Chak-Hao is a scented glutinous (sticky) rice which has been in cultivation in Manipur over centuries.
It is characterised by its special aroma.
The rice is black in colour and takes the longest cooking time of 40-45 minutes due to the presence of a fibrous bran layer and higher crude fibre content.
Chak-Hao has also been used by traditional medical practitioners as part of traditional medicine.
Chak Hao bagged the Geographical Indication (GI) tag in 2020.
