Red lentils are a widely used type of lentil in Indian cuisine and are increasingly being introduced to us. It is therefore ideal to use in curries, purees, casseroles or for thickening soups.
Bajra flour is a finely ground pearl millet and has a grayish color with a slightly nutty flavor. Bajra flour is often combined with wheat flour in India to make flat breads such as bhakari, thepla and khakhra. It is gluten free.
White cornmeal is ground from dried corn kernels and is fine in texture. An interesting ingredient in baking tortillas, muffins, pancakes and cornbread.
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.
Payasam Vermicelli can be made from whole wheat flour. It is a long type vermicelli. The appearance of Payasam vermicelli is much thinner than noodles.
Foxtail millet vermicelli is an important healthy alternative to rice. Compared to rice, it has a low glycemic index, i.e. it only gradually increases blood sugar after food intake.
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.