codefortepure

Barnyard millet—called sanwa or jhangora in India—is a tiny, gluten-free ancient grain with a pleasantly nutty flavour and light texture. It grows well in rain-fed, hilly and semi- arid regions, and is cultivated across Uttarakhand, Himachal Pradesh, Madhya Pradesh, Chhattisgarh, Karnataka, Andhra Pradesh and Tamil Nadu, as well as Nepal. Its short crop cycle and low water requirement make it a climate-smart staple for modern kitchens. Why barnyard millet flour is good for you This flour is...

Kodo millet—known as varagu (Tamil), kodon (Hindi) and arka in parts of India—is a hardy, gluten-free ancient grain with a pleasant, mildly nutty taste. It thrives in semi-arid, rain-fed regions and is cultivated across Madhya Pradesh, Chhattisgarh, Maharashtra, Tamil Nadu, Karnataka and Andhra Pradesh, as well as Nepal. Its resilience and short growing cycle make it a sustainable choice for everyday meals. Why Kodo millet flour is good for you Kodo millet flour is rich in dietary fiber and...

Soyabean flour—made by finely grinding dried soybeans—is a naturally gluten-free pantry hero that boosts protein and texture in everyday dishes. In India, soy is grown widely across Madhya Pradesh (the “soy bowl” of India), Maharashtra, Rajasthan, and Telangana, and is also cultivated in the U.S., Brazil and China. When freshly milled, soya flour brings a warm, nutty aroma and excellent binding to rotis, batters and bakes. Why soyabean flour is good for you Soya flour is celebrated for its...