Chak-Hao
Oryza sativa var. japonica
Also known as: Black Rice · Forbidden Rice · Chakhao Amubi
The only GI-tagged black rice in India — anthocyanin-rich and harvested by the Meitei community since antiquity.
Glycemic Index
42–50
Anthocyanins
29.8–275.8 mg/100g
Protein
8.3 g/100g
GI Tag
2020
About
What is Chak-Hao?
Chak-Hao is the crown jewel of Manipur's traditional agriculture. Once reserved for royalty and religious offerings, this deeply pigmented rice carries more anthocyanins per gram than blueberries. The bran layer's purple-black colour is a direct measure of its antioxidant load — the deeper the colour, the richer the phytonutrients. It grows on the fertile valley floors of Manipur, rain-fed and chemical-free, typically in a single long-duration crop per year. The 2020 GI tag was a landmark recognition of the Meitei community's centuries of custodianship over this variety.
Key Compound
Anthocyanins (cyanidin-3-glucoside)
The same antioxidant class found in blueberries and blackberries. Neutralise free radicals, reduce oxidative stress, and show anti-inflammatory and neuroprotective properties in clinical studies.
Nutritional Profile
What’s inside?
Health Applications
Why it matters
Cardiovascular health
Anthocyanins inhibit LDL oxidation, reduce arterial inflammation, and lower cardiovascular risk markers.
Diabetes management
Very low GI (42–50) causes minimal blood glucose spike. Fiber and resistant starch slow digestion further.
Anti-aging & oxidative stress
Cyanidin-3-glucoside is among the most potent naturally occurring antioxidants, protecting cells from DNA damage.
Gut health
Resistant starch content feeds beneficial gut bacteria, supporting microbiome diversity.
Ancient Wisdom
In Ayurveda
Dosha Effect
Tridosha balancing
Guna (Quality)
Madhura (sweet), Snigdha (unctuous)
Best Season
Year-round
Classical Note
Particularly recommended during Sharad (autumn) for strengthening and nourishment. Used in ritual offerings at Lai Haraoba festival.
Origin Story
From the field
Manipur · North East India
The Meitei people of Manipur's central valley have cultivated Chak-Hao for generations. The rice follows a precise calendar: nursery preparation in April, transplanting in June, and hand-harvesting in October using traditional sickles. Post-harvest, the paddy is threshed and stored in bamboo granaries (khatla). The first pot of cooked Chak-Hao each season is offered to Pakhangba, the serpent deity, before the family eats. In 2021, Chak-Hao made its first international export to France and the Netherlands. A 20 MT contract was signed with a Tokyo importer in 2025 — the result of decades of community-led organic farming.
— Health Applications —
What Chak-Hao is good for.
There are 23 ingredients in the Field Guide.