Black rice was originally outlawed in China, not because of its unique appearance, but because of its great nutritional value, and was only consumed by royalty.
Black rice is now widely cultivated in North East India, Bengal, Jharkhand, and Odisha, and is prized for its therapeutic qualities. It is commonly referred to as Chak-hao and is the focal point of Manipuri celebrations.
It is an antiinflammatory, anticarcinogenic and a rich source of dietary fibre. Since this rice is gluten-free, it can be consumed by those who are gluten-intolerant.