BLACK RICE gets its color from phytochemical in the inner portion of the rice bran | Unpolished | Color to fade when soaked in water | Contains 23 types of antioxidants | Highest in antioxidants | A part of Asian Culinary culture for the last 9 thousand years | Known as Forbidden or Emperor rice as in history it was forbidden except the Royal families
 
Know your food
 
Black rice, also known as forbidden rice, is a variety of rice that has black or
dark purple grains, turning a deep purple when cooked. This unique rice is
valued for its rich colour, nutritional density, and health benefits. Its dark colour
comes from anthocyanins, powerful antioxidants that are also found in fruits like
blueberries and blackberries.
Black rice has a long and rich history, particularly in Asia. It was cultivated in
ancient China, and was traditionally reserved for royalty and nobility, hence the
name “forbidden rice.” The idea behind this name was that only the emperor
and his family were allowed to consume it, as it was believed to promote
longevity and good health.
The cultivation of black rice is believed to have originated more than 2,000 years ago
years ago in ancient China. It spread throughout Asia, particularly to countries
like India, Thailand, and Vietnam. In the past, black rice was not widely
available to the general public due to its rarity and high value.