Mysore, Karnataka, India
Our Products
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.
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.
Sorghum is rich in antioxidants and has anti-carcinogenic properties when consumed regularly in diet. It promotes cardiovascular health better than other cereals.
Soak, ferment, roast or sprout before consumption to derive full benefits of millets and whole grains.
Whole wheat contains the whole grain including the bran and germ which are nutrient rich. This makes whole wheat a great source of nutrients like B vitamins, folic acid, calcium, phosphorus, manganese, magnesium, zinc, copper, iron and fiber.
Wheat Dalia is a staple in many parts of India to make breakfast porridge. Whole wheat is lightly pounded to make course dalia.
Quinoa is a good source of essential amino acids such as lysine and methionine. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C) and minerals.
Quinoa can be eaten as a rice replacement, as a hot breakfast cereal, or can be boiled in water to make infant cereal food. The seeds can even be popped like popcorn. Seeds can be ground and used as flour, or sprouted. The sprouts need to get green before they can be added to salads!
Cooking Direction:
Wash thoroughly before cooking. Use 1 cup of quinoa, with two cups of water in a medium sauce pan. Bring to boil, cover and reduce heat to cook.
