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Amaranth Flour

₹229.00
Qty : 500 UOM: Gms Ingredients: Himalayan Amaranth Whole, known as Rajgira/Ramdana locally. Storage:  
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Amaranth Flour

₹359.00
Qty : 800 UOM: Gms Ingredients: Himalayan Amaranth Whole, known as Rajgira/Ramdana locally. Storage:  
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Amaranth Flour

₹499.00
Qty : 1000 UOM: Gms Ingredients: Himalayan Amaranth Whole, known as Rajgira/Ramdana locally. Storage:  
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Bajra Flour

₹99.00
Qty : 500 UOM: Gms Ingredients: Stone Ground Pearl Millet (Bajra). Storage: Store in glass, steel or ceramic. Refrigerate after 1 week of opening packet.
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Bajra Flour

₹139.00
Qty : 800 UOM: Gms Ingredients: Stone Ground Pearl Millet (Bajra). Storage: Store in glass, steel or ceramic. Refrigerate after 1 week of opening packet.
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Bajra Flour

₹199.00
Qty : 1000 UOM: Gms Ingredients: Stone Ground Pearl Millet (Bajra). Storage: Store in glass, steel or ceramic. Refrigerate after 1 week of opening packet.
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Bansi Atta | Durum Whole Wheat Atta

₹179.00
Qty : 1000 UOM: Gms Ingredients: Indigenous Durum Wheat Flour Storage: Store in glass, steel or ceramic. Refrigerate after 1 week of opening packet.
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Bansi Atta | Durum Whole Wheat Atta

₹289.00
Qty :1800 UOM: Gms Ingredients: Indigenous Durum Wheat Flour Storage: Store in glass, steel or ceramic. Refrigerate after 1 week of opening packet.  
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Bansi Atta | Durum Whole Wheat Atta

₹779.00
Qty : 4500 UOM: Gms Ingredients: Indigenous Durum Wheat Flour Storage: Store in glass, steel or ceramic. Refrigerate after 1 week of opening packet.  
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Black Rice Flour

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₹249.00 – ₹499.00
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Buckwheat Flour

₹199.00
Qty : 500 UOM: Gms Ingredients: Ingredients : Hulled Buckwheat is an Ancient Pseudo Millet, locally known as ‘Kuttu’ grown across Himalayan regions. Storage: Store in glass, steel or ceramic. Refrigerate after 1 week of opening packet.
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Buckwheat Flour

₹299.00
Qty : 800 UOM: Gms Ingredients: Ingredients : Hulled Buckwheat is an Ancient Pseudo Millet, locally known as ‘Kuttu’ grown across Himalayan regions. Storage: Store in glass, steel or ceramic. Refrigerate after 1 week of opening packet.
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