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MILLETS / KODO
Kodo Millet (Varagu)
Dindigul, Tamil Nadu
Reddish-brown polished heirloom millet with high polyphenols.
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 kodo millet?
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 KM-260225-16
ORIGIN Dindigul, Tamil Nadu
HARVEST Winter Harvest
CHARACTER Rich reddish-amber grain known for slow glycemic release.
PROCESSING Gentle dehulling, entirely unpolished.
Dindigul, Tamil Nadu Field & Harvest Record
It begins with a place.
Rainfed tribal farm collectives preserving ancient Varagu seed strains.
What to expect
Aroma Toasted wood and sweet grain
Texture Fluffy and light
Cooking behaviour Cooks smoothly in boiling water or pressure cooker like basmati
Best used for Kodo millet pongal, tamarind rice, and light kheer
Storage Keep dry in airtight canister
Trust, documented.
Testing isn't a badge at Earthenic. It is part of the decision-making process.
Batch KM-260225-16
Laboratory [Approved laboratory]
Testing date [Date]
Protocol [Exact applicable protocol / standard]
