Dried Leafy Vegetables
6 productsMoringa Leaves
Moringa oleifera
Ways to use
- Stir dried leaves into dal, soups and vegetable curries.
- Blend leaf powder into savoury doughs, chutneys or seasoning mixes.
Benefits
- An easy way to add leafy vegetables to cooked dishes.
- Dried leaves are easy to portion and keep on hand between fresh harvests.
Curry Leaves
Murraya koenigii
Ways to use
- Add to hot oil with mustard seeds for tempering dal, rasam or sambar.
- Grind into curry-leaf podi or savoury seasoning blends.
Benefits
- Adds a distinctive aroma to everyday dishes.
- Useful for consistent seasoning when fresh leaves are unavailable.
Gongura (Roselle Leaves)
Hibiscus sabdariffa
Ways to use
- Rehydrate for gongura dal and tangy vegetable curries.
- Cook into pachadi or chutney with garlic and spices.
Benefits
- Its naturally tart flavour adds brightness to savoury dishes.
- Offers a convenient dried ingredient for traditional Andhra recipes.
Spinach (Palak)
Spinacia oleracea
Ways to use
- Add rehydrated leaves to dal, soups and palak-style gravies.
- Mix spinach powder into chapati dough, pasta or savoury batters.
Benefits
- Adds leafy-vegetable variety to meals.
- Powder blends easily into doughs and sauces without chopping.
Mint Leaves
Mentha spicata
Ways to use
- Use in cooked chutneys, pulao, curries and seasoning blends.
- Infuse in freshly boiled water for a mint-flavoured drink.
Benefits
- Provides a fresh, minty aroma and flavour.
- Makes it easy to add herbal flavour to drinks without adding sugar.
Coriander Leaves
Coriandrum sativum
Ways to use
- Stir into dal, soups and curries during cooking.
- Add to savoury batters, marinades or spice blends.
Benefits
- Adds a gentle herbal note to cooked dishes.
- A convenient pantry alternative when fresh coriander is unavailable.
Dried Fruits
5 productsDried Mango
Slices & cubes
Ways to use
- Chop into muesli, porridge, trail mixes or baking.
- Soak and blend into fruit sauces or chutneys.
Benefits
- Provides a concentrated fruity flavour in a small portion.
- Dried fruit can contribute dietary fibre; check the label for added sugar.
Dried Banana
Chips & coins
Ways to use
- Use ready-to-eat pieces in cereal, trail mixes or snack packs.
- Crush into dessert toppings or blend softened pieces into baking mixes.
Benefits
- Adds banana flavour and natural sweetness to recipes.
- Convenient to portion for snacks; ingredients and nutrition differ between dried and fried chips.
Ways to use
- Chop into breakfast cereals and fruit-and-nut mixes.
- Soak and add to muffins, fruit breads or cooked compotes.
Benefits
- Adds a mild fruit flavour and chewy texture.
- Keeps fruit ingredients available for recipes beyond the fresh season.
Dried Amla
Indian gooseberry
Ways to use
- Simmer into chutneys, relishes or spiced fruit preparations.
- Use pieces in hot-water infusions, or powder in seasoning mixes if available.
Benefits
- Provides a distinctive tart taste for savoury and fruit recipes.
- Easy to store and measure for small recipe batches.
Dried Jackfruit
Raw & ripe
Ways to use
- Rehydrate raw jackfruit for curries, stews or savoury fillings.
- Use ripe ready-to-eat pieces in snack mixes, porridge or baking.
Benefits
- Raw and ripe forms offer different textures and flavours for recipe development.
- The dried format is convenient to portion and transport.
Millets
6 productsWays to use
- Cook as a grain base for upma, pulao or khichdi.
- Use cooked grains in salads or grind for dosa and idli batters.
Benefits
- Adds variety to grain-based meals.
- Whole-grain forms contribute fibre and carbohydrate for energy.
Ways to use
- Prepare pongal, khichdi or a simple cooked-grain bowl.
- Use in kheer or fermented dosa-style batters.
Benefits
- Its small grains work well in both sweet and savoury dishes.
- Whole-grain forms add dietary fibre to meals.
Ways to use
- Use in vegetable pulao, upma or khichdi.
- Cool cooked grains for salads with vegetables and pulses.
Benefits
- Offers another whole-grain option for a varied diet.
- Pairs well with pulses and vegetables for balanced meals.
Ways to use
- Cook as a savoury porridge, upma or pongal.
- Use in grain bowls or milk-based puddings.
Benefits
- A versatile alternative grain for everyday recipes.
- Whole-grain forms contribute dietary fibre.
Finger Millet
Ragulu (Ragi)
Ways to use
- Cook flour into porridge, ragi mudde or savoury pancakes.
- Blend into roti, dosa or baked-product recipes.
Benefits
- Finger millet contributes calcium as part of a varied diet.
- Whole-grain flour provides fibre and a characteristic earthy flavour.
Pearl Millet
Sajjalu (Bajra)
Ways to use
- Make bajra rotis with flour or khichdi with whole grains.
- Use in cooked porridges and mixed-grain batters.
Benefits
- Whole-grain forms contribute fibre and some protein.
- Its hearty flavour complements vegetables, lentils and spices.
Cereals & Grains
4 productsWays to use
- Make jowar rotis, cooked porridge or savoury pancakes.
- Cook whole grains for salads, soups and grain bowls.
Benefits
- Whole sorghum contributes fibre and carbohydrate for energy.
- Works in a range of whole-grain and flour-based dishes.
Rice Varieties
Ask us for current varieties
Ways to use
- Cook for everyday meals, pulao, pongal or curd rice.
- Choose suitable varieties for idli, dosa, rice flour or desserts.
Benefits
- Supplies carbohydrate for energy.
- Different varieties provide a choice of texture; brown or less-polished rice retains more of the bran.
Ways to use
- Mill into flour for chapatis, breads and other baked foods.
- Use broken wheat for upma, dalia or cooked porridge.
Benefits
- Whole wheat contributes fibre, B vitamins and carbohydrate.
- Its gluten helps give wheat dough structure and elasticity.
Ways to use
- Use maize flour in rotis, cooked porridges and baking blends.
- Use suitably processed grits in polenta-style dishes.
Benefits
- Contributes carbohydrate for energy.
- Whole-grain maize also contributes dietary fibre.
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