Italian millet, also known as 'Foxtail millet' or 'Thinai', is a nutritious grain that originated in Italy. It has a mild flavor and a light texture, similar to couscous.
Roasted white rice flour is a versatile ingredient obtained by roasting white rice grains and then finely grinding them to a powdery consistency. It has a light color and a mild, nutty taste.
Chilli Papad or papadums are thin wafers made from lentil flour with a spicy taste of red pepper. Fry the papadums in hot oil for 20 to 30 seconds. Papadums are nice and crunchy and delicious as a snack, starter or side dish.
Upma Rava is the basis for making a delicious breakfast based on coarse semolina (wheat). The upma dish originates from the Indian subcontinent and is most common for breakfast in the South Indian Maharashtrian and Odia.
Jaggery is a tasty unrefined sugar made from cane sugar. It is less sweet than maple syrup. Its color varies from golden yellow to dark brown and it has a rich flavor similar to brown sugar.
Round chilies are versatile and can be used to add mild heat and a hint of spice to a variety of dishes. The uses are diverse, so you can be creative in the kitchen with these small chillies.
Red rice flakes, also known as 'poha' or 'chivda', are thin and airy flakes obtained by pressing puffed rice. They have a characteristic red color and a crunchy texture.
Samba rava is a coarsely ground wheat and is often used to make various South Indian dishes such as upma (a savory breakfast dish), kesari (a sweet dish) and various types of porridge.
Jaggery is a tasty unrefined sugar made from cane sugar. It is less sweet than maple syrup. Its color varies from golden yellow to dark brown and it has a rich flavor similar to brown sugar.
These little dried chillies are salted. They can be added to dishes, but they can also be eaten lightly fried. Very popular in South India where they are served as a side dish.