mesquite flour

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.

mesquite flour

white quinoa

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.

white quinoa

almond flour

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.

almond flour

south indian red rice

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. 

south indian red rice

quinoa

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.

quinoa

teff flour

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.

teff flour

amaranth

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.

amaranth

rye

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.

rye

basmati rice

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.

basmati rice