Kalabhat

Description

THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE

Kalabhat is a tall, hardy cultivar, nonchalant to weather aberrations, and requires minimal water to thrive while adapting well to various soil and climatic conditions. For instance, in West Bengal, it is cultivated in districts such as Jhargram, Dinajpur, West Midnapore, Bankura, North 24 Parganas, and Nadia, each with distinct land and climatic zones including Terai, Gangetic alluvial, and undulating red and laterite regions. Due to these traits, this Kharif variety is also grown in several southern rice-producing states. However, its aroma can vary depending on soil conditions.

The variety matures in 138-140 days and is highly resistant to pests and diseases. Like many heritage cultivars, it responds poorly to fertilizers and has lower productivity. Farmers believe that the best aroma is achieved through organic farming methods with green manure and plant-based nutrients. During and after the flowering stage, the farm air is filled with a sweet, Basmati-like fragrance.

Outside North East India, Kalabhat or any black rice for that matter is yet to gain popularity as a staple grain. Its black appearance, chewy and glutinous texture are exactly opposite of what the rest of India considers a good cooking and eating quality of table rice. For which farmers find it difficult to market black rice in huge quantities.

Standard de-husking machines cannot be used to mill Kalabhat. Instead, special rubber huller de-husking machines are required to preserve the nutrient-rich husk and maintain the rice’s nutritional properties. To assist farmers in remote areas, the Government of West Bengal has installed these specialized machines.

Agricultural scientists working with indigenous varieties of rice strongly believe this rice has good export potential.

NUTRITIONAL AND MEDICINAL PROPERTIES

• Historically, black rice has been prized for its high nutritional content. During the China’s Imperial period, it was exclusively consumed by royalty and the elite in China and Indonesia and was known as “forbidden rice.” Common people were restricted from growing, storing, or consuming it without special permission. It is believed that black rice reached India through trade and has been cultivated and consumed in North Eastern India for nearly a millennium.
• The captivating purplish-black color and potent antioxidant properties of Kalabhat rice are attributed to the flavonoid pigment anthocyanin. This compound helps detoxify the body and combat chronic illnesses such as cancer and heart disease. Recently, black rice has gained scientific interest and recognition for its high nutritional value, curative effects, and antioxidant and anti-carcinogenic properties.

• Black rice is widely regarded as a superfood. In Ayurveda, it is believed to balance the three primary life forces (vata, pitta, and kapha) that govern movement, digestion, metabolism, and body structure. It is known for its nutritional value, ability to strengthen the body, reduce inflammation, and enhance hormonal function and fertility.
• In many communities in North East black rice is traditionally served to pregnant women to reduce complexity during childbirth and used as
• Not only in Ayurveda but globally, beyond its traditional role as a staple food, black rice is gaining popularity due to its impressive nutritional profile.
• Scientific studies indicate that, among all rice varieties differentiated by color, black rice demonstrates the best nutritional and medicinal properties.
• As a whole grain, it retains its nutrient-rich bran and is particularly high in fiber. Various in vitro and in vivo research, shows that black rice, along with its extracts and anthocyanin-rich components, exhibits significant anti-inflammatory, antioxidant, and anticancer effects.
• This rice is rich in various minerals and amino acids,) including magnesium, calcium, copper, carotene, and several essential vitamins) which is believed to fight a lot of health issues such as anemia, constipation, tumors, coronary heart disease, inflammation, nephrological disorders, type 2 diabetes, hyperglycemia, and hypertension.
• Additionally, black rice has been found to aid in obesity management by promoting leptin secretion, which is crucial for appetite regulation. Its benefits extend to supporting bone health and managing metabolic conditions such as obesity, hyperlipidemia, high blood glucose, and heart disease.
• However, most scientific research on this rice lacks pharmacological investigation. To fully explore its potential and substantiate its health benefits, comprehensive scientific, preclinical, and clinical studies are needed.

CULINARY USES

• Kalabhat is typically consumed in its raw form, either sun-dried or atop, with the bran included to preserve its anthocyanin content. It is marketed as unmilled rice.
• Like other whole and colored grains, Kalabhat contains phytic acid, an anti-nutrient. It is highly recommended to soak the rice for at least 4-5 hours before cooking. After soaking, discard the liquid and cook the rice using either the absorption or steaming method. Soaking not only reduces cooking time but also softens the bran and prepares it for faster cooking.
• Kalabhat has low amylose and high amylopectin content, which makes the cooked rice sticky and soft even after cooling to room temperature. The traditional steaming method used in the North Eastern states yields a better texture for this rice. Once cooked, the grains tend to break lengthwise and stick together.
• In India, Kalabhat is traditionally enjoyed by tribal communities in the North East and Maharashtra as table rice, in celebratory meals, and as sweet treats such as pitha and rice pudding (kheer). Steamed rice is often consumed with morning or evening tea.
• In Bengal, Kalabhat is gaining popularity primarily for its nutritional profile. Despite its sweet taste and pleasant aroma, its chewy texture has limited its popularity as a table rice. Currently, it is mostly used for preparing lavender-hued payes (kheer) that have a distinct smell similar to blueberries.
• To reap its nutritional benefits and overcome its nonfamiliar texture on the Indian palate, a mixture of rice very similar to Korean ‘Japgokbap’ could be prepared by mixing some part of Kalabhat with white rice.
• Due to its amylopectin content and stickiness, Kalabhat flour is an excellent alternative to regular wheat flour, especially for those with gluten intolerance. It can be used to make rotis, puris, and breads.
• Kalabhat flour is also effective for making pithas and rice-based sweet dishes, as the low amylose content helps keep the pithas soft for longer. Additionally, chira (beaten rice) made from black rice is becoming popular for its soft texture and delightful aroma.
• An agro-producer company in West Midnapore, West Bengal, named ‘Bosumata,’ has developed a porridge-like health food called ‘Black Boon’ from this rice. They cultivate the rice organically and claim that it helps prevent diseases and boost immunity, particularly in children and women.
• Due to its sticky and chewy texture, Kalabhat could also be used in various Western dishes such as risotto and rice-based salads.

WHO GROWS THIS RICE & WHERE CAN I BUY?

• Possible Sources

SOURCES & FURTHER READING

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