Chak-Hao, is scented glutinous rice which is cultivated since centuries and characterized by its mild rusty taste and special aroma. It is traditionally improved variety which is cultivated in many pockets of the State of Manipur & Nagaland. The literal meaning of Chak Hao is ‘delicious rice’ (Chak – rice; Hao-delicious).
Chak-Hao, the Black rice of Manipur belongs to Asian cultivated rice Oryza sativa L. subspecies lndica. The grain of this aromatic rice are large and according to length / breadth ratio, it has dark purple hue in its outer bran layer that are so intense that the rice appears to be black. Once cooked, the black colour usually turns deep purple.
The Chak-hao rice came into existence in the state since the reign of King Meitinggu Nongda Lairen Pakhangba (33 AD-154 AD) of Manipur mentioned that Chak-Hao Poireiton is named after King Poireiton in his book 'Meitei Ningthourol'
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It has high concentration of anthocyanin, which are flavonoids that perform, as antioxidants in the body. It owes its dark colour to the high concentration of Anthocyanin. It is stickier than regular rice due to lower amylase content and higher amylopectin content. The rice is glutinous, but it contains no gluten. Due to very low amylase content it is sticky and moist after cooking.
Chak-Hao takes the longer cooking time of 40 to 43 minutes due to the presence of the fibrous bran layer and higher crude fiber content. Chak-Hao is famous for its characteristic aroma and high concentration of minerals, fiber, vitamins and antioxidants.
In the past, it is not cultivated on commercial scale as it is not used as a staple food. However, at present it is grown in larger areas. Nutty in taste, the glutinous scented rice is excellent in rice pudding.
Chak-Hao is normally eaten during community feast and also served as Chak-Hao kheer. Chak-Hao has also been used by the traditional medical practitioners of Manipur as part of traditional medicine. The rice water too used to wash hair to make it stronger.
It is high in nutritional value with high concentration of fibre and is a rich source of B vitamins, niacin, vitamin E, iron, calcium manganese and zinc. It has anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.
GI Tag Registration Date : 20 April 2020
GI Tag Number : 602
Certificate Number : 364
Geographical Area : Manipur, Nagaland
Special Cover Release Date : 12 November 2021
Cancellation : Imphal 795 001
Type : GI Tag Cover
Cover Identification Number : NE/26/2021-2022
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