A gluten-free flour with low glycemic index made from the dried, ground pods of the mesquite tree. It adds a nutty & hazelnut-like flavor; use only as a partial substitution in cookie recipes to add flavor & nutrition.
Fluffier & lighter in taste than other quinoa varieties, this protein packed pseudo grain (has nutritional properties closer to that of a seed than a grain) is a delicious addition to khichri, salads & even baked goods.
Made from finely ground, blanched almonds with the skins removed, almond flour is often used in India to make burfi, a type of milk-based sweet. Try replacing 1/4 of the white flour in a cookie recipe for almond flour to get a denser texture & slightly nutty taste.
Flattened rice best used by sautéing or deep frying then flavoring with spices & sugar.
Originally from Kerala and also known as rosematta rice, red rice has a robust earthy flavor. It works great in stews and will hold its shape over long periods of cooking.
Simply an assortment of white, red & black quinoa. The addition of the red and black varieties provides a heartier texture as well as a pop of color. Just like white, this mix is delicious in salads, khichri & sweets.
A gluten-free ancient grain with a toasty, earthy flavor, teff flour is best known for its use in injera, a fermented, pancake-like bread from Ethiopia. Try substituting 25-50% of the flour in pancake, cookie or quick bread recipes.
Whole wheat flour that has been finely ground, which enables the making of a soft roti or chappati.
Finely ground white or brown rice used to make pancakes & snacks in India.
Ground from tiny seeds, amaranth is a grain that is higher in protein than most and is commonly used in desserts like ladoos and mithais.
A finger millet native to India, ragi flour is high in protein & mineral content. It can be used to supplement dosa or idli batters for enhanced flavor & nutrition.
A high protein grain, millet & millet flour has been used in India for thousands of years to make breads, khichri & porridges.
Whole sorghum is used in stews & the flour is used to make hearty flatbreads during cold winter months.
Milled durham wheat endosperm is ground to make semolina; the flour is used in breads, sweets and snacks in India.
Originally from Asia but not used very much in India, rye flour has unusual carbohydrates and proteins resulting in a distinctive flavor. Rye flakes can be substituted for rice to make poha, the popular Gujarati breakfast.
A subtly spicy, nutty and aromatic long grain white rice from the foothills of India, basmati rice develops flavor when aged. Its distinctive length can cook up to a flaky finish where each grain appears separate.
Brown basmati is the same as white basmati except that the outer husk has not been removed. It takes longer to cook but has increased fiber and nutrition. It works well boiled and used in salads or khichri and other stews.