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Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice,[1][2] and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, India. In Bangladesh, it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food.[3] The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.[4] Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content,[5] which is higher by weight than that of other colored grains.[6][7] It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.

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Moringa, native to parts of Africa and Asia, is the sole genus in the flowering plant family Moringaceae. The name is derived from murungai, the Tamil word for drumstick, and the plant is commonly referred to as the drumstick tree.[4] It contains 13 species from tropical and subtropical climates that range in size from tiny herbs to massive trees. Moringa species grow quickly in many types of environments. The most widely cultivated species is Moringa oleifera, native to the foothill of the Himalayas in northwestern India,[5] a multipurpose tree cultivated throughout the tropics and marketed as a dietary supplement, health food or source for herbalism practices.[6] The fruit pods of Moringa oleifera ("drumsticks") are increasingly consumed as food in many parts of the world, but particularly in South Asia.[7] The leaves are commonly used to make tea. Oils are made from the seeds, while powders can be made from the leaves and roots.