Kambu, or pearl millet, is packed with iron and fibre for improved digestion. Keeps the body cool and energised. Great for summer porridges and fermented batters.
Kuthiraivali is a fast-cooking millet rich in iron and calcium. Traditionally consumed during fasting. Excellent for breakfast dishes and light dinners.
Ragi is a calcium-rich ancient grain ideal for bone health and diabetes management. It’s gluten-free and naturally cooling. Perfect for porridge, rotis, and baby food.
Red Cholam offers a richer mineral profile with a slightly nutty taste. Known for its anti-inflammatory benefits. Excellent for flour blends and rustic meals.
Samai is a tiny but mighty grain ideal for diabetics and gluten-free diets. Easy on the stomach and quick to cook. Pairs well with curries and as a rice alternative.
Thinai is a fibre-dense millet used for managing sugar levels and boosting immunity. Has a mild, nutty flavour. Best in pongal, pulao, or porridge forms.
Varagu is a low-GI millet that aids in weight management and gut health. Traditionally used in South Indian homes. Suitable for upma, khichdi, and millet rice.
White Cholam is a light, energy-boosting millet rich in protein and antioxidants. Easy to digest and naturally gluten-free. Ideal for dosa, upma, or steamed dishes.
