Food and Grains
Rice
Rice is the most widely consumed staple food for a large part of the world’s human population. It is the most important food grain for human nutrition and caloric intake. Rice provides more than one-fifth of the total calories consumed by human beings throughout the world.
Basmati Rice
(1121; 1401; 1509; 1718; 1847; 1885)
- Steam (Grade A+)
- Steam (Grade A)
- Golden Sella (Grade A+)
- Golden Sella (Grade A)
- Creamy Sella (Grade A+)
- Creamy Sella (Grade A)
Non-Basmati Rice
- IR-64 Raw
- IR-64 Parboiled
- Parmal Raw
- Parmal Parboiled
- Swarna Raw
- Swarna Steam
- Pusa
- Sugandha
Non-Basmati Rice
- Sona Masuri Raw
- Sona Masuri Steam
- RH-10 Creamy Sella
- PR-11/14 Steam
- PR-11/14 Golden
- PR-11/14 Creamy
- PR-26 Raw
- PR-26 Steam
Wheat
Wheat is another important staple food consumed across the world. Globally, wheat is the leading source of protein and carbohydrates in human food. Wheat protein is easily digested, and with a small amount of animal or legume protein added, a wheat-based meal is highly nutritious. Wheat provides more nourishment for humans than any other food source. It is converted into flour for making edible, palatable, interesting, and satisfying foods. Wheat flour is crafted into bread and is a necessary ingredient for making cakes and cookies. Our range of wheat includes all varieties of Indian wheat and wheat flour (Aata and Maida).
Corn
Corn or maize constitutes a staple human food in many regions of the world. It is a major source of starch. Corn starch (Maize Flour) is a major ingredient in home cooking and in many industrialized food products. Popcorn, a popular snack, is made from certain varieties of corn. Corn is also used for cooking oil (Corn Oil). It is also a major source of fodder (Animal Feed) in many countries of the world. Our range of corn includes all varieties of Indian Corn.
Barley
One of the world’s oldest cultivated grains, prized for its rich, nutty flavor and chewy texture. A fantastic source of soluble fiber, particularly beta-glucan, it is celebrated for supporting heart health and digestion, and is a classic ingredient in soups, stews, and more.
Pearl Millet
A resilient, nutrient-dense grain that thrives in hot, dry climates and poor soils. A staple in Africa and India, it’s a gluten-free powerhouse packed with protein, fiber, and essential minerals like iron and magnesium, perfect for health-conscious diets.
Sorghum
A versatile and drought-tolerant cereal grain known for its neutral flavor and diverse uses. Naturally gluten-free, it’s ground into flour for baking, popped like popcorn, and even used to produce a natural sweetener (sorghum syrup), offering a robust nutritional profile.
