From royal kitchens to global shelves: The rise of Manipur’s black rice Chakhao

In the lush valleys of Manipur, a small grain once known only to royalty is quietly reclaiming its place in the world. Chakhao (also Chak Hao), a variety of black rice with a deep purple hue and nutty aroma, has been grown for centuries in this northeastern state. 

Beyond its beauty and flavour, it carries stories of ancient rituals, hidden knowledge, and now global superfood resurgence.

A royal legacy

The history of Chakhao is steeped in royal patronage. It was once a reserved crop only accessible to Chinese Emperors to ensure longevity and good health. It travelled to India and was first cultivated under the patronage of Meitei royal Poireiton on his land in Poi (in present-day Ukhrul) in Manipur. 

Even today, one of the main varieties is named after the king. It is called Chakhao Poireiton, while other popular varieties are Chakhao Amubi and Chakhao Anghouba. Historical records suggest that black rice was served during ceremonial feasts and spiritual rituals in the courts of Manipur’s kings. 

Its exclusivity and mystique earned it the nickname “forbidden rice,” because it was restricted to royal and religious use only. 

Farmer families who cultivated Chakhao passed the heirloom seeds down through generations without sharing with outsiders.

Why is it black?

The rice’s striking colour comes from its high anthocyanin content—a powerful antioxidant also found in blueberries and purple cabbage. 

The grain starts as a dark purple in the field and turns black upon cooking. Unlike polished white rice, Chakhao retains its bran layer, making it rich in fibre and nutrients.

Modern nutritionists and health experts have dubbed Chakhao a superfood. It is gluten-free, rich in iron, vitamin E, and antioxidants, a good source of protein and fibre and is known to help regulate blood sugar levels. It is also said to support heart health and liver detoxification. Its slow energy release makes it ideal for diabetics.

Also Read: Bengal farmer revives native paddy variety; earns Rs120 per kg with organic farming

Traditional farming of Chakhao 

Chakhao is cultivated primarily in Bishnupur, Thoubal, and Imphal districts of Manipur. The farming methods are deeply traditional -- no chemical pesticides or fertilisers are used. 

Farmers practice rain-fed agriculture, and instead of tractors, they use farm animals and hand tools to preserve soil health that yields organic paddy.

A unique feature of Chakhao cultivation is Sengmai clay soil, which retains moisture and contributes to the grain's unique flavour. Farmers also sing traditional Meitei songs while sowing and harvesting. It is believed to bless the crop.

In 2020, Chakhao received the Geographical Indication (GI) tag, helping protect its identity and boost its market recognition.

Market price and sales

As demand for nutrient-rich, indigenous foods grows, Chakhao has found a premium niche in organic and health food markets. It sells locally in Manipur at Rs 80 to Rs 120 per kg, while it is available online at Rs 200 to Rs 400 per kg, depending on the brand and certification.

Despite its high price, there is a rising demand from Indian cities and international markets. Exporters have started shipping Chakhao to countries like the USA, UK, and Japan, where it is marketed as gourmet or artisanal rice.

Also Read: Odisha's tribal farmers bring back pigmented rice varieties

Yet, Chakhao faces hurdles. The yield of this organic rice is low compared to high-yielding hybrid rice. It needs specific weather conditions, making it vulnerable to erratic climate patterns. 

Despite the GI tag, many consumers still don’t know about its existence or benefits. To overcome these, state initiatives like the Mission Organic Value Chain Development for North East Region (MOVCDNER) are promoting organic certification, training in sustainable practices, and linking farmers to buyers. Several women's cooperatives have also taken up Chakhao cultivation.

With over 500 hectares now under Chakhao cultivation in Manipur and counting, the grain is poised to move from ancient tradition to modern tables without losing its soul.

Also Read: Odisha scientist quits job to grow and conserve native paddy varieties; helps other farmers

Look up our YouTube Channel