Zhongxiang Black Rice

Zhongxiang Black Rice

　　Black rice is a type of rice that is both edible and medicinal, known for its excellent quality. It has a long cultivation history and is an ancient and precious rice variety in China. Legend has it that over two thousand years ago during the reign of Emperor Wu of the Han Dynasty, it was first discovered by the explorer Zhang Qian, the Marquis of Bowang.

　　Both black rice and purple rice are precious varieties among rice, belonging to the glutinous rice category. Black rice is a distinctive variety developed through long-term cultivation of the rice plant (Oryza sativa) in the Poaceae family. The grains come in both indica and japonica types, and can be either glutinous or non-glutinous. The unpolished rice appears black or dark brown in color.

　　Main nutritional components (unpolished rice): Based on dry matter content, it contains 8.5–12.5% crude protein, 2.7–3.8% crude fat, 75–84% carbohydrates, and 1.7–2% crude ash. Black rice generally contains 1–3 times more minerals such as manganese, zinc, and copper than regular rice. It also includes special nutrients not found in common rice, such as vitamin C, chlorophyll, anthocyanins, carotene, and cardiac glycosides. Congee made from black rice is fragrant, shiny, soft, and glutinous, offering rich nutrition and excellent tonic effects. As a result, it is often referred to as “blood-enriching rice” or “longevity rice.” There is a folk saying in China: “When it’s black, it nourishes.”

　　With its dark, glossy appearance and high nutritional value, black rice is hailed as the “black pearl” and the “king of all rices.” It is produced in many regions across China, with representative varieties including Shaanxi black rice, Guizhou black glutinous rice, and Hunan black rice. It has high edible value and can be used not only for making congee but also for producing various nutritious foods and brewing liquor.