‘Forbidden Rice’ in ancient China since only those belonging to the upper class could afford to eat it. There are several varieties of black rice available today. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles. In north east it is found in organic form with C3 certificate. It is GI tagged from Manipur.

tag that is given to Assam. Because of its innate scent, Joha has a special place among all kinds of rice and is extremely valued, generally known for its scent, essence and exemplary taste. The uniqueness of this rice is mainly attributed to particular climatic conditions prevalent in the area, together with various characteristics and system of rice cultivation. Joha rice is most appropriate for making fragrant pulao, and tasty sweets like kheer or rice pudding.

as grain or fodder. Corn is used as vegetable, as corn-on-the-cob, fresh, canned or frozen. Kernels may be cut from the cob and used in many ways, in succotash, custards, fritters, soups and chowders. It is widely cultivated in different localities of the North eastern region which is used in mainly for animal fodder a by the farmers.