Ragi, also known as finger millet, is a small seeded cereal grain that has been consumed for centuries. It gets its name from the way the grain clusters resemble fingers on a hand. Ragi is naturally gluten free and is known for its dense nutritional profile. It is commonly consumed in whole grain form or […]
Millets are a group of small seeded grains that have been cultivated and consumed for thousands of years. They are not a single grain but a category that includes several varieties, each with its own texture, flavor, and cooking behavior. Millets are naturally gluten free and are valued for their nutritional density, resilience as crops, […]
Rice is one of the most widely consumed grains in the world and has been a staple food for thousands of years. It is the seed of the Oryza plant and comes in many varieties that differ in size, aroma, texture, and colour. Rice is central to many cuisines and plays an important role in […]
Chickpeas, also called garbanzo beans, are the edible seeds of the Cicer arietinum plant. They are a staple in plant based cooking because of their mild nuttiness, firm yet creamy texture, and ability to adapt to many flavours. Chickpeas are available in two main varieties: the larger beige variety and the smaller darker variety commonly […]
Sabut masoor is the whole, unpolished version of masoor dal. It has a brown to dark brown skin and a deep orange interior. The lentils are small, lens shaped, and highly nutritious. They provide plant based protein, fibre, folate, and iron, which makes them an important part of everyday cooking in many Indian households. Unlike […]
Moong, also known as the mung bean, is valued for its light, gentle flavour and soft texture. It is one of the most calming and easily digestible lentils, which makes it suitable for everyday meals as well as for people recovering from illness or looking for lighter food. It is rich in plant based protein, […]
Red lentils, also known as split red masoor, are the hulled and split version of whole masoor. Once the brown outer skin is removed, the inner lentil reveals its distinct orange or salmon color. Because they are split and without their protective skin, red lentils cook very quickly and break down easily to form a […]
Cumin is a warm, earthy spice made from the dried seeds of the Cuminum cyminum plant, a member of the parsley family. Known for its distinctive aroma—often described as nutty, smoky, and slightly peppery—cumin is one of the oldest cultivated spices in the world. It has been used for thousands of years across the Middle […]
Coriander seeds are the dried fruits of the Coriandrum sativum plant, which is the same plant that produces fresh coriander leaves (commonly called cilantro). While the leaves offer a bright, herbaceous flavour, the seeds have a completely different profile — warm, nutty, and lightly citrusy. They are used whole, crushed, or ground, depending on the […]
Black pepper comes from the dried berries (peppercorns) of the Piper nigrum vine, a tropical plant native to South India. Often called the “King of Spices,” it is one of the most widely used flavourings in global cuisine. Peppercorns are harvested when still green and unripe, then sun-dried until they turn dark, wrinkled, and intensely […]