Ragi
(finger millet) is valued for its earthy taste and traditional association with
strength and nourishment. The grains are soaked, activated, sprouted and dried,
then stone-ground at 45 RPM under 42°C to retain aroma and delicate flavour.
This flour supports bone strength-oriented diets and gentle digestion, and is
suitable for gluten-free consumption. Freshly milled with no preservatives,
refining or bleaching — sourced from trusted millet farmers.
