Foxtail and little millet
The two that behave most like rice in a pan, which makes them the honest starting point. Cook them the way you already cook rice and nothing about dinner has to change.
Millets grown the way they always were
We buy directly from smallholder farms across Karnataka and Tamil Nadu, mill in small batches, and ship whole grain that still tastes of where it grew.
- Foxtail
- Kodo
- Little
- Pearl
- Barnyard
- Finger / Ragi
- Proso
- Browntop
Eight grains, each with its own reason to be on your shelf
Ragi
Finger millet, ground fresh. The calcium content is the highest of any grain grown here.
Kodo and barnyard
Drought crops that ask almost nothing of the soil and give back a great deal.
Pearl millet
Bajra, stone-ground for rotis that hold together without a word of wheat.
Proso and browntop
The rare two. Small harvests, bought whole from the families still growing them.
Every one of them, and what it is for
- Foxtail milletSetaria italicaCooks like rice, in the same water ratio and the same twelve minutes. The one to start with.
- Little milletPanicum sumatrenseThe smallest grain we carry, and the fastest. Holds its shape in a pulao without turning to paste.
- Kodo milletPaspalum scrobiculatumNutty and slightly darker. Grows on ground that will carry almost nothing else.
- Barnyard milletEchinochloa frumentaceaReady in six weeks from sowing. The fasting grain across most of the country.
- Pearl milletPennisetum glaucumBajra. Stone-ground for rotis that hold together without a word of wheat.
- Finger milletEleusine coracanaRagi, ground fresh to order. The highest calcium content of any grain grown here.
- Proso milletPanicum miliaceumQuick, mild, and forgiving. The millet that converts people who did not expect to like millet.
- Browntop milletUrochloa ramosaThe rare one. Small harvests, bought whole from the few families still growing it.
Three decisions that change how the grain tastes
None of them are visible on a packet. All three are the difference between millet that tastes of something and millet that tastes of nothing.
Grown without irrigation
Millets are rain-fed by nature. Our growers plant varieties suited to their own rainfall rather than forcing a crop the land cannot carry.
Milled in small batches
We de-hull to order in lots small enough to move within weeks. Nothing waits in a warehouse losing the oils that give millet its character.
Packed whole, never polished
Polishing strips the bran to make grain look uniform on a shelf. We leave it on, which is where the fibre and most of the minerals are.
We know which field it came from
Every lot is bought directly from the family that grew it, at a price agreed before sowing rather than after harvest. A grower who knows the price in advance can plant the millet that suits their land instead of the crop that pays this month.
It is slower, it is more expensive, and it is the only version of this worth building.
Karnataka and Tamil Nadu, twenty-six farms, one price agreed before sowing.
Five districts, and what each one grows
Start with a small order and see if we are right
Create an account to place an order, track delivery, and reorder what you liked.