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Dried dates ground into a free-flowing powder. Use it in place of sugar in milkshakes, porridge, ladoos and bakes.
Net Weight: 300g
Nattu sakkarai — cane sugar left unrefined, so it keeps its colour and a faint molasses taste. Use it as you would white sugar, in coffee, sweets and payasam.
Net Weight: 500g
Beans roasted until crisp and lightly seasoned, packed for snacking. A 75 g pack that travels well in a bag or a lunchbox.
Net Weight: 75g
A mix of edible seeds, roasted until crisp and ready to eat. Keep the 100 g pack to hand for snacking, or scatter it over curd and salads.
Net Weight: 100g
Whole cardamom pods in the larger, bolder grade, so the seeds keep their oils until you crush them. A 30 g pack for biryani, payasam, tea and spice mixes.
Net Weight: 30g
Whole oats steamed and rolled flat, so they cook down in a few minutes. A 500 g pack for porridge, for overnight oats and for baking.
Net Weight: 500g
Hakka-style noodles made from a blend of millets in place of refined wheat. Boil, drain and toss them with vegetables for a quick meal.
Net Weight: 180g
Finger millet milled to a fine flour, with the earthy taste ragi is known for. Use it for koozh, for rotis, for porridge and for everyday baking.
Net Weight: 300g