M/s Premier Agro Industries Chandel, Manipur

Black Rice is a medium-grain, non-glutinous heirloom rice with a deep purple hue and a nutty, slightly sweet flavor. Varieties include Indonesian black rice and Thai jasmine black rice. Black rice is known as chakhao in Manipur which is an Indian state on the eastern border with Myanmar, where desserts made from black rice are served at major feasts. Black rice is a source of iron, vitamin E, and antioxidants (more than in blueberries). The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. It has a deep black color and when cooked, it usually turns purple. Its dark purple color is primarily a product of its anthocyanin content, which is higher by weight than that of other colored grains. It is very useful when making porridge, dessert, traditional Chinese black rice cake, bread, and noodles. It has high antioxidant quotient. Antioxidants boost immunity levels and help your body stave off various ailments and infections better. The antioxidants also help discard toxins from body. The Anthocyanins is said to be helpful for reducing heart attack prospects. It reportedly plays a role in preventing plaque buildup in artery walls. They are also helpful in lowering cholesterol levels in body. Studies have revealed eating black rice can also help keep some dreaded ailments at bay. It may prevent onset of Alzheimer’s disease. Though solid scientific evidence does not exist, a lot of users of black rice say its consumption helps prevent and cure certain types of cancer. "Black rice contains high amounts of antioxidants, dietary fibre, minerals and other anti-inflammatory nutrients. It is the richest source of the antioxidant, anthocyanin, which is known to be cancer fighting, beneficial for heart health and inflammatory conditions.