Chak-Hao black rice
Aromatic glutinous black rice from Manipur and Nagaland.
Chak-Hao, also called Chakhao or Chak Hao Amubi, is a fragrant, sticky, large-grained black rice. It is widely grown in Manipur’s Imphal East, Imphal West, Bishnupur, and Thoubal districts, as well as Nagaland’s Peren district. Known as Manipur Black rice, it holds a Geographical Indication tag under the name “Chak-Hao.”
Quick Facts
- Description
- Chak-Hao is a rice variety cultivated in Manipur and Nagaland
- Area
- Manipur and Nagaland
- Country
- India
- Registered
- 20 April 2020
Facts from the source article.
Did You Know?
- Manipur's scented rice varieties are classified by farmers into four types based on grain color: Chakhao Amubi (Black), Chakhao Poireiton (Purple), Chakhao Angangba (Red), and Chakhao Angouba (White).
- Black rice is grown without using agrochemicals and requires 40-45 minutes to cook due to its fibrous bran layer and higher crude fiber content.
- It is used for ceremonial purposes and special occasions, such as making Chakhao kheer.
Geographical indication
Chak-Hao was awarded a Geographical Indication tag from the Geographical Indications Registry under the Union Government of India on 20 April 2020, valid until 25 December 2027. The tag, granted by the Geographical Indication Registry in Chennai, makes the name exclusive to rice grown in the region and provides legal protection against illegal selling and marketing.
More in GI Tagged Rice Varieties of India
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