Millets have been part of India’s traditional diet for centuries and are now gaining strong international demand as gluten-free, high-fiber, and nutrient-rich grains. With changing food preferences worldwide, millets are increasingly used in health foods, vegan diets, and organic product lines.

• Pearl Millet (Bajra)
  One of the most widely grown millets in India. Pearl millet is rich in protein, iron, and magnesium. It is used for flatbreads, porridge, multigrain flour blends, and livestock feed.
   
• Finger Millet (Ragi)
  Known as a “super grain” for its exceptionally high calcium content. Finger millet is commonly used in baby foods, bakery products, malted drinks, and health supplements.
   
• Foxtail Millet
  A grain with a low glycemic index, making it suitable for diabetic-friendly diets. It is used in breakfast cereals, porridges, health snacks, and ready-to-eat products.
   
• Sorghum (Jowar)
  A naturally gluten-free millet that is versatile in use. Sorghum is processed into flatbreads, flakes, beer, animal feed, and biofuel.
   
• Little Millet, Kodo Millet, Barnyard Millet
  Smaller-grain millets with high nutritional value, rich in antioxidants and minerals. These are used in dietary food mixes, instant porridges, snack bars, and packaged health foods.
   

• Increasing use in functional foods and gluten-free diets
   
• Expanding role in bakery, beverages, and ready-to-eat segments
   
• Demand from health-conscious consumers and organic markets
   

India is one of the world’s leading producers of wheat, rice, maize, and pulses, making it a natural hub for flour production. Indian flours are valued worldwide for their quality, versatility, and cost-effectiveness, with applications in both household cooking and industrial food processing.

• Wheat Flour  
  • Whole Wheat Flour (Atta): Traditionally stone-ground, used for breads, flatbreads (chapati, roti, naan), and healthy bakery products.
     
  • Refined Wheat Flour (Maida): Widely used in cakes, pastries, biscuits, pasta, and noodles.
     
• Rice Flour
        Naturally gluten-free, rice flour is widely used in bakery, noodles, batters, snack coatings, baby foods, and specialty gluten-free products.
   
• Maize (Corn) Flour

A staple in Latin American and African cuisines. Used in tortillas, corn breads, breakfast cereals, and snack foods.
 

• Millet Flours (Ragi, Bajra, Jowar)
  Highly nutritious gluten-free flours, increasingly popular in health mixes, multigrain flours, and functional foods.
   
• Chickpea Flour (Besan)
  Protein-rich flour with global demand. Used in savory snacks, bakery products, batters, and gluten-free recipes.
   
• Specialty & Organic Flours
  Customized blends such as multigrain flour, organic wheat flour, fortified flours, and gluten-free mixes, meeting the growing demand of health-conscious and specialty markets.
   

• Bakery & Confectionery – Bread, cakes, biscuits, and pasta
   
• Snack Industry – Chips, namkeens, extruded snacks, and coatings
   
• Health & Wellness Foods – Baby foods, diet mixes, and gluten-free substitutes
   
• Industrial Uses – Brewing, starch extraction, and thickeners
   

Through our sourcing expertise, we connect global buyers with Indian mills capable of delivering high-quality  Millets & flours in bulk or retail-ready packaging.