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Long Wheat (Triticum Dicoccum – Emmer wheat or Farro) is a type of hulled wheat commonly called by the name as ‘jave or khapli’ in India. Long wheat is nutritionally superior when compared to common wheat.
Ragi (finger millet) is one of the oldest cultivated millet in India. It is rich in antioxidants, vitamins and minerals. It exhibits anti-diabetic, anti-microbial and anti-ulcerative properties.
Sprouting (germination): sprouting process changes a dormant grain into a living food. It increases the protein, mineral, vitamin and fiber content of the grains.
Sprouted grain contains many active enzymes that aid in digestion. Phytic acid, an organic acid in which phosphorus is bound, is present in the outer, or bran, layer of whole grain.