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Natural Rock Salt
Our Natural Rock Salt is a rich source of calcium and iron. One serving of Natural Rock Salt contains 0g sugar, 0g trans fat and 0mg cholesterol. Himalayan salt is rock salt (halite) mined from the Punjab region of Pakistan. The salt, which often has a pinkish tint due to trace minerals, is primarily used as a food additive to replace refined table salt but is also used for cooking and food presentation, decorative lamps and spa treatments.
Panch Mel Dal
Lentils are a fiber rich protein source. Panchmel dal is made with Split Pigeon Pea (Toor dal), Split black gram with skin (Chilka Urad dal), green gram (Moong), Split Bengal gram dal (Chana Dal) and Moth dal (Matki). A mix of five lentils of different colours add a variety of phytonutrients and antioxidants to the diet. The fiber ensures that you stay full for longer and fiber is an essential part of a healthy diet.
Peas White
White Vatana (Peas White or Dried peas) like Green peas is a variety of beans that are spherical in shape and are produced by harvesting the pea pods when they are fully matured and then drying them. White peas or Safed vatana is often used to make Ragda patice. White Peas are also known as Navy Peas and are healthy and highly nutritious and rich in vitamins.
Quinoa Flour
Quinoa flour is made from finely ground quinoa. That means it has all the same nutritional benefits of the superfood quinoa! Packed with protein, fiber, iron and antioxidants, this delicate flour lends health benefits to your baking. One can substitute quinoa flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes. Quinoa flour is used for making breads, biscuits, cookies, crepes, muffins, pancakes, and tortillas. Since it contains no gluten, quinoa flour must be combined with wheat flour when baking yeast breads.
Quinoa Seed
Quinoa is a gluten-free seed that can make a great substitute for rice and other grains. Use quinoa in just about any recipe calling for rice or another whole grain, such as rice salads, couscous recipes, or pilafs. If you keep some cooked quinoa on hand in either the fridge or freezer, you are always ready to toss it into any dish for added texture, body, and nutrition. Quinoa delivers complete protein, providing all nine essential amino acids, something rare to find in a plant product.
Ragi Flour
Plain ragi flour is made from pure, thoroughly graded, de-stoned ragi whole grains. Ragi is a rich source of fibre and can be made a part of the everyday diet in the form of porridge, rotis, dosa, puttu, and various other dishes. Ragi Flour is a nutritional food supplement which is rich in calcium, fiber, protein, iron and other minerals. The flour produced can be used in a variety of dishes both sweet and spicy in nature. Ragi flour is generally used to prepare a healthy breakfast, “kanji” which is a sweet dish prepared with jaggery or sugar and milk. Ragi flour can also be used as a substitute for, rice and wheat flour, in making dishes like Ragi chapatti, Ragi dosa, Ragi idli, Ragi idiyappam, Ragi kozhukattai etc.
Ragi Whole
Ragi is the common name of Finger Millet in South India more particularly in Karnataka & Andhra. It is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also has good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. Ragi (Finger millet) is especially valuable as it contains the amino acid methionine, which is lacking in the diets of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. In many parts of the world, ragi has traditionally been used in food products and various food items; porridge, unleavened bread, cookies, cakes, couscous, and malted beverages are made from these versatile grains. Boiled ragi seeds are one of the simplest uses. The small, corneous grains are normally desired for this type of food product and then made into porridge with water or milk.
Rajma Chitra
Kidney beans are integral part of the cuisine in northern regions of India where the beans are known as Rajma and are used in a dish of the same name. The hill variety grown variously in Himachal Pradesh, Uttarakhand, Jammu & Kashmir are red in colour with small bean size. This particular type is more popular in these regions. While the bigger red and chitra or speckled beans are more famous in other northern states. Rajma chitra is high in potassium and it contains low sodium and fat.
Rajma Jammu
Red Rajma Jammu is a type of common beans and it resembles the shape and color of a kidney it is smaller and distinct in texture. Kidney beans teamed with rice are dubbed as the complete protein meal. It needs less soaking and cooking time than Rajma seeds and offers a good meal option with rice and chapattis. Rajma Jammu Red is a type of common beans and it resembles the shape and color of a kidney.
Rajma Red
Rajma is also known as Red Kidney Beans and are full of nutrients and proteins. They are called kidney beans because they are shaped like kidneys. They usually have a dark-red color and has high quantities of iron and fiber. Rajma is an extremely popular dish in Northern India. Apart from being used as an ingredient in the Indian recipe version, our Red Rajma can be used in salads. It will definitely add a dash of colour and health to your table.
Raw Honey
Honey is rich in vitamins and natural minerals and does not contain cane sugar, corn sugar or any other type of sweetener. Raw honey is honey that has not been pasteurised (heat treated) above 45C and has not had its pollen filtered out. It frequently crystallize quickly due to its high pollen content.
Raw Sugar
Raw sugar—which is technically a processed food—gets its name from a result of the processing step. As sugarcane is refined, molasses is produced as a byproduct. While the molasses is removed during the creation of granulated sugar, some of it is left in raw sugar. This gives the sugar its golden-brown color and caramel-y flavor. This raw sugar is healthier than brown and white sugar as it is unrefined and free of chemical such as bleach. It contains minerals like phosphorus, calcium, iron, magnesium and potassium.
Red Chilli Powder
Red chilli powder, also known as lal mirch powder is one of the most common Indian masala as it’s extensively used in all the Indian cuisines. Red chilli is the dried ripe fruit of Capsicum frutescent. They are then preferred by experts to ensure that you get chilli powder and it is perfectly matched in taste and colour. It adds a different dimension to the dishes. It not only gives a quintessential red colour to the food, but also has a faint and distinct taste and aroma and your dish with gravy can never taste the same without a hint of red chilli powder.
Red Chilli Whole
The Kashmiri Chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes. The roasted kashmiri chilli has a very pleasant aroma. It can redden anything that is capable of absorbing color like oil and surface of meat, etc. This chilli pepper is either used fresh, dried, wrinkled or grounded. It is used to give flavor and color to curries, vegetables, sauces, soups and stews. It is also popular in marinades alongside chopped onions and tomatoes. The chilli imparts a rich red color when added to gravy making the dish eye-feasting.
Red Rice
Red rice is a common favorite, especially among the regular white rice eaters that are looking for a much healthier alternative. Red rice, is, after all, one of the purest and the richest in some of the essential nutrients that are needed for the body. Red rice has lots of fiber, due to the bran, and flavor is significantly more powerful compared to hulled rice, tasting more nutty and full. Red rice works well with a number of foods and also eaten by itself, also it can be included in risotto and other combined rice dishes too.
Red Rice Poha
Red rice is one of the best sources of healthy carbohydrates. It provides a good amount of energy to the body for its daily activity. Just like white poha, red rice poha can be used for every dish. Moreover, unlike white rice, red rice doesn’t undergo excessive processing, and as such the other bran layer remains intact, which is rich is fiber, vitamin B, and minerals like calcium, zinc, iron, manganese, magnesium etc. Red rice is also enriched with antioxidants
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. It can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits.
However, it’s gluten-free so can’t be used to make yeasted loaves of bread. Rice products include noodles, breakfast cereals, baby foods, extruded snacks, crackers, baked goods, rice milk, fermented beverages, and rice bran oil.
Sesame Natural
Seeds known to be quite rich in many mineral contents like iron, magnesium, manganese, copper and calcium. The seeds are also a good natural source of vitamin B1 and vitamin E. Natural Sesame seeds are used in multiple ways, Mainly for extract of Oil for food, dressings, Pharmacuhtales also occasionally added to breads and at the tops of hamburger buns.