Grains and Flours

Made from Emmer, a lesser-grown variety of wheat, this flour has a nuttier flavour and a coarser texture than conventional wheat flour.

A staple in Kerala, this semi-polished, parboiled Matta rice is nutty and has a uniquely chewy texture. It is also high in fibre.

This short-grain, low-starch, fragrant rice, which almost disappeared from our plates after the Green Revolution, was revived by farmers and activists as part of the Save Our Rice campaign.

Instead of grinding the base grain, this flour is made from amaranth—or cholai—that is sprouted before being ground. The sprouting process breaks down the starches into sugars, bringing out the grain’s natural sweetness.

Unlike most red rice varieties that are thicker and have a bolder appearance, Sidda Sanna has slender long grains with a pleasant aroma and a nutty taste.

This long-grained variety of rice has a greenish hue, and gets its name because the paddy resembles flowers of the Illupai tree, and emanates a bright fragrance similar to its flower.

A hardy native variety with a natural hint of sweetness, Khapli is one of the oldest cultivated varieties of wheat in India.

Often known as the ‘King of Paddy’, Ajara Ghansal is a highly aromatic Gi-tagged rice with short, bold grains. It has a tender, non-sticky texture and a distinct creamy white appearance.