In the ancient world, Black Kavuni Rice was reserved for the royals and the kingdoms elite fighters, hence the term "Forbidden Rice" as commoners could not accesss this mythical panacea for all ailments.
This rice is called Karuppu Kavuni in Tamil Nadi and is known by different names across most of Asia. Black rice is also known as ‘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, these include Indonesian black rice, Philippine balatinaw rice, and Thai jasmine black rice.
Black rice is known as chak-hao in Manipur, where desserts made from black rice are served at major feasts.In Bangladesh it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. 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.
THIVIYAM Black Kavuni or Karuppu Kavuni the Forbidden Rice 500gm
- You get 500gm of naturally grown Black Kavuni or Karuppu Kavuni Rice
- The deep black or the purple hue of the black rice is a marker of its high antioxidant properties
- The phytonutrients present in black rice help cleanse the body of disease-causing toxins, making it a natural detoxifier
- It contains 8.5gms of protein in a 100gms serving, while brown and red rice contains 8gms and 7gms of protein respectively for the same serving
- Hight fibre makes this good for digestion