208. Chak-Hao

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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137. Naga Tree Tomato

Naga Tree Tomato is locally known as 'Sei Bangenuo' the name is a derivation from the Tenyidie dialect which translates to 'tree tomato'. The fruit looks a lot like tomato , but bears an egg-like shape. With over 30 species around the world, the Naga Tree Tomato is also called 'Tamarillo'.

It is grown widely throughout the state of Nagaland and locally also known as “Khwüdi”. Kohima, Phek, Chung, Wokha, Zunheboto, Tuensang, Mon, Dimapur, Longleng and Peren are the districts where it is grown widely.

Botanical name of Naga Tree Tomato is Solanum betaceum syn.Cyphomandrabetacea and its biological classification is as given below 

Kingdom   : Plantae

Phylum     : Tracheophyta

Class        : Magnoliopsida.

Order        : Solanales

Family      : Solanaceae

Genus      : Solanum

Species    : betaceum

It is a perennial, evergreen semi-woody shrub or small tree found normally throughout the state. The plant can be propagated from seeds or cuttings. Within 2-3 years of planting, it bears reddish egg-shaped fruits with smooth skin, hanging in cluster on the branches. Although the tree bears fruits throughout the year, the peak season is from November to March. 

The tree tomato plants are 3.5 to 5.5 m tall . The leaves of the tree are evergreen and alternate, heart shaped at the base and ovate and pointed at the apex. The fruits of the tree are oval and egg shaped that grows in clusters. Colour of Fruit is red to orange. The skin of the fruit is thin but hard and bitter in taste. 

The taste of Naga tree tomato is sweet. The fruits closely resemble a tomato; but although it looks almost like a medium sized tomato, but tree tomato is not a true tomato. The seeds are thin, flat, circular and relatively hard and bitter in taste. The fruits also have resinous aroma.

This tomato is used like any other tomato in preparation of food. Some people, however, prefer to have it as part of their “chutney” or pickle which usually accompanied a Naga meal. This vegetable fruit goes very well as a combination with the Naga King Chilli. The tree tomato is also used in curries, mixed vegetable dishes, soups, and for most of the uses of the garden tomato in other countries.

Naga tree tomato is rich in minerals particularly in potassium. The potassium content as K in Naga Tree Tomato is as high as 560 mg/100 g. Similarly, it is rich in vitamin C and A. Naturally, it helps in controlling high blood pressure and brings down cholesterol levels. Some people also believes that it helps to lose weight

GI Tag Registration Date         : 23 March 2015

GI Tag Number                         : 374

Certificate Number                  : 220

Geographical Area                  : Nagaland

Special Cover Release Date   : 06 September 2021

Cancellation                             : Kohima 797 001

Type                                          : GI Tag Cover

Cover Identification Number  : NE/07/2021-22

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India Post has also issued a postage stamp on Naga Tree Tomato. Details of the same is furnished below

Postage Stamp Extracted from Souvenir Sheet 
"Geographical Indications : Agriculture Goods"
Issued on 13 February 2023

108. Chakhesang Shawl

Chakhesang shawl is named after the tribe ‘Chakhesang’ from Phek, Kohima and Dimapur District in State of Nagaland. Most of the shawls made and used by the Chakhesang tribe are not only attractive in their appearance but also carry certain social significance. 

The attire in particular of the Chakhesang and every other tribe in Nagaland is unique. Each one is distinctive in terms of colours, patterns, general dress and weaving style. The most common attire for men are Kilts while women are often seen dressed in wrap-around skirts. However, the most prominent piece of dressing of the Chakhesang tribe are the Shawls. 

The attractive patterns of Chakhesang shawl display the intricate weaving style and exquisite craftsmanship of these weavers. The tradition of weaving shawls have been passed down from mother to daughter since time immemorial. 

The Chakhesang tribe is known to weave shawls not only from cotton, but also from different unconventional materials like Nettle plant, Deccan jute and bark of Debrege tree. Fibre obtained from such plants is stripped, dried, further sorted and made ready to be spun with a hand-spindle. Each yarn is unique with different patterns and thickness of fibre. 

The dyeing of the shawls is also done through the use of natural material that is collected from forest. The knowledge of the barks and roots their processing to obtain ‘fast dyes’ and the colours obtained from these products are unique and inherent to Chakhesang tribe. 

The Chakhesang people use fundamental colours like dark blue (leaves of the plant Strobilanthes Flaccidifolius), black (by boiling walnut and mixing clay), red and sometimes yellow (fruit portion of a plant named Medumeluobo or yellow flowers of a plant called Pachu). Dyed yarn is then hand woven in the Naga loom, a type of tension loom.  

Various types of shawls mark important events of the Chakhesang tribe like feasts which invoke peace and reconciliation, blessings passed by parents upon their son, ceremony for paddy yield, etc. The motifs seen on the Chakhesang shawls are symbolic of various characteristics of its people such as beauty, prosperity, happiness, contentment, etc. Some of the designs are

Thüpikhü/Thsüketsüra/Hapidasa shawl, which carries the highest honour of the wearer and symbolizes that the wearer is highly prosperous and generous. 

Rira (Rira Chakhesang Warrior shawl): This shawl is worn by man of status. This shawl has a red background color with black bands on it. 

Rura This is the feminine version of Rira, however, it differs from the latter in some respects. Firstly, it is predominantly white. 

Samakhü/Chutsüra/Metisa: This shawl is worn by both men and women; especially mediators of disputes, men of high esteem. It was also worn at funerals and by ritual performers during exorcism of haunted places

Bachi/Rashe&Müyhonie/Nunha/MürhoTimuni A colorful set of attire worn by young girls during festivals is a ‘must wear’ for young and single women at festivals

GI Tag Registration Date         : 24 October 2017

GI Tag Number                         : 542

Certificate Number                  : 301

Geographical Area                  : Nagaland

Special Cover Release Date   : 28 August 2021

Cancellation                             : Kohima 791 001

Type                                          : GI Tag Cover

Cover Identification Number  : NE/04/2021-22

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061. Naga Mircha

Naga Mircha commonly known as “Chudi Chilly” and Raja Mircha – meaning “King of Chillies” is indigenous to the Nagaland and has been part of the lifestyle of people since time immemorial. Naga Mircha is believed to be one of the hottest and most distinctively different amongst the types of chillies.

Farmers in Naga Mircha growing areas of Nagaland have been engaged in the cultivation since the time of their fore-fathers. It has long been associated with the Nagaland as a staple culinary item and hence is intrinsically linked to the local community. It is also used as a pest repellent and ancient warfare weapon

Naga Mircha is sub conical to conical in shape and about 2.5 – 2.95 cm wide at the shoulders and 4.5 – 8.54 cm in length and weighs 12 to 16 gms. The skin is finely wrinkled and the flesh is thin. Naga Mircha has a distinctive Pungency and fruity aroma. 

Naga Mircha grows in monsoon climatic condition with generally high humidity. They grow well both in uplands and valleys. The unique soil and climatic conditions of this region perhaps provide the best possible environment for growing Naga Mircha. It is extensively cultivated chiefly in four districts of Nagaland – Kohima, Peren,  Mon and Dimapur.

Cultivation of Naga Mircha thrives best in and around bamboo plantations as also around banana plantations and the older the land the hotter the chillies are said to be. Before cultivation, the bamboo fields are slashed and burned and this soil is said to be the best suited for the cultivation of Naga Mircha. 

As the sun does not dry the chillies completely, chillies can be dried, freezed, or smoked to preserve them. This will preserve both green chilli and red chilli for longer time. Naga Mircha is consumed without any fanfare at each and every meal as a must have item on the platter. Besides this chilli is used in a number of dishes for cooking.

GI Tag Registration Date         : 02 December 2008

GI Tag Number                         : 109

Certificate Number                  : 99

Geographical Area                  : Nagaland

Special Cover Release Date   : 15 August 2021

Cancellation                             : Kohima 797 001

Type                                          : GI Tag Cover

Cover Identification Number  : NE/04/2021-2022

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