Move over, quinoa. There’s a new grain in town — and it’s not just trendy, it’s ancient, Indian, and incredibly powerful.
Meet Black Rice, also known as “forbidden rice” or “chak-hao” in Manipur, and increasingly called the supergrain of the future. Once reserved for Chinese royalty and grown in the tribal belts of Odisha and the Northeast, black rice is now rising from history into health stores, recipe books, and nutrition plans across the world.
At The Superfood, we bring you black rice sourced directly from tribal farmers in Odisha, hand-harvested and naturally dried — no chemicals, no processing, just real, powerful food.
Let’s explore why black rice is being called the new quinoa — and why it may just be better.
Black rice is a variety of rice that appears black (or deep purple) due to its high anthocyanin content — the same antioxidant that gives blueberries, blackberries, and purple cabbage their color.
Unlike white or even brown rice, black rice is unpolished, whole grain, and rich in fiber, minerals, and antioxidants.
In short: it’s not just a carbohydrate — it’s functional food.
Here’s how black rice stacks up:
|
Nutritional Benefit
|
Black Rice
|
Quinoa
|
|---|---|---|
|
Antioxidants
|
Very High (Anthocyanins)
|
Moderate
|
|
Fiber
|
High
|
High
|
|
Protein
|
Moderate
|
High
|
|
Iron
|
Rich
|
Moderate
|
|
Taste
|
Nutty, earthy
|
Neutral
|
|
Local to India
|
✅ Yes
|
❌ No
|
Black rice has more antioxidants than any other rice variety — and even more than blueberries per gram. It fights free radicals, slows aging, and supports immunity.
Thanks to its low glycemic index, it releases sugar slowly — preventing spikes and crashes. Ideal for diabetics, PCOS, and weight management.
The high fiber helps in digestion and promotes a healthy gut microbiome, while the antioxidants reduce cholesterol and inflammation.
Unlike quinoa (which is native to South America), black rice supports Indian farmers, particularly tribal communities in Odisha and the Northeast.
Most protein powders on the market come with:
It’s surprisingly versatile — with a slightly chewy, nutty texture and beautiful deep color when cooked.
Cooking tip: Soak for 6–8 hours, boil with 2.5x water. Or pressure cook for quicker results.
At The Superfood, we work with tribal farmers in Odisha who grow black rice using traditional, chemical-free methods. We help them earn fair wages, ensure soil health, and bring you rice that’s:
Skip the imported grains and bring home what’s local, powerful, and trusted for generations.
Try our tribal-grown black rice — available in 500g and 1kg pouches.