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    Water Chestnut flour

    It is the by-product from the water chestnut seed. The flour is grounded from the dried ground water chestnuts. For preparing the flour, the nuts are peeled, boiled and finally crushed into flour. It is actually a form of starch.

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    Whole Bengal Gram

    Whole Bengal gram or kala chana is a variety of chickpeas that is used in many cuisines all over the world. But it is most commonly used in India. They are small, dark brown in color and very rich in protein. From sprouted grams till maturity, they are eaten in all stages of their growth. Usage It can be put into salads or made into a curry b...

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    Whole Brown Lentils

    Belonging to the Lentil family, sabut masoor dal are round flat lentils, in dark brown colour and have an orange interior. Unlike most lentil variety seeds, these Egyptian lentils don't require much soaking and are cooked in a short time. Masoor Dal is used in a variety of ways- one can relish it with rice, rotis and even bread. Or it can simply...

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    Whole Wheat Flour

    It is a finely ground flour of whole wheat berries. It is derived by grinding the whole grain of wheat. It is high in fiber and more healthy and nutritious than white flour. It is a brownish flour with a coarse texture and sweet nutty flavor. The word 'whole' is used to describe this flour as it includes every aspect of the grain, the bran, germ an...

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