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Mahalunge Road, Pune, Maharashtra

Another popular type of millet in India, Sorghum is also known as Jowar. Rich in iron, protein, fibre, calories and macronutrients, Sorghum helps to increase metabolism and keep a check on the cholesterol levels. Known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, Sorghum is highly nutritious for all age groups.

Amaranth millet is known as Rajgira or Ramdana, and is rich in protein and dietary fibre along with calcium, vitamins and other minerals. Ideal for a healthy diet, this millet lowers cholesterol levels and is good for dealing with cardiovascular risks, as well as keeping hair loss and greying at bay.

Known as Kuttu in India, Buckwheat millet is one of the most common types of millet, often used during fasting time. Buckwheat millet is known to help in reduction of blood pressure, providing good cardiovascular health, and helping in overall weight loss. Buckwheat millet is also a good supplement to treat asthma in children, gallstones and cancer.

A fitness enthusiast’s go-to food as an alternative to rice and wheat, finger millets are popularly known as Ragi. With the highest calcium content of any millet, finger millets are rich in proteins and amino acids, as well as iron and other minerals. A gluten-free variant of millet, Ragi brings good roughage and fibre to the food we eat. This helps in easy digestion, thus keeping a check on constipation as well. Finger millets are known by many names such as Ragi (in Kannada, Telugu and Hindi), also Mandua/Mangal in Hindi, Kodra (Himachal Pradesh), Mandia (Oriya), Taidalu (in Telangana region), Kezhvaragu in Tamil.

One of the most ancient millets is the pearl millet, also known as bulrush, cattail, or spiked millet in English, bajra in Hindi, dukhn in Arabic, and mil à chandelles or petit mil in French, and as mhunga or mahango in parts of southern Africa. Since it is rich in iron, fibre, protein and minerals like magnesium and calcium, it has tremendous health benefits for overall health and wellness; also ideal for tackling with Type II diabetes.

Black tea is the most common type of tea accounting for up to 85% of total tea consumption in the western world. Black tea is fully oxidized and has a darker appearance, stronger flavour, and higher caffeine content compared to other teas. The caffeine content in black tea is still around half the level of coffee. Black teas are processed in either of two ways, CTC (crush, tear, curl) or orthodox. Often black teas can be consumed with sugar, milk, or lemon and offer some of the same health benefits as other teas.

Once tea leaves are picked and heated soon after to destroy the enzymes that cause oxidation, this unoxidized tea is called Green Tea. With a high level of antioxidants, vitamins, and minerals accounting for the various health benefits of green tea, it is best consumed without any additives. Known to be able to help keep various diseases at bay, such as cancer, rheumatoid arthritis, high cholesterol levels, cardiovascular diseases, infections and impaired immune function.

The least processed of all teas, White tea, is where the unopened buds and young leaves covered in silver fuzz are withered and dried before using them. Producing a very light-coloured infusion with a mild flavour, white tea has lower caffeine content than green tea. Believed to have higher levels of antioxidants, white tea is best consumed without any additives at all. White tea has anti-inflammatory properties, and helps in improving heart health, aids in weight loss, reduces the risk of diabetes and cancer, and provides good dental health. It is also known to lower the risk of osteoporosis and prolong or delay the aging process for the skin.

A spice blend consisting of one or two types of dried red chillies ground into a fine powder, red chilli powder is used to spice bland foods. Known as Lal Mirch powder, it is an important part of Indian cuisine, being used extensively in curries, sauces, pickles, chutneys or pastes. The spice is used

A plant of the ginger family, turmeric is grown commercially in Southeast Asia. A rhizome or an underground stem, turmeric is known for its medicinal benefits. In addition to being used as a flavour or colour to curry powders, mustard, butter and cheese, turmeric is also called curcumin,

Makhana is known by many names such as fox nuts or prickly waterlily or Gorgon plant. But call it whatever you want, Makhana has increasingly become a popular ‘fasting’ dish as well as a quick ‘healthy’ snack for children and youngsters. While it has its place in various religious ceremonies, there are many flavoured varieties fast becoming more popular amongst all age groups, especially the youth. A great source of magnesium, potassium, phosphorus, manganese and protein, Makhanas are also high in carbohydrates, and are gluten-free. Low in cholesterol, fat and sodium, Makhanas are a good antioxidant and are very light and easy to digest. Makhanas are low in calories, and so are an ideal snacking option for weight loss. With the presence of kaempferol, a natural flavonoid, Makhanas prevent inflammation and ageing. They are highly recommended for diabetics due to their low glycemic index.