Joha is a traditional Assamese rice notable for its aroma and delicate taste. It is the sweet aromatic nature, delicate texture and excellent taste of the Joha rice that makes it unique and ideal for making fragrant pulao, delicious desserts like payash (kheer) and is the perfect match for a number of ethnic delicacies.
A special class of scented rice, it is completely different from the famous Basmati rice. It has a delicate texture and rich in anti-oxidant compounds. Studies have found Joha rice to contain proteins, phenolic compounds, flavonoids, carbohydrates and volatile oils. The rice has high level of acetyl and pyrroline, which gives it the sweet aroma. It also has more multivitamins than any other variety of rice.
- Contains essential amino acids or proteins that act as an excellent substitute and plant-based protein for vegetarians or vegans.
- The flavonoids content of this rice have a wide range of pharmacological benefits and in known to protect against diseases such as cardiovascular disease, cancer, inflammation and allergy. It is also said that intake of food rich in flavonoid contents reduces the risk of certain cancers such as angiogenesis and cell proliferation activities.
- Joha rice contains high potency of volatile oil components which gives the rice its multivitamin properties.
Manipuri Black Rice (CHAK-HAO)
Rs. 220.00 INR Rs. 250.00 INR
For centuries, black rice was forbidden for common people making it reserved for only Chinese royalty. However, it has always been part of various delicacies made in North East India. Traditionally known as CHAK-HAO in Manipur, black rice has emerged as a super food in recent time due to its high nutritional value. Though black rice is nowadays ...