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Black Rice Seeds are commonly known as Manipuri Chak-hao seeds. It gets its appealing colour from anthocyanin, a natural black colouring pigment that gives these rice type exceptional anti-oxidant properties and other health benefits. It is a medium-duration paddy crop that matures in approximately 120 days. The plant can reach a height of 4-4.5 feet. In terms of its distinct characteristics, demand, and delicacy, growing organically makes this crop more authentic and precious. As a result, instead of using any chemical fertiliser, Jibamrit, vermicompost, and biofertiliser should be used as crop nutrients. It has the same panicle initiation and grain filling as common paddy. It produces 12-15 quintal per acre on average. Black rice is mostly consumed after it has been cooked into rice or kheer. Rice flour, suji, syrup, beer, wine, cake, bread, ladoo, and other sweetened foods and cosmetics are some of the value added products that can be made through black rice.