SORGHUM
Sorghum can be substituted for wheat flour in a variety of baked goods. Its neutral, sometimes sweet, flavor and light color make it easily adaptable to a variety of dishes. Sorghum improves the texture of recipes and digests more slowly with a lower glycemic index, so it sticks with you a bit longer than some other flours or flour substitutes. A wide variety of recipes using sorghum can be found online and in cookbooks, particularly those catering to a gluten-free diet.
GREEN MILLET
Green Millet is one of the oldest foods from the family of millets very well known to humans and possibly the first cereal grain to be used for domestic purposes. Green Millet has been used in countires like Africa and India as a staple food for thousands of years. Green Millet is highly nutritious, non-glutinous and is easy to digest. In fact, it is considered as one of the least allergenic and digestible grains available. With its warming quality this grain also helps to heat the body in cold or rainy seasons and climates.
YELLOW MILLET
Yellow Millet (also known as Foxtail Millet or Panicum Miliare (Little Millet) or German Millet) is the most nutritious grains that is high in starch and easily gets digested. It is very rich in amino acids and therefore used both as food for human and to feed animals. Panicum Miliare or Yellow Millet is also used to create bread, biscuits, flour, porridge, soup, cakes, alcoholic beverages etc. It is commonly used in a range of remote parts of India as a staple food. In different countries yellow millet is used as a based ingredient for distilled liquor.
GREY MILLET
Millet is one of the most nutritious and easily digested of all grains; and it is high in starch, making it a good high-energy food. Millet is very rich in amino acids. It is used both as food for human and feed for animals. It is also used to make bread, soup, biscuits, flour, porridge, cakes, alcoholic beverages etc. Millet is commonly used in various remote parts of India as a staple food. Millets are used in brewing millet beer in some cultures.
YELLOW MAIZE
The Yellow Maize is used for preparing a variety of dishes. These are finely dried and free from bacteria and thoroughly inspected by our professionals. We do not use any chemical and offer them in their most nutrient enriched form. Our variety of yellow maize is demanded throughout the country and overseas for their genuine quality, vital nutrient enrichment and typical taste. We offer them in both raw as well as sorted type. These are used in making fast foods, soups, dietary foods etc.
