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  • Black Peas

    ₹500.00

    Black peas, also known as black-eyed peas are a type of legume commonly used in various cuisines around the world. These small, cream-colored beans have a distinct black or dark spot, which gives them their name. Black peas are rich in protein, fiber, and essential nutrients.

    ₹500.00

  • Broken Wheat

    Broken wheat, also known as cracked wheat or dalia, is a whole wheat grain that has been coarsely ground into smaller pieces. It is a nutritious and versatile ingredient that is commonly used in cooking to make a variety of dishes.

  • Channa Brown

    Chana dal is a split and husked chickpea (garbanzo bean) lentil. It has a rich, earthy flavor and is high in protein and fiber. Chana dal is used to prepare a variety of dishes in Indian cuisine, such as dal (lentil stew), soups, and even sweets like halwa.

  • Channa Dal

    Channa dal, also known as split chickpea lentils, is a popular legume widely used in Indian and South Asian cuisines. These lentils are made by splitting and removing the outer husk of dried chickpeas. Channa dal has a mild, nutty flavor and a slightly grainy texture when cooked.

  • Channa Green

    It seems there might be some confusion or a typo in the term Channa Green. Channa typically refers to chickpeas or garbanzo beans, and green might indicate the use of fresh, young, or unripe ingredients.

  • Corn Flour

    Our Corn Flour is a versatile and essential addition to your kitchen pantry. Crafted from premium-quality corn kernels, our finely ground flour brings the authentic taste of corn to your culinary creations. With its smooth texture and delicate flavor, it effortlessly transforms recipes, adding a touch of wholesome goodness to both sweet and savory dishes.

  • Dry Fruits

    Dried fruits are nutrient-dense and provide vitamins, minerals, fiber, and antioxidants. However, they are also more calorie-dense compared to fresh fruits due to their concentrated sugars. It’s a good idea to enjoy dried fruits in moderation as part of a balanced diet.

  • Finger Millet Flour

    Finger millet flour, also known as ragi flour, is a type of flour made from the grains of finger millet (Eleusine coracana), a nutritious and drought-resistant cereal crop

  • Green Peas

    Green peas, also simply known as peas, are small, round, and vibrant green legumes that are commonly enjoyed as both a vegetable and an ingredient in various dishes. They are widely available in both fresh and frozen forms, making them a versatile addition to many cuisines.

  • Jowar (Sorghum)

    Jowar is a gluten-free grain with a mild, slightly sweet taste and a slightly chewy texture. It can be used in various culinary applications, including as a whole grain or ground into flour. Jowar flour is commonly used to make flatbreads, porridge, and other dishes.

  • Jowar (Sorghum) Flour

    Jowar flour’s gluten-free nature, nutritional value, and adaptability in various culinary creations have contributed to its popularity, both as a traditional ingredient and as a part of modern dietary trends focused on health and sustainability.

  • Kabuli Channa

    Kabuli Channa also known as chickpeas is a type of legume characterized by its round shape and beige color. It is one of the most widely consumed and versatile legumes globally, used in various cuisines and dishes.

  • Kolam Rice

    Kolam Rice is a variety of medium-grain rice often cultivated in South India. Known for its versatility and pleasant aroma, Kolam rice cooks to a slightly sticky texture that’s ideal for dishes like idli, dosa, and other traditional South Indian delicacies

  • Maida

    Maida is a type of refined wheat flour that is commonly used in various culinary applications, especially in baking and cooking. It’s often used to make items like bread, pastries, cakes, and other baked goods.

  • Maize Flour

    Maize flour is a versatile ingredient that adds a distinct flavor and texture to various dishes. It’s widely enjoyed for its versatility and its role in creating traditional foods in different parts of the world.

  • Masoor Dal

    Masoor Dal, also known as red lentils or red masoor lentils, refers to the split and hulled form of masoor lentils. These lentils are small, flat, and reddish-orange in color. Masoor dal cooks relatively quickly and has a soft, creamy texture when prepared.

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