Gram flour (chickpea flour), also known as chickpea flour or besan flour, is widely used in Indian cuisine. It is a light yellow colored flour with a fine texture. It has a nutty flavor and a high protein content.
These mung dal or mung beans are natural and split mung beans with the outer shell removed. This makes them even more digestible than regular mung beans.
Soy chunks are a good meat substitute, contains iron and vitamin B1. Soy chunks are made from soybeans. The puffing process gives the structure that is reminiscent of meat.
Jaggery is a tasty unrefined cane sugar. The benefits of jaggery include its ability to cleanse the body, act as a digestive aid, and provide a healthy amount of minerals.
Cold-pressed groundnut oil from Nilaa is a high-quality vegetable oil that is traditionally prepared by hand, so that all essential nutrients are retained. It is the best quality groundnut oil available.
Ragi, also known as finger millet, is known for its very high nutritional values. Ragi is a rich source of calcium, potassium, iron, proteins, fiber and other minerals. Ragi is gluten free.
Seeraga Samba rice is a gluten-free white rice, which is a seasonal product. It is a very high quality rice that can easily compete with the Basmati rice.
Cumin Papad or papadums are made from lentil flour with cumin flavor. Fry the papadums in hot oil for 20 to 30 seconds. Pappadums are delicious as a snack, appetizer or side dish.
Barnyard Millet can be a good source of iron for vegetarians. It is a source of dietary fiber and protein and is naturally gluten-free. It is a low glycemic index food.
Jowar flour, also known as cholam flour or great millet flour, is widely used in Indian cuisine. It is a light colored flour with a fine texture. It has a high protein content and does not contain gluten.
Tamarind tastes sour and can be used just like vinegar or lemon juice to tenderize meat. It can be used in, for example, chutneys, curries, sauces, marinades or stews.