Cereals & Millets.
Ancient Grains.
Modern Demand.

Rajgira, a tiny gluten-free seed with a soft, nutty taste. Rich in protein and iron, it is used for porridge, ladoos and fasting food, and it is a growing favourite in specialty stores.

Pearl millet, a hardy crop that grows well in dry land. It is rich in iron and fibre, is milled for rotla, roti and porridge, and gluten-free buyers around the world now seek it out.

Whole and pearled barley for food, malt and brewing use. Mild and chewy in taste, it goes into hearty soups, breads, porridge and warm bakes in kitchens across the world.

Sanwa, a fine gluten-free millet, is a popular fasting-day food right across India. Easy to cook and gentle on the stomach, it works well in khichdi, upma and light daily home meals.

Korale, a traditional South Indian millet now slowly coming back into use. Rich in fibre, with a mild and pleasant taste, it suits rice-style dishes and simple everyday meals.

Kuttu, a hill crop grown across Uttarakhand and Himachal. Naturally gluten-free and rich in plant protein, it cooks much like rice and is a trusted choice on Indian fasting days.

Kangni or Thinai, an ancient small millet with a light, nutty taste. Rich in fibre, it goes into rice-style dishes and porridge, and it suits simple, wholesome home cooking.

Sorghum, a hardy gluten-free grain with a mild and neutral taste. It is milled for bhakri and rotis, and used in many multigrain mixes. It also works well in everyday baking.

Kodra, a traditional high-fibre millet grown widely in central India. Gentle on the stomach, it works well in rice-style dishes, khichdi and many simple, everyday Indian home meals.

Kutki, one of the smallest millets, yet with a fine mineral profile. Light in body and quick to cook, it works well in upma, pongal, khichdi and many simple everyday home meals.

Yellow and white maize, clean and even in grade, grown on Indian farms. White is the softer and milder grain for food, while yellow suits grits, snacks and everyday cooking.

Chena or Barri, a traditional millet that is often eaten during fasts. Quick to cook and easy to digest, it goes into khichdi and porridge, and suits many gentle daily home meals.

Indian-grown quinoa comes in white, red and black seed, each one with its own firm bite. A gluten-free grain-like seed rich in protein, it suits salads, bowls and daily meals.

Finger millet comes in red, brown and white grain, and all three are rich in calcium. Red and brown suit savoury cooking, while white ragi is milled for sweets and soft baking.

Indian milling wheat in Sharbati, Lokwan and durum types, each one with its own colour and hardness. Mills abroad take it in bulk for their atta, maida and semolina lines.

Fox nuts, also called phool makhana, in the GI-tagged Mithila grade. Light and low in fat, they are roasted and seasoned, then sold around the world as popular snack packs.

White and red puffed rice, tossed in hot sand until each grain swells and turns crisp and hollow. It stays light and airy, and it goes into bhel, chivda and morning breakfast cereals.

Cream-white rice flakes, made by parboiling the paddy and then rolling each grain out flat. They soak up water in minutes, so cooks reach for them for quick meals and snacks.