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.
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.
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.