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FLOUR / MILLETS
Finger Millet Flour (Ragi)
Mandya, Karnataka
Cold stone-milled whole finger millet flour. Calcium rich, nutty aroma.
Pack size
Ingredients / What's inside
[Ingredients / What's inside — awaiting client]
How to store
[How to store — awaiting client]
Delivery & enquiries
[Delivery & enquiries — awaiting client]
Why this ragi?
We selected this wheat after considering the place it came from, the growing conditions surrounding the crop, its physical character and, importantly, the way it performs in the kitchen.
Because provenance means very little if the food itself isn't exceptional.
CRITERIA LEDGER RF-260412-02
ORIGIN Mandya, Karnataka
HARVEST Kharif Harvest
CHARACTER Deep chocolate-earth tone with delicate earthen nuttiness.
PROCESSING Slow ground on traditional mills without heat buildup.
Mandya, Karnataka Field & Harvest Record
It begins with a place.
Native heirloom finger millet nurtured on smallholder rain-fed farms in Karnataka.
Milled when it matters.
The grain remains whole longer.
Milling takes place closer to when the flour is required, reducing the period the product spends sitting in milled form.
What to expect
Aroma Earthy, roasted hazelnut notes
Texture Micro-fine, silken grain
Cooking behaviour Forms smooth mudde, crispy dosas, and rich morning porridge
Best used for Ragi mudde, rotis, dosas, and nourishing baking
Storage Store airtight in a cool dry space
Trust, documented.
Testing isn't a badge at Earthenic. It is part of the decision-making process.
Batch RF-260412-02
Laboratory [Approved laboratory]
Testing date [Date]
Protocol [Exact applicable protocol / standard]
