Singhara Atta
Made by stone-grinding water chestnuts, this flour has a warm, nutty flavour with a gentle sweetness.
Grains and Flours
East Indian Arrowroot Powder
Powder from narrow leaved turmeric which grows wild in the Western Ghats.
Khapli Wheat Flour
Made from Emmer, a lesser-grown variety of wheat, this flour has a nuttier flavour and a coarser texture than conventional wheat flour.
Kerala Matta Rice
A staple in Kerala, this semi-polished, parboiled Matta rice is nutty and has a uniquely chewy texture. It is also high in fibre.
Mullankaima Rice
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.
Sprouted Amaranth Flour
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.
Sidda Sanna Red Rice Flour
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.
Illupai Poo Champa
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.
Khapli (Emmer) Wheat Flour
A hardy native variety with a natural hint of sweetness, Khapli is one of the oldest cultivated varieties of wheat in India.