical compounds present which can be extracted economically are tocotrienols, gamma amini butyric acid, oryzanol, rice bran saccharine, lutein, zeaxanthin, butylate hydroanisole, phytosterol, etc.
Conclusion
Chak-Hao is a clear winner amongst all the types of rice. When harvested it is black in appearance but turns purple when cooked. Its pleasant nutty flavor completes any celebration. It is beneficial not only nutritionally, culturally but also commercially, having great market potential.
Doesn’t it make you try and cook this rice once at your home?
By
Deepika Pandey
2nd Year LLB Student
Bharati Vidyapeeth New Law College