Finger millet, also known as Ragi, is a nutritious gluten-free grain, rich in calcium, fiber, and essential nutrients like iron.
Relax the body naturally, reducing anxiety, depression, insomnia, and migraines.
Help in condition such as blood pressure, liver disorders, asthma, and heart weakness.
No Chemicals and preservatives added.
Quality - A Grade
Moisture - 12% at max
Kodo millet is also known by its scientific name, Paspalum scrobiculatum.
Kodo millet is a nutritious gluten-free grain, known for its resilience, rich nutrients, and suitability for diverse culinary applications.
No Chemicals and preservatives added.
Quality - A Grade
Moisture - 12% at max
Little millet is a small-grained cereal rich in nutrients, gluten-free, and versatile in cooking, commonly used in various cuisines.
No Chemicals and preservatives added.
Quality - A Grade
Moisture - 12% at max
Pearl millet is a nutritious, drought-resistant cereal crop known for its high protein, fiber content, and adaptability to harsh environments.
Pearl millet is used for making flatbreads (like roti), porridge, baked goods, alcoholic beverages, and livestock feed in agriculture.
No Chemicals and preservatives added.
Quality - A Grade
Moisture - 12% at max
Foxtail is one of those forgotten grains that were a part of ancient Tamil culture. Foxtail millet, called Thinai in Tamil, is offered to Lord Muruga, the patron deity of Tamil Nadu. Foxtail millets are high in iron content and these millets are totally pest-free. Foxtail not only not need any fumigants, but act as anti-pest agents to store delicate pulses such as green gram. They also control blood sugar and cholesterol levels and increase HDL cholesterol.
Pearl Millet A cereal, used a lot in rural India, it has a high fiber content. The most common millet is pearl millet , which is an important crop in India. India is the largest producer of pearl millet. Very famous in Rajasthan, it is the most famous type of millet. Pearl Millet with sarsoon da saag is one of India's signature dishes from the farms. These brown grains incorporate a nutty and bittersweet after taste. It is commonly prepared as a bread and stuffed parathas whereas the flour can be used to make dokhlas and chaklis. Bajra should always be consumed fresh therefore it is best to purchase it in small quantities.
