About Speciality Grains and Flours
At Conscious food we try to make the culinary journey as varied as possible. Which is why our range of flours and grains extends a step further than your usual grocery stock. We’ve got grain and flour mixes which are power-packed with the goodness of Green Gram, Soyabean, Moth Bean, Whole Black Gram,Whole Pigeon Pea, Kidney Bean, Bengal Gram Horse Gram, Black Eyed Bean, White Beans, Bhatt and Chickpeas. You can get the most out of your meals with fibrous brown rice poha and red rice poha, and mix up your rotis and rotlas by experimenting with amaranth flour, wheat flour, soybean flour, sorghum (jowar) atta, pearl millet (bajra) flour, finger millet (Ragi) flour, brown rice flour (bhura chawal) atta, bengal gram (chana) flour and barley (jau) flour. All of this flour is organic and contains all the health benefits of whole grains. Unlike traditionally milled flour, this flour has been stone ground to ensure it remains cool and its moisture and nutrient contents are preserved.
With the revival of ancient grains, millets are having a moment of their own. After being neglected for a long time, today there is a whole movement in the country dedicated to the cause of millets. Not only are they more resilient than water-intensive rice and wheat but they are also nutritious. These tiny beads are teeming in essential minerals calcium, iron and magnesium, B vitamins and antioxidants. Prebiotic, gluten-free and alkaline, they are soothing to digest and great for weight management. Diabetics, in particular, prefer millets to rice and wheat for their low glycemic index and impressive fibre content, which keeps blood sugar levels in check. Millets also have a reasonable amount of protein, with pearl millet (bajra) having the highest content.
Traditional Indian thought has led us to believe in the nutritional benefits of sprouting our grain, a concept that the western world is only recently warming up to. Sprouting grain helps to break down the starch content in it; this makes it easier on digestion and proves to be a more advantageous carbohydrate component for diabetics and people with chronic digestive disorders. In terms of flavor, flours made from sprouted wheat or millets tend to be nuttier and the earthiness of the Ragi or the creaminess of wheat gets accentuated manifold thereby making your dishes richer in flavor. Baked goods made from sprouted flour also tend to be lighter in texture. Try our sprouted organic suji, sprouted finger millet flour and sprouted dalia.