Abstract
Approximately 95% of rice is cultivated in Asiaout of which many are pigmented, and it is primarily consumed in Asian countries, especially in China, Indonesia, and Korea. India constitutes about 5.1% of the total world production of pigmented rice. Out of many unexplored pigmented rice, Black rice (Oryza sativa L.) of North East India is widely popular for its distinct flavor and has immense significance in the rice value chain system. Its pigment, flavor and aroma, chemical composition, and volatility are still being studied by many researchers. Black rice is found to be advantageous as compared to white rice due to its high anthocyanin, protein, vitamin, and mineral content, which varies with different cultivars.
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