Vol. 10, Special Issue 1, Part A (2026)

Traditionally revered as a heritage crop in the states of Manipur and Tamil Nadu, Indian black rice has recently been recognized as a vital functional food in the international market. Commonly referred to as Chak-Hao or Karuppu Kavuni, and distinct from Chinese black rice varieties, display rich nutraceutical values, predominantly containing anthocyanins, EAAs, and antioxidants This review includes contemporary research on black rice in terms of its botany, nutritional content, medicinal properties, and technological advancements, and with a special emphasis on export analysis and processing difficulties, thereby making Kaala Dhaan an integral contributor for overcoming hidden hunger and lifestyle illnesses.