Grains

Finger Millet is one of the popular millet which is rich in multi nutrients. Finger Millet flour is pale pinkish in color and has high protein content and it is also gluten-free. It is rich in antioxidants which helps the body in preventing many diseases. Finger Millet flour is high in calcium which keeps our bones strong and healthy, preventing osteoporosis. It is rich in minerals and fibre which helps in easy digestion. Enjoy healthy delicacies like finger millet roti, dosa and boost your immune system.

It is known as finger millet, African finger millet, red millet and ragi, are the oldest food and first cereal grain used for domestic purpose. Finger millet is originally native to the Ethiopian highlands and was introduced into India approximately 4000 years ago. They can be grown in dry weather; can withstand severe drought conditions and adaptable to higher elevations. These are short duration, ready to harvest as little in 65 day and can be easily grown throughout the year. It is highly grown crops among all small millets. It is rich source of protein and minerals in comparison to all other cereals and millets. It contains important amino acids. It has the highest amount of calcium (344 mg) and potassium (408 mg). It is beneficial for individuals with low haemoglobin levels as it is great source of iron.

Turning regular Bajra millets into “sprouted bajra” have pretty intriguing nutritional benefits. Once, you soak the bajra, they germinate. Sprouts consume some of the grain’s starch, thereby altering the food’s nutritional content. Sprouted grains are natural, nutritious, and healthy.

Bajri or pearl millet is an excellent source of iron, fiber, proteins and folic acid which makes it healthy. This grain is a fantastic protein source, especially for vegetarians and it is gluten-free. It is rich magnesium content is imperative for bone formation. Magnesium and calcium...

Sihori Wheat is grown in the Sehore region of MP and is the most premium variety of wheat grain available in the country. It has a golden texture and feels heavy on the palm and has a sweet taste.

Sihori Wheat has various positive impacts on health and body. With an objective to fulfill the ever-evolving demands of our clients, we are engaged in offering a wide assortmen.

Sihori Wheat is grown in the Sehore region of MP and is the most premium variety of wheat grain available in the country. It has a golden texture and feels heavy on the palm and has a sweet taste.

Tukdi Wheat is a 100% natural, gluten-free product made from a mixture of three types of whole grains, including wheat, millet, and quinoa. It can be eaten as a breakfast cereal or used in baking.

All products are vegetarian. They are rich in fibre, minerals, vitamins and nutrition. Grains are of high quality with natural colour and taste. Moreover, they are a good source of natural proteins. They do not contain any harmful chemicals, fertilizers and pesticides. All products are organic and finely crafted. Store them in a dry place.

Bhalia wheat gets its name from the Bhal region of Gujarat, which falls between the districts of Ahmedabad and Bhavnagar in the state. Locally, it is referred to as Daudkhani wheat. For the first time, on July 7, consignments of Bhalia wheat travelled to Sri Lanka and Kenya from Gujarat.

Truly authentic Basmati can come only from the foothills of the Himalayan Mountains. There, a perfect harmony of climate, fertile soil and pure spring water produce this most extraordinary grain. The long-grain rice of Royal® has an enticing aroma and is grown under the careful attention of India’s most expert farmers, and after harvesting it is aged for a minimum of twelve months in temperature-controlled silos. As with fine wine or cheese, this aging process brings out the full flavor of the grain, and also results in a non-sticky texture. This fluffy, aromatic and delicate-tasting rice is sure to enhance any meal.

White long grain rice is a versatile staple used for cooking authentic recipes by most cultures around the world. Keep white rice in your cupboard and you’ve got endless quick and easy options for dinner. White long grain rice is enriched to replenish nutrients that are removed during the milling process. To retain these vitamins, don’t rinse enriched rice before steaming and also skip draining enriched rice after cooking is complete.

Short-grain rice, or Japonica rice, contains more starch than long-grain. The grains are plump and shorter, and tend to stick together when cooked. It is popular throughout Asia and eaten on the side or used to make sushi. It is also a good rice for making rice puddings, due to its starch content.

The world of medium-grain rice is vast and varied. It includes both whole-grain rices, like black and brown rice, as well as white rices, like Arborio and Calrose. For help navigating the complex field of medium-grain rice, read on for all you need to know about choosing, cooking, and eating the popular grain.

An edible grain, corn is one of the most important grains after wheat and rice. With two separate grain-cleaning facilities, we are a leading exporter of premium quality corn. Extensively used as a food ingredient for human consumption and feeds ingredient in animal feeds, corn is also used in the industrial production of bio-fuels.

Corn flour has an earthy, sweet taste similar to corn while other hand cornstarch is flavorless, it adds texture rather than taste to the dishes.

Figuring out how to grow sweet corn is not as complicated as you might think. Master the basics of sowing, planting and nurturing these towering treats, and you’ll wonder why you didn’t try sooner. Once you’re peeling back your own creamy homegrown cobs, you will be addicted to growing more.

Sorghum, popularly known in India as Jowar, is a cereal grain, which is found mostly in tropical and subtropical climates. Sorghum has been a part of the human diet for more than 5000 years, with its uses being traced through several civilizations across the world.