Sprouted grain contains many active enzymes that aid in digestion. Phytic acid, an organic acid in which phosphorus is bound, is present in the outer, or bran, layer of whole grain. Phytic acid, an enzyme inhibitor, can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. Sprouted grains contain enzymes, lactobacilli and other helpful organisms that break down and neutralize phytic acid, allowing the body to better absorb the nutrients. The enzyme activity and lactobacilli growth that occurs when grains sprout therefore aid in digestion.

Vitamin C is produced through sprouting. Vitamins increase, especially B2, B5 and B6, as well as vitamins E, vitamin K, riboflavin and niacin. Beta-Carotene, the vitamin A precursor, increases dramatically.

The superior nutritional value accumulated in the grain during sprouting is retained after drying and cold-milling into flour. Our air-cooled cold-milling process finely grinds the entire grain including the bran and the germ without generating heat, thus retaining all the nutrients, while giving a smooth texture.

To meet customer demand, we are offering 5Kg bulk backing of the Sprouted wheat flour.

How to use?

Whole wheat baked goods have a reputation for tasting bitter. The sprouting process results in amazingly tasty flour that is mild and full of flavor, with no bitterness. Bread made from sprouted wheat flour has more fiber content.

Sprouting (germination): sprouting process changes a dormant grain into a living food. It increases the protein, mineral, vitamin and fiber content of the grains. The nutritional qualities of the sprouted grains are bio active and are easily absorbed by our body.Sprouted ragi (finger millet) flour has increased protein, dietary fiber and enhanced iron bio availability when compared to un sprouted ragi flour. Ragi is one of the abundant sources of calcium among plant foods. Additionally, it exhibits anti-microbial and anti-ulcerative properties. It is naturally gluten-free.Traditionally, ragi is used in management of diabetes and as a weaning food for infants. It is rich in polyphenols (micro-nutrients) which are helpful in prevention and management of lifestyle diseases like diabetes, cancer and cardiovascular diseases.

Our Almond flour is simply made out of blanched (skinless) almonds and nothing else! It is vegan, gluten free and grain free. Almond flour is rich in protein and low in carbs. It is a rich source of healthy fats. Texture is moist with great nutty and buttery taste.

Use it in baking (pies and breads), make delicious chapatis or create desserts like Almond Halwa. It can be substituted where wheat flour is used.

Store in a cool and dry place. To retain freshness, it can be stored in refrigerator or freezer in airtight container.

Please use a clean and dry spoon each time you remove the product from the package.

Sprouting (germination): sprouting process changes a dormant grain into a living food. It increases the protein, mineral, vitamin and fiber content of the grains. The nutritional qualities of the sprouted grains are bio active and are easily absorbed by our body.

Sprouted ragi (finger millet) flour has increased protein, dietary fiber and enhanced iron bio availability when compared to un sprouted ragi flour. Ragi is one of the abundant sources of calcium among plant foods. Additionally, it exhibits anti-microbial and anti-ulcerative properties. It is naturally gluten-free.

Traditionally, ragi is used in management of diabetes and as a weaning food for infants. It is rich in polyphenols (micro-nutrients) which are helpful in prevention and management of lifestyle diseases like diabetes, cancer and cardiovascular diseases.

Our grains are ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Recipe Link:

Sprouted Ragi Ambali (Porridge)

Our 100% certified organic Brown Chickpea or Kala Chana is a rich source of fiber, protein, Iron, Thiamin, Vitamin C and many other vitamins and minerals. It is gluten free, low in fat, and has a low glycemic index. It is a very good source of protein for vegetarians.

The process of sprouting breaks down the enzyme inhibitors present in the bean, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated in the bean during sprouting is retained after drying and cold-milling into flour. Our air-cooled cold-milling process finely grinds the entire chana bean including the outer seed coating and the sprout without generating heat, thus retaining all the nutrients, while giving a smooth texture.

Our 100% certified organic Sprouted Multi-Pulse Flour is made from sprouted brown chickpeas, sprouted green grams, and sprouted green peas. The process of sprouting breaks down the enzyme inhibitors present in the pulses, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated during sprouting is retained after drying and cold-milling into flour. Our air-cooled cold-milling process finely grinds the entire sprouted pulse including the outer seed coating and the sprout without generating heat, thus retaining all the nutrients, while giving a smooth texture.

Sprouted Multi-pulse flour is an excellent source of protein, dietary fiber, vitamins and minerals.

Ragi (finger millet) is one of the oldest cultivated millet in India. It is rich in antioxidants, vitamins and minerals. It exhibits anti-diabetic, anti-microbial and anti-ulcerative properties. Traditionally in south India, ragi is used in diabetic management, as a baby food and as a calcium supplement.

Our grains are stone ground at a very low temperature & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Red Rice flour is naturally gluten free and can be used to make delicious rice rotis!

Stone Ground Brown Rice Flour

Brown Rice Flour is naturally gluten free and can be used to make delicious rice rotis!

Buck wheat is energizing and nutritious, and can be served as an alternative to rice or made into porridge. Buck wheat is a fruit seed which is rich in flavonoids, magnesium and fiber. Its good for controlling cholesterol and high blood pressure. It is diabetic friendly and gluten free.

Cooking Direction:

Mix one cup buckwheat flour, one tablespoon ofghee(or oil) and Pour in the water, a little at a time, mixing it in with the flour, until you have a soft dough. Let it sit for 20 minutes before you roll the dough into Chapatis.

English : great millet/sorghum, Bengali :Jowar, Gujarati : jowari, juar, Hindi : jowari, juar, Kannada : jola, Marathi : jowari, jondhala, Oriya : juara, Punjabi : jowar, Tamil : cholam, Telugu : jonna

Sorghum contains more antioxidants than blueberries, high protein and fiber, and no gluten which makes it a perfect dietary grain for those with celiac disease. Sorghum contains iron and niacin, or vitamin B-3. It supports metabolism and niacin helps to break down and metabolize nutrients into energy. Niacin and iron also support helathy circulation, and iron plays a role in immune function. Diabetic friendly and gluten free. When consumed regularly in diet, it promotes cardiovascular health better than other cereals.

Millets have been cultivated since pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acidforming. Millets are alkalizing foods which help in preventing chronic diseases.

Rice flour being naturally gluten free is a great substitute for wheat flour for people who are gluten intolerant as an easier to digest option. Rice flour is also used as a thickening agent in several recipes. It is also used in making sweets, snacks, and rice rotis.

Our grains are stone ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Millets have been cultivated since pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which help in preventing chronic diseases.

English : italian millet/Foxtail millet, Bengali : kaon, Gujarati : kang, Hindi : kakum, Kannada : navane, Marathi : kang, rala, Oriya : kanghu, kangam, Kora, Punjabi : kangni, Tamil : tenai, Telugu : korra

Foxtail millet is an excellent dietary source of calcium, copper, iron, manganese, and methionine.It helps to keep the body strong and immune. It controls blood sugar and cholesterol levels. It is diabetic friendly and gluten free.

Millets have been cultivated from pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which helps in preventing chronic diseases.

Cooking direction:

Roast the foxtail millet rava and then cook with two times the water along with needed seasonings for Upma.

English : kodo millet, Bengali : kodo, Gujarati : kodra, Hindi : kodon, Kannada : harka, Marathi : kodra, Oriya : kodua, Punjabi : kodra, Tamil : varagu, Telugu : arikelu, arika

Kodo Millet is rich in phytochemicals which helps in reduction of cancer risks, balance body weight and overcome irregular period problems in women. It helps reduce knee and joint pain. It reduces nervous disorders especially in the eyes. Diabetic friendly and gluten free.

Millets have been cultivated from pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which helps in preventing chronic diseases.

Cooking direction:

English : italian millet/Foxtail millet, Bengali : kaon, Gujarati : kang, Hindi : kakum, Kannada : navane, Marathi : kang, rala, Oriya : kanghu, kangam, Kora, Punjabi : kangni, Tamil : tenai, Telugu : korra

Foxtail millet is an excellent dietary source of calcium, copper, iron, manganese, and methionine.It helps to keep the body strong and immune. It controls blood sugar and cholesterol levels. It is diabetic friendly and gluten free.

Millets have been cultivated from pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which helps in preventing chronic diseases.

Foxtail millet is an excellent dietary source of calcium, iron, manganese, and methionine.

English : kodo millet, Bengali : kodo, Gujarati : kodra, Hindi : kodon, Kannada : harka, Marathi : kodra, Oriya : kodua, Punjabi : kodra, Tamil : varagu, Telugu : arikelu, arika

Kodo Millet is rich in phytochemicals which helps in reduction of cancer risks, balance body weight and overcome irregular period problems in women. It helps reduce knee and joint pain. It reduces nervous disorders especially in the eyes. Diabetic friendly and gluten free.

Millets have been cultivated from pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which helps in preventing chronic diseases.

Kodo Millet flour can be used to make Dosa, roti, halva etc.

Whole wheat flour is rich in vitamin b group, iron & fiber.

Our grains are stone ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Long Wheat (Triticum Dicoccum - Emmer wheat or Farro) is a type of hulled wheat commonly called by the name as jave or khapli in India. Long wheat is nutritionally superior when compared to commercially available durum wheat in its protein and dietary fiber contents. It is tastier, softer and has higher satiety value. It is more suited for diabetes management. It was widely cultivated in the ancient world, but now considered as a relic crop.

Our grains are stone ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Sprouted grain contains many active enzymes that aid in digestion. Phytic acid, an organic acid in which phosphorus is bound, is present in the outer, or bran, layer of whole grain. Phytic acid, an enzyme inhibitor, can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. Sprouted grains contain enzymes, lactobacilli and other helpful organisms that break down and neutralize phytic acid, allowing the body to better absorb the nutrients. The enzyme activity and lactobacilli growth that occurs when grains sprout therefore aid in digestion.

Vitamin C is produced through sprouting. Vitamins increase, especially B2, B5 and B6, as well as vitamins E, vitamin K, riboflavin and niacin. Beta-Carotene, the vitamin A precursor, increases dramatically.

The superior nutritional value accumulated in the grain during sprouting is retained after drying and cold-milling into flour. Our air-cooled cold-milling process finely grinds the entire grain including the bran and the germ without generating heat, thus retaining all the nutrients, while giving a smooth texture.

To meet customer demand, we are offering 5Kg bulk backing of the Sprouted wheat flour.

How to use?

Whole wheat baked goods have a reputation for tasting bitter. The sprouting process results in amazingly tasty flour that is mild and full of flavor, with no bitterness. Bread made from sprouted wheat flour has more fiber content.

Sprouting (germination): sprouting process changes a dormant grain into a living food. It increases the protein, mineral, vitamin and fiber content of the grains. The nutritional qualities of the sprouted grains are bio active and are easily absorbed by our body.Sprouted ragi (finger millet) flour has increased protein, dietary fiber and enhanced iron bio availability when compared to un sprouted ragi flour. Ragi is one of the abundant sources of calcium among plant foods. Additionally, it exhibits anti-microbial and anti-ulcerative properties. It is naturally gluten-free.Traditionally, ragi is used in management of diabetes and as a weaning food for infants. It is rich in polyphenols (micro-nutrients) which are helpful in prevention and management of lifestyle diseases like diabetes, cancer and cardiovascular diseases.

Our Almond flour is simply made out of blanched (skinless) almonds and nothing else! It is vegan, gluten free and grain free. Almond flour is rich in protein and low in carbs. It is a rich source of healthy fats. Texture is moist with great nutty and buttery taste.

Use it in baking (pies and breads), make delicious chapatis or create desserts like Almond Halwa. It can be substituted where wheat flour is used.

Store in a cool and dry place. To retain freshness, it can be stored in refrigerator or freezer in airtight container.

Please use a clean and dry spoon each time you remove the product from the package.

Sprouting (germination): sprouting process changes a dormant grain into a living food. It increases the protein, mineral, vitamin and fiber content of the grains. The nutritional qualities of the sprouted grains are bio active and are easily absorbed by our body.

Sprouted ragi (finger millet) flour has increased protein, dietary fiber and enhanced iron bio availability when compared to un sprouted ragi flour. Ragi is one of the abundant sources of calcium among plant foods. Additionally, it exhibits anti-microbial and anti-ulcerative properties. It is naturally gluten-free.

Traditionally, ragi is used in management of diabetes and as a weaning food for infants. It is rich in polyphenols (micro-nutrients) which are helpful in prevention and management of lifestyle diseases like diabetes, cancer and cardiovascular diseases.

Our grains are ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Recipe Link:

Sprouted Ragi Ambali (Porridge)

Our 100% certified organic Brown Chickpea or Kala Chana is a rich source of fiber, protein, Iron, Thiamin, Vitamin C and many other vitamins and minerals. It is gluten free, low in fat, and has a low glycemic index. It is a very good source of protein for vegetarians.

The process of sprouting breaks down the enzyme inhibitors present in the bean, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated in the bean during sprouting is retained after drying and cold-milling into flour. Our air-cooled cold-milling process finely grinds the entire chana bean including the outer seed coating and the sprout without generating heat, thus retaining all the nutrients, while giving a smooth texture.

Our 100% certified organic Sprouted Multi-Pulse Flour is made from sprouted brown chickpeas, sprouted green grams, and sprouted green peas. The process of sprouting breaks down the enzyme inhibitors present in the pulses, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated during sprouting is retained after drying and cold-milling into flour. Our air-cooled cold-milling process finely grinds the entire sprouted pulse including the outer seed coating and the sprout without generating heat, thus retaining all the nutrients, while giving a smooth texture.

Sprouted Multi-pulse flour is an excellent source of protein, dietary fiber, vitamins and minerals.

Ragi (finger millet) is one of the oldest cultivated millet in India. It is rich in antioxidants, vitamins and minerals. It exhibits anti-diabetic, anti-microbial and anti-ulcerative properties. Traditionally in south India, ragi is used in diabetic management, as a baby food and as a calcium supplement.

Our grains are stone ground at a very low temperature & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Red Rice flour is naturally gluten free and can be used to make delicious rice rotis!

Stone Ground Brown Rice Flour

Brown Rice Flour is naturally gluten free and can be used to make delicious rice rotis!

Buck wheat is energizing and nutritious, and can be served as an alternative to rice or made into porridge. Buck wheat is a fruit seed which is rich in flavonoids, magnesium and fiber. Its good for controlling cholesterol and high blood pressure. It is diabetic friendly and gluten free.

Cooking Direction:

Mix one cup buckwheat flour, one tablespoon ofghee(or oil) and Pour in the water, a little at a time, mixing it in with the flour, until you have a soft dough. Let it sit for 20 minutes before you roll the dough into Chapatis.

English : great millet/sorghum, Bengali :Jowar, Gujarati : jowari, juar, Hindi : jowari, juar, Kannada : jola, Marathi : jowari, jondhala, Oriya : juara, Punjabi : jowar, Tamil : cholam, Telugu : jonna

Sorghum contains more antioxidants than blueberries, high protein and fiber, and no gluten which makes it a perfect dietary grain for those with celiac disease. Sorghum contains iron and niacin, or vitamin B-3. It supports metabolism and niacin helps to break down and metabolize nutrients into energy. Niacin and iron also support helathy circulation, and iron plays a role in immune function. Diabetic friendly and gluten free. When consumed regularly in diet, it promotes cardiovascular health better than other cereals.

Millets have been cultivated since pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acidforming. Millets are alkalizing foods which help in preventing chronic diseases.

Rice flour being naturally gluten free is a great substitute for wheat flour for people who are gluten intolerant as an easier to digest option. Rice flour is also used as a thickening agent in several recipes. It is also used in making sweets, snacks, and rice rotis.

Our grains are stone ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Millets have been cultivated since pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which help in preventing chronic diseases.

English : italian millet/Foxtail millet, Bengali : kaon, Gujarati : kang, Hindi : kakum, Kannada : navane, Marathi : kang, rala, Oriya : kanghu, kangam, Kora, Punjabi : kangni, Tamil : tenai, Telugu : korra

Foxtail millet is an excellent dietary source of calcium, copper, iron, manganese, and methionine.It helps to keep the body strong and immune. It controls blood sugar and cholesterol levels. It is diabetic friendly and gluten free.

Millets have been cultivated from pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which helps in preventing chronic diseases.

Cooking direction:

Roast the foxtail millet rava and then cook with two times the water along with needed seasonings for Upma.

English : kodo millet, Bengali : kodo, Gujarati : kodra, Hindi : kodon, Kannada : harka, Marathi : kodra, Oriya : kodua, Punjabi : kodra, Tamil : varagu, Telugu : arikelu, arika

Kodo Millet is rich in phytochemicals which helps in reduction of cancer risks, balance body weight and overcome irregular period problems in women. It helps reduce knee and joint pain. It reduces nervous disorders especially in the eyes. Diabetic friendly and gluten free.

Millets have been cultivated from pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which helps in preventing chronic diseases.

Cooking direction:

English : italian millet/Foxtail millet, Bengali : kaon, Gujarati : kang, Hindi : kakum, Kannada : navane, Marathi : kang, rala, Oriya : kanghu, kangam, Kora, Punjabi : kangni, Tamil : tenai, Telugu : korra

Foxtail millet is an excellent dietary source of calcium, copper, iron, manganese, and methionine.It helps to keep the body strong and immune. It controls blood sugar and cholesterol levels. It is diabetic friendly and gluten free.

Millets have been cultivated from pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which helps in preventing chronic diseases.

Foxtail millet is an excellent dietary source of calcium, iron, manganese, and methionine.

English : kodo millet, Bengali : kodo, Gujarati : kodra, Hindi : kodon, Kannada : harka, Marathi : kodra, Oriya : kodua, Punjabi : kodra, Tamil : varagu, Telugu : arikelu, arika

Kodo Millet is rich in phytochemicals which helps in reduction of cancer risks, balance body weight and overcome irregular period problems in women. It helps reduce knee and joint pain. It reduces nervous disorders especially in the eyes. Diabetic friendly and gluten free.

Millets have been cultivated from pre-historic times and is one of the world's earliest food plants used by humans. It is naturally gluten free and is non-acid forming. Millets are alkalizing foods which helps in preventing chronic diseases.

Kodo Millet flour can be used to make Dosa, roti, halva etc.

Whole wheat flour is rich in vitamin b group, iron & fiber.

Our grains are stone ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.

Long Wheat (Triticum Dicoccum - Emmer wheat or Farro) is a type of hulled wheat commonly called by the name as jave or khapli in India. Long wheat is nutritionally superior when compared to commercially available durum wheat in its protein and dietary fiber contents. It is tastier, softer and has higher satiety value. It is more suited for diabetes management. It was widely cultivated in the ancient world, but now considered as a relic crop.

Our grains are stone ground at a very low temperature (cold milled) & are not exposed to scorching heat. Low temperature means all the nutrients are retained in the flour.