Tag: Indian grains

Approximately 1 in 100 people worldwide have Celiac disease, making the identification of safe and compliant foods crucial for their health. For those on a gluten-free diet, it is essential to know which Indian grains are gluten-free to safely enjoy the country's rich culinary traditions.

Despite being known by different names, the core difference between nachni and ragi is simply regional terminology. This ancient, gluten-free superfood, scientifically known as finger millet, is a powerhouse of calcium and fiber cherished across India.

According to ancient Ayurvedic principles, food can act as both medicine and preventative care, and Navathaniyam, the sacred blend of nine grains, embodies this philosophy perfectly. A traditional and highly nutritious mix, the benefits of Navathaniyam extend far beyond ritualistic use, offering a wealth of nourishment and holistic wellness for all ages.

Bajra, or pearl millet, is a traditional Hindi name for the ancient grain scientifically known as Pennisetum glaucum. Cultivated since prehistoric times, it is a staple crop in India and Africa, known for its resilience to dry, hot climates.

Despite common misconceptions, bajra and jowar are not the same; they are two distinct types of millets, each with its own unique nutritional profile and culinary characteristics. Both have been dietary staples in the Indian subcontinent and Africa for centuries, but differentiating them is key to unlocking their specific health benefits and uses.

Over 60% of Indian households cook rice or roti daily. Understanding what are the staples of Indian food is key to appreciating its rich culinary tapestry, which is woven from a foundation of grains, lentils, and fragrant spices.

Over 2,000 years ago, millets were cultivated in China, and today, their variations are known by many names worldwide, including moraiya. So, what are other names for moraiya, and how are they used in diverse culinary traditions, especially during fasts?

Little millet is a nutritious, gluten-free grain known by various regional names across India, and yes, 'sama' is one of the most common terms for it. This drought-resistant ancient grain, scientifically known as *Panicum sumatrense*, is prized for its high fiber content and remarkable nutritional value.

According to agricultural data, both ragi and jowar rank among the most widely cultivated millets in Asia and Africa, yet they possess distinct nutritional profiles and culinary uses. This leads many to question: is ragi different from jowar, and if so, how significantly?

A 2025 health report revealed a 40% increase in consumer interest for ancient, gluten-free grains, a category where both ragi and rajgira belong. However, are ragi and rajgira the same? They are often confused due to their similar-sounding names and use in Indian cuisine, but they are distinctly different grains with unique nutritional profiles.