In a paper titled ‘The Deep Purple Colour and the Scent are the Two Great Qualities of the Black Scented Rice of Manipur’ authors Ibemhal Devi Asem, Rajkumar Imotomba and Pranab B Mazumdar state that one serving of black rice even though it contains some calories, offers a high amount of flavanoid phytonutrients, important fibre, mineral content such as iron, copper and is a good source of plant-based protein. This is why the West now classifies the black rice, as a super food.

Some of the purple coloured Chak Hao rice varieties include Poireiton, Amubi, Wairi,Khurlkul Chak Hao, Pong Chak Hao and more. The deep colour and sweet fragrance are what make these, specialty rices.

In Manipur, these varieties were reserved for community feasts and ceremonial purposes. In some parts, a special snack called ‘Uton Chak’(rice cooked in bamboo tubes) is still served using the Chak Hao grain. The royal chronicles mention that from very early times onwards, Kings, Queens, and noblemen used to go out to eat Utong-chak. Bamboo tubes, about 60 cms long, cut from a very small variety of bamboo, were stuffed with washed rice and covered on both ends. The bamboo tube was then grilled on fire; the charred outer layer is first removed and the rice is enjoyed, with a bit of the bamboo pulp.

Today, across the globe these varieties are being used to make desserts, breads and beverages.

Cooking Instructions