Chak-Hao — Authentic GI Heritage of Manipur

Chak-Hao, the aromatic black rice of Manipur, is a Geographical Indication (GI) product renowned for its nutritional value and cultural significance. Cultivated in the fertile Imphal district, this unique variety is deeply embedded in the traditions and daily lives of the Manipuri people.

Origin and Cultural Heritage

Chak-Hao, or black rice, has a rich history that is intertwined with the cultural identity of Manipur. Traditionally grown in the lush paddy fields of Imphal, this rice has been a staple food for the local communities for centuries. Its use transcends mere nourishment; it plays a vital role in various cultural rituals and festivals, symbolizing prosperity and health. Local farmers, who have preserved the traditional methods of cultivation, pass down their knowledge through generations, ensuring the continuity of this cultural heritage.

Unique Craftsmanship / Production Process

The production of Chak-Hao involves meticulous traditional farming techniques. Farmers employ organic methods, avoiding synthetic pesticides and fertilizers, which enhances the rice's natural flavor and health benefits. The cultivation process includes careful selection of seeds, typically a specific variety known for its high nutritional content. The rice is harvested by hand, ensuring minimal damage to the grains, and is then sun-dried. This artisanal approach not only preserves quality but also supports sustainable agricultural practices in the region.

Geography, Climate and Natural Factors

The Imphal district, with its unique geographical characteristics, significantly influences the quality of Chak-Hao. The region experiences a humid subtropical climate, with ample rainfall and fertile alluvial soil, ideal for rice cultivation. The local ecosystem, rich in biodiversity, contributes to the distinct taste and texture of the rice. The combination of natural resources, such as pure water from the hills and organic farming practices, enhances the nutritional profile of Chak-Hao, making it a sought-after variety both locally and internationally.

Economic and Community Importance

Chak-Hao is not only a food staple but also a source of livelihood for many farming families in Manipur. The GI recognition has further boosted its marketability, allowing local farmers to access broader national and international markets. Women-led groups are particularly involved in the cultivation and processing of Chak-Hao, empowering them economically and socially. This product contributes significantly to the rural economy, fostering community development and preserving traditional agricultural practices.

Sustainability, Quality Standards and Market Appeal

Sustainability is at the heart of Chak-Hao production. The organic farming practices employed reduce environmental impact and promote biodiversity. The rice is cultivated without harmful chemicals, aligning with modern consumer preferences for healthy, eco-friendly products. The GI certification ensures that Chak-Hao maintains high quality and authenticity, appealing to health-conscious buyers and gourmet chefs alike, both in India and on international platforms.

Usage, Consumption or Application

Chak-Hao can be enjoyed in various forms—cooked as a staple alongside vegetables and meat or used to prepare traditional dishes like 'Chak-Hao Kheer,' a sweet pudding that highlights its unique flavor. It can also be used in salads, as a base for stir-fries, or as a nutritious addition to soups. For best results, it should be rinsed thoroughly before cooking to remove excess starch, resulting in a fluffy texture. Proper storage in a cool, dry place will maintain its quality for longer periods.

Short Preparation / Usage Summary

• Rinse Chak-Hao thoroughly under running water to remove excess starch.


• Soak the rice in water for 30 minutes to enhance cooking.


• Cook the rice in a pot with a 1:2 rice to water ratio.


• Bring to a boil, then reduce to a simmer and cover for 30 minutes.


• Fluff with a fork and serve hot with your choice of accompaniments.


• For sweets, use cooked Chak-Hao with milk and jaggery to create a delightful dessert.


• Store any leftover rice in an airtight container in a cool place.

Key Characteristics

FAQs