From the sweat and soil of Assamese farmers is born this incredible black-purple rice. So holy it is, that the localities mark festive occasions by making CHAK-HAO (black rice kheer). Infused with tamarind and black peppercorns - here's a khatta-meetha-teekha drink. We swear, no doctor will stop you from having this rice!
The science: Hydroxycitric acid (HCA) found in tamarind helps suppress appetite and inhibits fat storage. Black pepper improves the digestion power by increasing hydrochloric acid secretion; necessary for the digestion. Hence we call it the tasty digestive kadha. Black rice also leaches anthocyanin (healthy plant pigment).
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