Black Rice from Mojiang

Black Rice from Mojiang

Mojiang black rice is a geographically protected product.

Mojiang black rice is a registered geographical indication trademark.

　　Basic Characteristics of Black Rice from Mojiang

　　　　Known for its purple color, Mojiang black rice is often referred to as the “finest rice” and falls under the category of glutinous rice. It is commonly called “purple pearl,” and in *Dream of the Red Chamber*, it is known as “imperial rouge rice.” The grains are large and plump, with strong viscosity. When cooked, it can reconnect broken grains, believed to have “bone-mending” effects. *Compendium of Materia Medica* states that black rice nourishes yin, supplements kidneys, strengthens the spleen, warms the liver, improves vision, and activates blood circulation.

　　 Nutritional Value of Mojiang Black Rice

　　　　Black rice is rich in protein, fat, lysine, tryptophan, riboflavin, thiamine, folic acid, and various other vitamins, as well as essential trace elements such as iron, zinc, calcium, and phosphorus needed by the human body. It can be cooked directly or processed into various side dishes. Fragrant and delicious options like black rice cakes, sweet purple rice wine, red date black rice porridge, black rice with notoginseng and chicken, black rice eight-treasure rice, black rice steam-pot chicken, and black rice gourd duck are widely loved for their nourishing qualities. Mojiang’s “Sealed Black Rice Wine,” baked with black rice, once won a gold medal at the Paris International Exposition, gaining international fame and high market demand.

　　 How to Eat

　　　　It can be consumed in the same way as regular rice. Since black rice contains natural pigments and tryptophan, washing or soaking it may cause discoloration (a loss of nutrients). Therefore, avoid vigorous scrubbing, and use the water (which turns red) for cooking together with the rice—do not discard it.

　　Since the time of Emperor Wu of Han, successive emperors have listed black rice as an “imperial tribute,” making it a delicacy enjoyed by royalty and nobility. It is also one of the gift items selected by modern Chinese leaders for presentation during state visits abroad.

　　 Introduction to the Origin of Mojiang Black Rice

　　　　Mojiang black rice originates from Pu’er City, Yunnan Province. Purple glutinous rice is a specialty of Mojiang County in Pu’er City. Mojiang is a county traversed by the Tropic of Cancer, which gives it unique climatic and sunlight conditions vital for crop production. Produced in the Tropic City—the world’s capital of twins—Mojiang black rice grows in unpolluted Hani terraced fields made of clayey soil. It is cultivated using original ecological methods without fertilizers or pesticides, making it a rare, natural, healthy, residue-free, and pollution-free green grain. It has been listed among Yunnan Province’s renowned rural specialty products and was designated as an official food for the 11th Asian Games.

　　Legend has it that the globally highest rate of twin births in Mojiang is closely related to the long-term consumption of this purple rice, which grows along the Tropic of Cancer (the line of yin and yang).