Black Rice

Assam Black Rice is an ancient heirloom rice variety traditionally cultivated in Assam’s fertile soils. It is prized for its deep black to dark purple colour — the hue comes from anthocyanins, powerful natural antioxidants present in the bran layer. Assam Black Rice is often considered more nutritious than white or brown rice and is gluten-free and rich in fibre, minerals

and phytonutrients.

Typical Specification (Quality & Physical Parameters)

Typical Specification

Botanical Name: Oryza sativa indica (pigmented rice)

Colour: Deep black to purple (bran layer)

Grain Type: Medium to long grain whole rice

Appearance: Whole kernel — unpolished, black bran

Moisture Content: ≤ 13% (typical export quality limit)

Purity: ≥ 98% (minimal foreign matter)

Admixture / Broken: ≤ 2% (low broken grains)

Processing: Raw / unpolished / hand- or machine-cleaned

Shelf Life: ~12–18 months (when stored cool & dry)

HS Code: 1006.30.90 (rice, whole grain)

Aroma & Taste

Nutty, slightly sweet, earthy; turns deep purple when cooked

Packaging Options: Retail pouch sizes (500 g–5 kg) or bulk sacks (10–50 kg) for domestic and export trade.

Nutritional Highlights

Assam Black Rice has a superior nutrient profile compared to typical white rice:

• Anthocyanins & Antioxidants: High content provides strong free-radical neutralization and may reduce inflammation.
• Dietary Fiber: Supports digestive health and helps regulate blood glucose levels.
• Minerals: Rich in iron, zinc, calcium, magnesium — important for bone, immune and metabolic health.
• Protein: Higher than many traditional rice types — Assam landraces tested show protein up to ~12–13 % on dry basis.
• Low Glycemic Index: Slower glucose release than white rice — favourable for diabetes management.
• Fat & Energy: Nutrient profile varies by source but generally offers ~340 kcal/100 g dry with modest fat and high complex carbohydrates.

Functional & Cooking Properties

• Colour Change: When cooked, the black bran pigments leach, giving cooked rice a deep purple colour.
• Texture: Traditionally firmer and chewier than polished white rice — sometimes sticky due to low amylose content (10–15 % in some landraces).
• Cooking Time: Slightly longer than white rice; often soaked before cooking to soften.

Uses & Applications

Assam Black Rice is versatile and used in:

• Everyday meals — rice bowls, pulao, mixed with other grains
• Health-centric diets — diabetic, gluten-free, high-fiber plans
• Desserts & specialty dishes — purple rice pudding, sweet rice preparations
• Value-added products — flours, snacks, and bakery items

Health & Functional Benefits

Assam Black Rice is linked with several potential health benefits due to its bioactive components:

• Antioxidant & anti-inflammatory effects
• Cardiovascular support (cholesterol & blood pressure)
• Blood sugar regulation
• Improved digestive health
• Supports iron intake (useful in plant-based diets)

Trade & Quality Standards

For export markets, producers often adhere to:

• Strict purity & grading standards
• Moisture & storage controls
• Certifications: FSSAI, APEDA/IEC, ISO quality compliance (for packaged exports)