Black rice

Black rice as sold in China

For the Valencian dish, see Arroz negro.

Black rice, also known as purple rice or forbidden rice, is a kind of sticky rice which is one of several black colored heirloom plants producing rice variants such as Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and contains 18 amino acids, iron , zinc, copper, carotene, anthocyanin and several important vitamins. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for kidney, stomach and liver; these claims have not been independently verified or established.

It is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains but more limited in the number of different anthocyanin species present. It is suitable for making porridge and it can also be used for making dessert, traditional Chinese black rice cake, bread and so on.

In China, noodles made from black rice have been produced. The California based bakery Food For Life Baking Company has also begun producing "Chinese Black Rice" bread with the deep purple color of cooked black rice.<refname='superfood'>Cosgrove, Joanna (4 October 2010). "Black Rice: A New (But Ancient) Superfood". Neutraceuticals World. Rodman Publishing. Retrieved 24 April 2012.</ref>

Thai jasmine black rice is grown in Thailand. Jasmine rice gets its name for the fragrant jasmine scent it produces while being cooked. Black jasmine rice, while not as prevalent as the white and brown varieties, adds more vibrant color to meals, but it also provides additional health benefits..

Economic importance

The black and white aromatic rices (Chakhao amubi and Chakhao poireiton and Chakhao angouba) of Manipur have their importance as a glutinous or sticky rice and are used for the community feast as well as ceremonial purposes as delicacy. Chak means rice and ahaoba means delicious, therefore, Chakhao means delicious rice. It is sold in the local markets at the rate of about Rs. 125 per kg of rice. The black aromatic rice of Manipur is served in standard hotels as a top rated variety of rice. Rice flake prepared from black rice is becoming popular. As the black glutinous aromatic rices of Maniptlr are poor yielders (about 2,500 kg/ha as paddy), these rices cover only less than 10% of the rainfed wetland area under local cultivars, although there is a premium in the price of these rices.

History

It is believed that Chakhao of Manipur came with the people of Manipur, particularly Meiteis when they first settled on this land. The words Amubi and Angouba stand for black and white, respectively, in Manipuri. Hence, Chakhao amubi and Chakhao angouba were named after the black and white color glutinous aromatic rice endosperm of these cultivars.

Improvement

No systematic work on the improvement of black glutinous aromatic rice of Manipur has so far been taken up. However. germplasm collection, characterization and evaluation of these aromatic rice cultivars of have been made. The black glutinous aromatic rice of Manipur have been characterized for 34 morphological characters. These aromatic rice cultivars have been evaluated for eleven morpho-agronomic characters along with reaction to major diseases and pests of local importance.

As the domestic demand for the black glutinous aromatic rice of Manipur increases, efforts are to be made for developing high yielding varieties without losing the grain quality characters, cooking quality and aroma. The black glutinous aromatic rice of Manipur are in demand in the domestic market as well as are having possibilities for export.

External links

• Metrotimes.com editorial
• Food Consumer Article on Health Benefits of Black Rice
• Jasmine black rice nutrition on Livestrong.com
• Black thai jasmine rice being planted in Thailand