Description
The famous Black rice of Manipur is unique and offers a couple of benefits. This glutinous rice variety is called Chakhao Amubi.
The Chakhao Amubi is one type of sticky black rice that may be indigenous to Manipur. ‘Chakho’ means delicious even as ‘Ambui’ means black. In Manipur, it is most often served in special occasions and festive events. After cooking, the black hue turns purple and it has a reasonably nutty flavor. It is used to make porridge, kheer, Chinese black cake and many other dishes. It is deemed that cultivation of black rice started when the earliest settlers of Manipur came to the place. In hills of Manipur, the grain is harvested in organic methods. No pesticide and chemical fertilizer is used. The black rice must be soaked for a couple of hours or overnight for cooking.
The Brand:
We imagine in the empowerment of small scale farmers/tea growers by helping them harvest premium quality teas following the natural methods. It leads to more employment opportunities and a sustainable planet.
Pekkoy Herbal Products Range also contains Darjeeling Green Tea, Rose Black Tea, Tulsi Green Tea, Chamomile green tea, Assam Black Tea, Wild Smoke tea, Bamboo Smoke Puerh Tea and Manipuri Black rice.
Unpolished and Naturally grown. Whole grain traditional Black rice from Manipur/North-East India with high dietary fiber and nutritional value
Gluten free & Diabetic friendly. Forbidden Black Rice is a medium-grain, non-glutinous heirloom rice with a deep purple hue and a nutty, reasonably sweet flavor.
Health Benefits: It has high antioxidant quotient. Antioxidants boost immunity levels and help your body stave off quite a lot of ailments and infections better. The antioxidants also help discard toxins from body. Studies have revealed eating black rice can also help keep some dreaded ailments at bay.
The texture of black rice is a bit heavier as compared to other varieties of rice but its natural flavour is rich and sweet. It has a pleasant, nutty flavour, best enjoyed with coconut milk and in sweetened desserts, particularly rice puddings. Black in colour when harvested, once cooked it turns deep purple
Black rice takes longer to cook than white rice so that you could cut down on cooking time, soak it overnight or much before you start cooking.
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