Ragi Flour – Finger Millet Flour
| Feature | Description |
|---|---|
| Product Name | Ragi Flour (Finger Millet Flour) |
| Botanical Name | Eleusine coracana |
| Description | A nutrient-dense, gluten-free flour made by grinding whole ragi grains. Rich in calcium, iron, and dietary fiber, ragi flour is ideal for health-conscious diets and traditional South Indian recipes. |
| Source | Sourced from high-quality ragi crops grown in Karnataka, Tamil Nadu, and Andhra Pradesh, processed under hygienic conditions. |
| Type | Whole grain, naturally gluten-free flour |
| Color & Texture | Brown to reddish-brown with a fine, slightly gritty texture |
| Usage | Used in porridges, roti, dosa, idiyappam, laddoos, cakes, and baby food. Also added to multigrain flour mixes for enhanced nutrition. |
| Flavor Profile | Mildly nutty and earthy taste |
| Packaging | Available in 500g, 1kg, 5kg, and bulk food-grade packs with moisture-proof sealing |
| Shelf Life | Best within 4–6 months; refrigeration extends shelf life |
| Health Benefits | Rich in calcium, iron, dietary fiber, amino acids, and antioxidants. Aids in bone strength, diabetes management, weight control, and digestion. |
| Certifications | Certified Organic (on request), FSSAI Approved, Non-GMO, Gluten-Free, No Preservatives |
| Allergen Information | Naturally free from gluten, soy, dairy, and nuts |
| Country of Origin | India |
| Storage Instructions | Store in an airtight container in a cool, dry place. Refrigerate in humid conditions to prevent spoilage. |
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