Black Rice

Aromatic scent: As you cook Chak-Hao, a delightful earthy aroma fills the air, whetting your appetite for the culinary treat to come. 

Sticky texture: When cooked, Chak-Hao grains become pleasantly sticky, making it ideal for dishes like kheer (rice pudding) and congee. 

Rich nutritional profile: This black rice is packed with nutrients like vitamins, minerals, fiber, and protein, making it a healthier alternative to white rice. 

In 2020, Chak-Hao received the prestigious Geographical Indication (GI) tag from the Government of India. This recognition signifies that the unique qualities of Chak-Hao are directly linked to its specific geographical origin – the state of Manipur. 

Several factors contribute to Chak-Hao’s GI tag: 

Unique growing conditions: The specific soil and climatic conditions of Manipur, including its hilly terrain and abundant rainfall, are crucial for cultivating Chak-Hao’s distinct characteristics.  

Traditional cultivation methods: Local farmers in Manipur have been growing Chak-Hao for generations using traditional, organic methods that contribute to its exceptional flavor and quality.  

Cultural significance: Chak-Hao holds immense cultural value in Manipur, often served during special occasions and religious ceremonies. 

The GI tag for Chak-Hao brings several benefits: 

Protection from imitation: It safeguards the unique identity and quality of Manipur black rice from imitation and unfair competition. 

Economic boost for farmers: The GI tag helps promote Chak-Hao globally, potentially increasing demand and improving the livelihood of Manipuri farmers. 

Preservation of tradition: It encourages the sustainable cultivation of Chak-Hao using traditional methods, ensuring the legacy of this special rice variety for future generations.