Mandua (Ragi) is one of the staple crops of Uttarakhand’s mountains. Mandua flour chapatti is excellent source of proteins and a range of minerals especially calcium and potassium. Biodynamically grown Mandua is gluten free and comes from the heirloom variety of seeds preserved within the farmer families of Uttarakhand’s Mountains region.
The range of millets and other cereals in the himlayan region is not ojnly large it is also unique in its nutraceutical quality. HOI brings to you high value flavours which are not only nutritious but also low glycemic.
There were a number of indigenous wheat varieties in India before the green revolution. Bansi wheat is one such variety which is found to be one of the most nutritious wheat flour one can consume. ‘Bansi’ flour makes soft dough and has good keeping quality.