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FAQ RELATING TO GIFTING

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FAQs

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    Are green gram sprouts healthy?

    Yes, green gram sprouts are rich in plant protein, fiber, and nutrients suitable for healthy eating.Yes, green gram sprouts are rich in plant protein, fiber, and nutrients suitable for healthy eating.

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    How is Arbequina different from Manzanilla or other olive oil varieties?

    Arbequina is a small, round olive originally from Catalonia, Spain, prized for producing one of the mildest, smoothest single-variety EVOOs available — fruity notes of green apple and almond, a gentle sweetness, and a very soft finish. This is the opposite of bolder varieties like Manzanilla or Picual, which are valued for their peppery intensity and stronger bitterness. Both are genuine single-variety EVOOs with verified <0.3% acidity from the same Texturas range — the difference is purely tasting profile and intensity, not quality. Arbequina is typically the better starting point for households new to single-variety EVOO, and the most common first oil introduced to children.



Sprouted Wheat Flour

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    What does "sprouted" flour actually mean?

    We take organic wheat berries and allow them to germinate — to begin sprouting — before drying and milling them into flour. During germination, the grain activates its own enzymes, neutralises phytic acid (which normally blocks mineral absorption), and significantly increases the bioavailability of iron, zinc, magnesium, folate, and B vitamins. You get the same flour format, but your body absorbs far more of what is in it. 

    We take organic wheat berries and allow them to germinate — to begin sprouting — before drying and milling them into flour. During germination, the grain activates its own enzymes, neutralises phytic acid (which normally blocks mineral absorption), and significantly increases the bioavailability of iron, zinc, magnesium, folate, and B vitamins. You get the same flour format, but your body absorbs far more of what is in it.


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    Can I use this exactly like regular atta for chapati and roti?

    Yes — 1:1 substitute for whole wheat flour in chapati, roti, and paratha. Use slightly less water than usual (sprouted flour absorbs faster), knead well, rest the dough for 10 minutes. The rotis are softer, hold moisture longer, and have a subtle natural sweetness. For baking, a 1:1 substitution also works — expect a slightly denser, nuttier crumb. Sprouted wheat flour is especially prized for sourdough bread due to its high enzymatic activity. 

    Yes — 1:1 substitute for whole wheat flour in chapati, roti, and paratha. Use slightly less water than usual (sprouted flour absorbs faster), knead well, rest the dough for 10 minutes. The rotis are softer, hold moisture longer, and have a subtle natural sweetness. For baking, a 1:1 substitution also works — expect a slightly denser, nuttier crumb. Sprouted wheat flour is especially prized for sourdough bread due to its high enzymatic activity.


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    Why is this flour priced higher than regular whole wheat?

    Sprouting requires additional time, controlled conditions, careful drying, and cold-milling — processes that a standard flour mill does not use. The resulting flour is nutritionally superior: more bioavailable protein, more absorbable minerals, more active B vitamins, and no phytic acid blocking your gut from using any of it. You are paying for a living food, not a commodity grain product. The 2kg bag works out to AED 37.48 per kg — comparable to other premium organic flours, and significantly less than the health cost of nutrient-poor alternatives. 

    Sprouting requires additional time, controlled conditions, careful drying, and cold-milling — processes that a standard flour mill does not use. The resulting flour is nutritionally superior: more bioavailable protein, more absorbable minerals, more active B vitamins, and no phytic acid blocking your gut from using any of it. You are paying for a living food, not a commodity grain product. The 2kg bag works out to AED 37.48 per kg — comparable to other premium organic flours, and significantly less than the health cost of nutrient-poor alternatives.


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    Is sprouted wheat flour suitable for people with wheat or gluten sensitivity?

    Sprouted wheat flour is not gluten-free and is not suitable for people with coeliac disease. However, many people with mild wheat sensitivity — not a diagnosed condition — find it significantly easier to tolerate than regular whole wheat, because sprouting partially breaks down gluten proteins and deactivates enzyme inhibitors that contribute to digestive discomfort. If you have a confirmed diagnosis, please consult your healthcare provider before trying. 

    Sprouted wheat flour is not gluten-free and is not suitable for people with coeliac disease. However, many people with mild wheat sensitivity — not a diagnosed condition — find it significantly easier to tolerate than regular whole wheat, because sprouting partially breaks down gluten proteins and deactivates enzyme inhibitors that contribute to digestive discomfort. If you have a confirmed diagnosis, please consult your healthcare provider before trying.


A2 GHEE

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    What is the Bilona method?

    We culture A2 milk into curd, hand-churn it to extract white butter, then slowly simmer it into ghee. This ancient process preserves butyric acid, omega-3s, and fat-soluble vitamins that industrial cream-separator ghee loses. It takes longer — and you will taste the difference. 

    We culture A2 milk into curd, hand-churn it to extract white butter, then slowly simmer it into ghee. This ancient process preserves butyric acid, omega-3s, and fat-soluble vitamins that industrial cream-separator ghee loses. It takes longer — and you will taste the difference.


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    Is this suitable for lactose intolerance?

    Yes, for most people. During clarification, all milk solids (lactose and casein) are strained out, leaving pure fat. Our A2 milk base also uses only the easier-to-digest A2 beta-casein protein. If you have a severe dairy allergy, consult your healthcare provider first. 

    Yes, for most people. During clarification, all milk solids (lactose and casein) are strained out, leaving pure fat. Our A2 milk base also uses only the easier-to-digest A2 beta-casein protein. If you have a severe dairy allergy, consult your healthcare provider first.


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    Can I cook at high heat with this ghee?

    Yes. A2 Desi Cow Ghee has a smoke point of approximately 250°C (480°F) — one of the highest of any cooking fat. Safe and stable for frying, tempering, roasting, and baking. It does not break down into harmful compounds at high temperatures the way butter or vegetable oils do. 

    Yes. A2 Desi Cow Ghee has a smoke point of approximately 250°C (480°F) — one of the highest of any cooking fat. Safe and stable for frying, tempering, roasting, and baking. It does not break down into harmful compounds at high temperatures the way butter or vegetable oils do.


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    What is the difference between A2 and regular ghee?

    Regular commercial ghee often uses A1 cow milk or an A1/A2 blend. Our ghee uses only indigenous Desi A2 cows — breeds like Gir and Sahiwal whose milk contains only A2 beta-casein, closer in structure to human breast milk and widely considered easier on the gut. 

    Regular commercial ghee often uses A1 cow milk or an A1/A2 blend. Our ghee uses only indigenous Desi A2 cows — breeds like Gir and Sahiwal whose milk contains only A2 beta-casein, closer in structure to human breast milk and widely considered easier on the gut.


KHAPLI FLOUR

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    What is Khapli wheat and why is it better than regular atta?

    Khapli (also known as Emmer or Long wheat) is one of India's oldest grain varieties — never hybridised or genetically modified. Unlike modern wheat bred for yield and high gluten, Khapli has a naturally lower glycemic index, higher protein and fibre, and more bioavailable minerals. It is also easier to digest for many people who experience discomfort with regular wheat. Our Khapli is stone-ground at low heat, preserving the bran, germ, and every nutrient a high-speed mill would destroy. 

    Khapli (also known as Emmer or Long wheat) is one of India's oldest grain varieties — never hybridised or genetically modified. Unlike modern wheat bred for yield and high gluten, Khapli has a naturally lower glycemic index, higher protein and fibre, and more bioavailable minerals. It is also easier to digest for many people who experience discomfort with regular wheat. Our Khapli is stone-ground at low heat, preserving the bran, germ, and every nutrient a high-speed mill would destroy.


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    Can I use Khapli flour as a direct substitute for my regular atta?

    Yes — 1:1 in chapati, roti, paratha, and bhakri. For baking (bread, muffins, pancakes) start with a 50% substitution, as the flour absorbs water slightly differently and produces a denser crumb. The texture is a little coarser, the flavour nuttier, and the rotis will hold their softness longer. Most families find the transition seamless within a week. 

    Yes — 1:1 in chapati, roti, paratha, and bhakri. For baking (bread, muffins, pancakes) start with a 50% substitution, as the flour absorbs water slightly differently and produces a denser crumb. The texture is a little coarser, the flavour nuttier, and the rotis will hold their softness longer. Most families find the transition seamless within a week.


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    Is Khapli wheat flour suitable for blood sugar-conscious diets?

    Khapli wheat flour has a naturally lower glycemic index compared to modern refined wheat flour, meaning it releases glucose into the bloodstream more slowly. The higher fibre content also supports steadier energy and better satiety. It is a suitable choice for those following a blood sugar-conscious diet. If you have a diagnosed condition, please consult your healthcare provider before making changes to your diet. 

     Khapli wheat flour has a naturally lower glycemic index compared to modern refined wheat flour, meaning it releases glucose into the bloodstream more slowly. The higher fibre content also supports steadier energy and better satiety. It is a suitable choice for those following a blood sugar-conscious diet. If you have a diagnosed condition, please consult your healthcare provider before making changes to your diet.


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    How is Khapli wheat sourced by Rootz Organics?

    We source Khapli wheat from a network of 200+ certified organic farmer groups — farmers who use no synthetic fertilisers, no urea, and no pesticides. The grain is stone-ground slowly at low heat to preserve the bran, germ, and all nutrients that a high-speed commercial mill would destroy. No bleaching. No maida blending. No additives of any kind. 

    We source Khapli wheat from a network of 200+ certified organic farmer groups — farmers who use no synthetic fertilisers, no urea, and no pesticides. The grain is stone-ground slowly at low heat to preserve the bran, germ, and all nutrients that a high-speed commercial mill would destroy. No bleaching. No maida blending. No additives of any kind.


Ashwagandha powder

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    What is KSM-66® and why does it matter for ashwagandha quality?

    KSM-66® is a proprietary full-spectrum ashwagandha root extract developed by Ixoreal Biomed. It is extracted from the root only — never the leaf — using a process that preserves the complete natural profile of withanolides (the active compounds) without the use of alcohol or synthetic chemical solvents. It is the most clinically studied ashwagandha extract available, with over 24 published clinical trials examining its effects on various aspects of wellness. When you see KSM-66® on a supplement, it means the withanolide content is verified, the extraction is clean, and the research behind it is real. 

     KSM-66® is a proprietary full-spectrum ashwagandha root extract developed by Ixoreal Biomed. It is extracted from the root only — never the leaf — using a process that preserves the complete natural profile of withanolides (the active compounds) without the use of alcohol or synthetic chemical solvents. It is the most clinically studied ashwagandha extract available, with over 24 published clinical trials examining its effects on various aspects of wellness. When you see KSM-66® on a supplement, it means the withanolide content is verified, the extraction is clean, and the research behind it is real.


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    When is the best time to take ashwagandha powder?

    Traditionally in Ayurveda, ashwagandha is taken twice daily — once in the morning and once before bed, mixed in warm milk with honey. For most people, an evening serving is the most popular starting point: ½ teaspoon in warm A2 milk 30–60 minutes before sleep. Morning use is preferred by those who use it for energy and daily vitality support. It can also be added to smoothies, golden milk, or herbal drinks. Start with a smaller amount (¼ teaspoon) for the first week and increase gradually. 

    Traditionally in Ayurveda, ashwagandha is taken twice daily — once in the morning and once before bed, mixed in warm milk with honey. For most people, an evening serving is the most popular starting point: ½ teaspoon in warm A2 milk 30–60 minutes before sleep. Morning use is preferred by those who use it for energy and daily vitality support. It can also be added to smoothies, golden milk, or herbal drinks. Start with a smaller amount (¼ teaspoon) for the first week and increase gradually.


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    How long does it take to notice results from ashwagandha?

    Ashwagandha is not a fast-acting supplement like caffeine. It works through gradual systemic support. Most people report noticing a difference in overall sense of wellbeing, sleep quality, and energy balance within 4–8 weeks of consistent daily use. Clinical studies typically measure outcomes at 8–12 weeks. Consistency matters more than dosage — a small daily amount taken regularly will produce better results than a large occasional dose. 

    Ashwagandha is not a fast-acting supplement like caffeine. It works through gradual systemic support. Most people report noticing a difference in overall sense of wellbeing, sleep quality, and energy balance within 4–8 weeks of consistent daily use. Clinical studies typically measure outcomes at 8–12 weeks. Consistency matters more than dosage — a small daily amount taken regularly will produce better results than a large occasional dose.


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    Is ashwagandha powder safe during pregnancy or for people on medication?

    Ashwagandha is not recommended during pregnancy or breastfeeding. If you are taking prescription medication — particularly thyroid, immunosuppressant, or sedative medications — consult your healthcare provider before beginning ashwagandha supplementation, as it may interact with certain drug classes. For healthy adults not on medication, ashwagandha has a strong safety record at the standard dosage of 2–5g per day. As with any supplement, introduce it gradually and stop use if you experience any adverse reaction. 

    Ashwagandha is not recommended during pregnancy or breastfeeding. If you are taking prescription medication — particularly thyroid, immunosuppressant, or sedative medications — consult your healthcare provider before beginning ashwagandha supplementation, as it may interact with certain drug classes. For healthy adults not on medication, ashwagandha has a strong safety record at the standard dosage of 2–5g per day. As with any supplement, introduce it gradually and stop use if you experience any adverse reaction.


ashwagandha whole

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    What is the difference between ashwagandha whole root and ashwagandha powder?

    Whole root is the dried, unprocessed root of the Withania somnifera plant. It is used to prepare traditional herbal teas and infusions — boiled in water or milk — exactly as described in classical Ayurvedic texts. Powder is the ground form of the root, which can be stirred directly into drinks or smoothies for faster daily use. The whole root is preferred for traditional ritual preparation, visible authenticity, and herbal tea routines. The KSM-66® powder is preferred for convenience, standardised withanolide content, and use in cold preparations. Both deliver ashwagandha's functional benefits — through different preparations and rituals. 

    Whole root is the dried, unprocessed root of the Withania somnifera plant. It is used to prepare traditional herbal teas and infusions — boiled in water or milk — exactly as described in classical Ayurvedic texts. Powder is the ground form of the root, which can be stirred directly into drinks or smoothies for faster daily use. The whole root is preferred for traditional ritual preparation, visible authenticity, and herbal tea routines. The KSM-66® powder is preferred for convenience, standardised withanolide content, and use in cold preparations. Both deliver ashwagandha's functional benefits — through different preparations and rituals.


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    How do I prepare ashwagandha root tea correctly?

    Place 1–2 pieces of dried ashwagandha root in 500ml of water. Bring to a boil over medium heat, then reduce to a low simmer for 10–15 minutes — you will see the water take on an earthy golden-brown colour and the distinctive ashwagandha aroma will be released. Strain into a cup. Add raw honey, a pinch of cardamom, or a splash of A2 milk to taste. For a more concentrated preparation (ksheer paka), simmer 1 root piece in 250ml of A2 milk for 15–20 minutes until the milk reduces. This is the traditional Ayurvedic preparation. 

    Place 1–2 pieces of dried ashwagandha root in 500ml of water. Bring to a boil over medium heat, then reduce to a low simmer for 10–15 minutes — you will see the water take on an earthy golden-brown colour and the distinctive ashwagandha aroma will be released. Strain into a cup. Add raw honey, a pinch of cardamom, or a splash of A2 milk to taste. For a more concentrated preparation (ksheer paka), simmer 1 root piece in 250ml of A2 milk for 15–20 minutes until the milk reduces. This is the traditional Ayurvedic preparation.


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    Is ashwagandha whole root suitable for daily use?

    Yes. Ashwagandha whole root has been used in daily wellness rituals in Ayurvedic practice for thousands of years. A standard preparation of 1–2 root pieces (approximately 2–4g) per day in herbal tea or milk is the typical approach. As with the powder form, it is not recommended during pregnancy or breastfeeding, and those on prescription medication should consult their healthcare provider before beginning regular use. For healthy adults, it has a well-established traditional and safety record at normal daily amounts. 

    Yes. Ashwagandha whole root has been used in daily wellness rituals in Ayurvedic practice for thousands of years. A standard preparation of 1–2 root pieces (approximately 2–4g) per day in herbal tea or milk is the typical approach. As with the powder form, it is not recommended during pregnancy or breastfeeding, and those on prescription medication should consult their healthcare provider before beginning regular use. For healthy adults, it has a well-established traditional and safety record at normal daily amounts.


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    Why does ashwagandha root tea taste bitter? Is that normal?

    Yes — the naturally bitter, slightly earthy taste of ashwagandha tea is completely normal and is an indicator of the genuine withanolide compounds present in the root. Bitterness in traditional Ayurvedic herbs is considered a functional quality, not a defect. To balance the taste: add raw honey (do not use refined sugar), a pinch of cardamom, or A2 milk. The milk-based preparation (ksheer paka) is traditionally preferred partly because the milk fat helps carry the fat-soluble compounds from the root and also rounds out the bitterness pleasantly. 

    Yes — the naturally bitter, slightly earthy taste of ashwagandha tea is completely normal and is an indicator of the genuine withanolide compounds present in the root. Bitterness in traditional Ayurvedic herbs is considered a functional quality, not a defect. To balance the taste: add raw honey (do not use refined sugar), a pinch of cardamom, or A2 milk. The milk-based preparation (ksheer paka) is traditionally preferred partly because the milk fat helps carry the fat-soluble compounds from the root and also rounds out the bitterness pleasantly.


Shirataki Rice

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    What is shirataki rice made from?

    Shirataki rice is made from konjac flour — extracted from the konjac plant root (Amorphophallus konjac). Konjac is a plant native to Asia with a long history of use in traditional Japanese and Chinese cooking. The flour is combined with water and shaped into rice-sized pieces. It contains no wheat, no grains, no artificial additives, and no preservatives.


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    Is shirataki rice truly zero carbs — how does it work?

    Shirataki rice contains approximately 0.5g of net carbs per 100g. The total carbohydrate figure (around 2g) is almost entirely glucomannan fibre, which is a soluble fibre that the human body cannot digest or absorb as glucose. This means it has essentially no impact on blood sugar, making it suitable for keto, low-carb, and blood sugar-conscious meal plans. It passes through the digestive tract largely intact, also supporting gut health and satiety.

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    How do I get rid of the smell and improve the texture?

    The natural konjac aroma is completely normal and not an indication of spoilage. It disappears completely with proper preparation: rinse thoroughly under cold water for 1–2 minutes, boil for 2 minutes, drain, then dry-fry in a non-stick pan for 1 minute while stirring. This three-step process removes the aroma and significantly improves the texture, making it pleasantly chewy and ready to absorb any sauce or seasoning you cook it with.

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    Can people with diabetes eat shirataki rice?

    Shirataki rice is commonly chosen as a rice alternative for blood sugar-conscious meal plans because of its extremely low net carb content and zero glycemic impact. The glucomannan fibre does not raise blood glucose levels. If you have a diagnosed condition and are managing your diet medically, we recommend consulting your healthcare provider — but shirataki rice is one of the most widely studied low-carb staple foods available.

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    Can I use it in Indian cooking — curries, biryani-style dishes?

    Yes — and it performs exceptionally well in bold, spiced preparations. Because konjac is essentially flavour-neutral, it absorbs whatever you cook it in. Use it in chicken curry, dal, coconut milk preparations, or a simple ghee-and-cumin tempered base. The texture works best when the rice is added directly to the sauce and cooked together for 2–3 minutes before serving. Avoid using it as a plain steamed rice substitute — it shines when cooked with flavour.

Psyllium husk

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    What is the difference between psyllium husk powder and whole psyllium husk?

    Psyllium husk powder is finely ground — it dissolves faster, thickens more quickly, and is preferred for daily wellness drinks, smoothies, and keto baking where a smooth consistency is needed. Whole psyllium husk retains its natural texture and is often preferred for traditional consumption and recipes where you want visible fibre texture. Both deliver the same soluble fibre benefits — the choice is largely about texture preference and intended use.

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    How much psyllium husk powder should I take daily?

    The standard recommendation is 1 teaspoon (approximately 3–5g) once or twice per day, mixed with at least 200ml of liquid and consumed immediately. Start with a smaller amount (half a teaspoon) if you are new to psyllium husk, and increase gradually over 1–2 weeks to allow your digestive system to adjust. Always drink additional water throughout the day — soluble fibre requires hydration to work effectively and comfortably.

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    Can psyllium husk powder be used in keto baking?

    Yes — psyllium husk powder is a staple ingredient in keto and gluten-free baking. It acts as a binder and moisture-retaining agent, replacing the structural role that gluten plays in conventional flour. Use approximately 1 teaspoon per cup of almond or coconut flour in bread, muffin, roti, and pancake recipes. It gives keto baked goods a better crumb structure, improved moisture, and a texture closer to traditional baked goods.


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    Is psyllium husk safe to take every day?

    Yes. Psyllium husk is a natural dietary fibre supplement with a well-established safety profile. It has been studied extensively and is widely recommended by dietitians for daily digestive support, cholesterol management, and blood sugar regulation. It is not a medication and does not create dependence. As with any fibre supplement, adequate hydration is essential — always consume with plenty of water, and consult your healthcare provider if you are on medication, as soluble fibre can affect the absorption rate of some drugs.

Pshyllium husk whole

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    What is the difference between whole psyllium husk and psyllium husk powder?

    Both come from the same plant (Plantago ovata) and deliver the same soluble fibre benefits. The difference is texture and processing. Whole husk is unground — it retains the natural fibre structure and absorbs water more gradually. Powder is finely milled — it dissolves faster, thickens more quickly, and is preferred for baking and smooth drinks. If you want the most minimally processed form for traditional daily use, choose whole. For keto baking or a smoother drink, choose powder.

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    Can I use whole psyllium husk in gluten-free baking?

    Yes. Whole psyllium husk works as a binder in gluten-free and keto baking recipes. For a finer texture in baked goods — particularly flatbreads and keto rotis — briefly blending the whole husk in a dry blender or spice grinder for a few seconds before use will give you a result closer to psyllium powder. Use approximately 1 teaspoon per cup of almond or coconut flour.


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    Is psyllium husk whole safe for daily use?

    Yes. Psyllium husk has an extensive clinical and traditional-use record for daily dietary fibre supplementation. It is not a medication and does not create dependence or tolerance. The most important rule is hydration — always consume with at least 250ml of water and drink additional water throughout the day. If you are on medication, consult your healthcare provider, as soluble fibre can slow the absorption of some drugs when taken simultaneously.


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    How long does it take to see results from psyllium husk?

    Most people notice improved digestive regularity within 3–5 days of consistent daily use. For benefits related to cholesterol and blood sugar management, studies suggest a minimum of 4–6 weeks of consistent use. Gut microbiome improvements develop over several weeks of regular prebiotic fibre intake. Psyllium husk works best as a daily habit, not an occasional supplement.


Keto Flour

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    What is keto flour made of and why does it work for baking?

    Rootz Keto Flour is a blend of four ingredients: almond flour, coconut flour, flaxseed meal, and psyllium husk powder. Each plays a specific role. Almond flour provides moisture, fat, and flavour. Coconut flour adds structure and high fibre with very low net carbs. Flaxseed meal adds omega-3 fats and binding. Psyllium husk acts as the gluten replacement — giving the dough elasticity and preventing the crumbling that single-ingredient keto flours are known for. Together they produce a blend that bakes with the structure and texture of regular flour.


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    Can I make keto rotis with this flour?

    Yes — keto rotis are the primary use case this flour is designed for. Combine 30g of Rootz Keto Flour with 20–25ml warm water and a few drops of oil. Knead for 2 minutes until the dough holds together. Roll between two sheets of baking paper (keto dough is stickier than regular atta). Cook on a hot tawa for 2–3 minutes per side. The rotis will be slightly smaller and denser than regular rotis but hold their shape well and taste significantly better than most store-bought keto flatbreads.


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    Is keto flour suitable for people with diabetes?

    Rootz Keto Flour has approximately 2.5g of net carbs per serving (30g) — significantly lower than regular wheat flour, which contains approximately 20g of net carbs per equivalent serving. The high fat and fibre content also slows glucose absorption. It is commonly used in low-carb, diabetic-conscious meal plans as a replacement for maida and regular atta. If you have a diagnosed condition, consult your healthcare provider about incorporating keto flour into your meal plan.


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    Why does my keto roti crack? How do I fix it?

    Keto dough cracks when it is too dry or rolled too thin. Three fixes: (1) Add water gradually — the dough should be soft and pliable, not stiff. (2) Roll between two sheets of baking paper rather than directly on a surface. (3) Let the dough rest for 5 minutes after kneading before rolling — this allows the psyllium husk to fully hydrate and improves elasticity significantly.


Diabetic Flour

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    What grains are in this multi-grain atta and why were they chosen?

    Rootz Low GI Multi-Grain Atta contains whole wheat, barley, jowar, ragi, black chana, and quinoa. Each was selected for a specific nutritional role: barley for its blood sugar-supporting beta-glucan fibre, jowar for antioxidants and gluten-free protein, ragi for its exceptional calcium content, black chana for plant protein and satiety, quinoa as a complete protein source with all nine essential amino acids, and whole wheat as the structural base. Together they create a flour that is significantly more nutritious than single-grain atta — and suitable for the whole family.


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    Will my family notice a difference in taste or texture from regular atta?

    Most families notice a slightly denser roti with a mild earthiness from the ragi and chana — a flavour that becomes quickly familiar and even preferred. The colour is slightly darker than white atta. Texture-wise, the rotis are a little more filling and hold their softness well. Adding slightly more water during kneading (the fibre absorbs more) and resting the dough for 5–10 minutes before rolling gives the best results. Within a week, most households say they have stopped noticing the difference.


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    Is this flour suitable for people following a blood sugar-conscious diet?

    Yes. The multi-grain blend has a lower glycemic index than standard refined wheat flour, primarily due to the barley beta-glucan and the high dietary fibre content across all six grains. The fibre slows the digestion of starches and the release of glucose into the bloodstream, supporting steadier energy levels after meals. It is suitable for health-conscious families, those managing their weight, and individuals seeking a high-fibre everyday flour. If you have a diagnosed medical condition, consult your healthcare provider before changing your diet.


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    Does this flour contain maida?

    No. Rootz Low GI Multi-Grain Atta contains no refined maida of any kind. All six components are whole grain flours — ground from the complete grain including the bran and germ. The absence of maida is what allows the higher fibre content and lower glycemic index. This makes it suitable as a complete daily replacement for regular refined atta in chapati, roti, paratha, and bread.


Whole wheat flour

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    What makes stone-ground flour different from regular whole wheat atta?

    Regular whole wheat flour — even the "100% whole wheat" kind — is almost always milled using high-speed steel rollers that generate significant friction heat. This heat degrades heat-sensitive B vitamins, oxidises the natural wheat germ oil, and reduces the nutritional value of the final flour. Stone grinding is done at low speed between two millstones, generating minimal heat. This preserves the bran, germ, and endosperm in their natural state — including the B vitamins, vitamin E, essential fatty acids, and phosphorus that high-speed milling destroys. The result is a flour that is technically the same grain but nutritionally very different.

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    Can I use this flour exactly like my regular atta for chapatis and rotis?

    Yes — 1:1 replacement for any whole wheat atta in chapati, roti, paratha, bhakri, puri, and bread. A few tips: add warm water gradually (stone-ground flour can absorb slightly differently depending on the season and humidity), knead well for 5–7 minutes, and rest the dough for 10–15 minutes covered before rolling. The rotis will have a slightly nuttier aroma and a warmer colour than commercial refined atta. Most families stop noticing any difference within the first week and then prefer it.

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    How should I store whole wheat flour in the UAE climate?

    UAE's warm and humid climate accelerates rancidity in the natural wheat germ oils that stone-ground flour retains — oils that refined flour has already lost. Once opened, transfer to an airtight container and refrigerate. This extends shelf life significantly and preserves flavor and nutrition.

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    What does "bran and germ intact" mean for my family's health?

    The wheat kernel has three parts: the bran (outer layer, rich in fibre and B vitamins), the germ (the nutritional core, containing vitamin E, folate, essential fatty acids, zinc, and phosphorus), and the endosperm (the starchy inner body). Refined white flour uses only the endosperm. Standard whole wheat flour should include all three — but high-speed milling damages the germ and some bran nutrients through heat. Stone grinding preserves all three parts fully intact. For your family, this means more dietary fibre per roti, more B vitamins for energy metabolism, more vitamin E for immunity and skin health, and more minerals for bone and muscle function.


MINT LEAVES

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    How do I store fresh mint leaves in UAE weather to keep them fresh longer?

    UAE's heat and humidity accelerate wilting. The best method: do not wash the leaves until you are ready to use them. Wrap the bunch loosely in a slightly damp paper towel, place in an airtight container or zip-lock bag, and refrigerate. This keeps the leaves fresh and aromatic for 3–5 days. Alternatively, stand the bunch upright in a glass with a small amount of water (like cut flowers), cover loosely with a bag, and refrigerate — this can extend freshness to 7 days. Change the water every 2 days.UAE's heat and humidity accelerate wilting. The best method: do not wash the leaves until you are ready to use them. Wrap the bunch loosely in a slightly damp paper towel, place in an airtight container or zip-lock bag, and refrigerate. This keeps the leaves fresh and aromatic for 3–5 days. Alternatively, stand the bunch upright in a glass with a small amount of water (like cut flowers), cover loosely with a bag, and refrigerate — this can extend freshness to 7 days. Change the water every 2 days.

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    Is fresh mint better than dried mint for cooking and drinks?

    For most applications, yes — especially drinks, salads, and fresh chutneys. Fresh mint contains volatile aromatic oils that are significantly more potent and nuanced than dried mint, which loses most of these oils during the drying process. The cooling sensation, bright colour, and complex fragrance of fresh mint are irreplaceable in mint lemonade, mojitos, raita, and garnishes. Dried mint is more suitable for cooked preparations — soups, stews, and certain Middle Eastern dishes — where the more concentrated, earthy flavour of dried herb works better.For most applications, yes — especially drinks, salads, and fresh chutneys. Fresh mint contains volatile aromatic oils that are significantly more potent and nuanced than dried mint, which loses most of these oils during the drying process. The cooling sensation, bright colour, and complex fragrance of fresh mint are irreplaceable in mint lemonade, mojitos, raita, and garnishes. Dried mint is more suitable for cooked preparations — soups, stews, and certain Middle Eastern dishes — where the more concentrated, earthy flavour of dried herb works better.

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    What are the digestive benefits of mint and is it suitable for everyday use?

    Mint has been used in traditional medicine for digestion for thousands of years — and modern research supports it. The active compound menthol relaxes the muscles of the gastrointestinal tract, which can help relieve bloating, gas, indigestion, and stomach cramps. Menthol also stimulates bile flow, which supports fat digestion. A cup of fresh mint tea after a meal is one of the simplest and most evidence-backed everyday digestive habits. It is cooling in nature — particularly beneficial in UAE's year-round heat — and safe for daily use by most adults and children above 2 years. If you have acid reflux or GERD, consult your healthcare provider before regular use as mint can relax the lower oesophageal sphincter.Mint has been used in traditional medicine for digestion for thousands of years — and modern research supports it. The active compound menthol relaxes the muscles of the gastrointestinal tract, which can help relieve bloating, gas, indigestion, and stomach cramps. Menthol also stimulates bile flow, which supports fat digestion. A cup of fresh mint tea after a meal is one of the simplest and most evidence-backed everyday digestive habits. It is cooling in nature — particularly beneficial in UAE's year-round heat — and safe for daily use by most adults and children above 2 years. If you have acid reflux or GERD, consult your healthcare provider before regular use as mint can relax the lower oesophageal sphincter.

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    How can I use fresh mint in UAE and Middle Eastern cooking?

    Mint is one of the most versatile herbs in both South Asian and Middle Eastern cuisines — far beyond drinks. Use it torn into fattoush and tabbouleh; blended into green chutney with coriander, green chilli, garlic, and lemon for parathas and chaats; stirred into laban or curd for raita; muddled into mint lemonade and mojito mocktails; brewed as after-dinner herbal tea; scattered over hummus, grilled meat, and rice dishes as a fresh garnish; or frozen into mint ice cubes for cooling water and drinks throughout the day.Mint is one of the most versatile herbs in both South Asian and Middle Eastern cuisines — far beyond drinks. Use it torn into fattoush and tabbouleh; blended into green chutney with coriander, green chilli, garlic, and lemon for parathas and chaats; stirred into laban or curd for raita; muddled into mint lemonade and mojito mocktails; brewed as after-dinner herbal tea; scattered over hummus, grilled meat, and rice dishes as a fresh garnish; or frozen into mint ice cubes for cooling water and drinks throughout the day.

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    Is the mint from Rootz Organics free from pesticides and chemical treatments?

    Yes. Our fresh mint is sourced from farms that do not use synthetic pesticides, herbicides, or chemical post-harvest treatments. Fresh herbs are one of the highest-risk categories for pesticide residue in conventional food systems because they are consumed without cooking. At Rootz, we source only from verified clean farms and deliver under cold-chain conditions — no chemical dips, no artificial freshening sprays, no wax coatings. What you receive is the herb exactly as it came from the farm.Yes. Our fresh mint is sourced from farms that do not use synthetic pesticides, herbicides, or chemical post-harvest treatments. Fresh herbs are one of the highest-risk categories for pesticide residue in conventional food systems because they are consumed without cooking. At Rootz, we source only from verified clean farms and deliver under cold-chain conditions — no chemical dips, no artificial freshening sprays, no wax coatings. What you receive is the herb exactly as it came from the farm.

Fresh Flat-Leaf Parsley

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    How is fresh parsley used in UAE and Middle Eastern cooking?

    Parsley is the backbone of several UAE and Middle Eastern kitchen staples. In tabbouleh — the region's most beloved salad — it is the dominant ingredient, finely chopped and combined with bulgur, tomato, spring onion, lemon, and olive oil. In fattoush it adds freshness and colour. It is used as a generous garnish over grilled lamb, chicken, and fish platters; stirred into soups, stews, and lentil dishes; blended into chermoula (a North African herb marinade for meat and fish); and mixed into grain bowls and mezze spreads. Flat-leaf parsley — as opposed to curly parsley — is the correct variety for all Middle Eastern applications, and is what we supply.Parsley is the backbone of several UAE and Middle Eastern kitchen staples. In tabbouleh — the region's most beloved salad — it is the dominant ingredient, finely chopped and combined with bulgur, tomato, spring onion, lemon, and olive oil. In fattoush it adds freshness and colour. It is used as a generous garnish over grilled lamb, chicken, and fish platters; stirred into soups, stews, and lentil dishes; blended into chermoula (a North African herb marinade for meat and fish); and mixed into grain bowls and mezze spreads. Flat-leaf parsley — as opposed to curly parsley — is the correct variety for all Middle Eastern applications, and is what we supply.

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    What are the health benefits of eating fresh parsley regularly?

    Fresh parsley is one of the most nutrient-dense herbs available. A 30g serving (a generous handful used in tabbouleh) provides over 100% of the daily recommended intake of Vitamin K — essential for bone density, blood clotting, and cardiovascular health. The same serving delivers approximately 40% of daily Vitamin C (immune function and skin collagen), meaningful iron (for energy and oxygen transport), folate (critical for cell production and pregnancy health), and a range of flavonoid antioxidants — particularly luteolin and apigenin — that reduce chronic inflammation. Eating parsley regularly, rather than using it as a sprinkle garnish, delivers genuinely meaningful nutritional value.Fresh parsley is one of the most nutrient-dense herbs available. A 30g serving (a generous handful used in tabbouleh) provides over 100% of the daily recommended intake of Vitamin K — essential for bone density, blood clotting, and cardiovascular health. The same serving delivers approximately 40% of daily Vitamin C (immune function and skin collagen), meaningful iron (for energy and oxygen transport), folate (critical for cell production and pregnancy health), and a range of flavonoid antioxidants — particularly luteolin and apigenin — that reduce chronic inflammation. Eating parsley regularly, rather than using it as a sprinkle garnish, delivers genuinely meaningful nutritional value.

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    How do I store fresh parsley in UAE weather to keep it crisp for longer?

    UAE's heat and humidity accelerate wilting. The best approach: do not wash the parsley until you are ready to use it — moisture on unwashed leaves accelerates decay. Wrap the bunch loosely in a slightly damp paper towel, place in an airtight container or zip-lock bag, and refrigerate. This maintains freshness and crispness for 3–5 days. Alternatively, stand the bunch upright in a glass with 2–3cm of water (like cut flowers), cover loosely with a bag, and refrigerate — changing the water every 2 days. This method can extend freshness to 7 days and is particularly effective for larger bunches.UAE's heat and humidity accelerate wilting. The best approach: do not wash the parsley until you are ready to use it — moisture on unwashed leaves accelerates decay. Wrap the bunch loosely in a slightly damp paper towel, place in an airtight container or zip-lock bag, and refrigerate. This maintains freshness and crispness for 3–5 days. Alternatively, stand the bunch upright in a glass with 2–3cm of water (like cut flowers), cover loosely with a bag, and refrigerate — changing the water every 2 days. This method can extend freshness to 7 days and is particularly effective for larger bunches.

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    Is flat-leaf parsley different from curly parsley — and does it matter?

    Yes. and it matters significantly for cooking. Flat-leaf parsley (also called Italian parsley or baqdounis) has a much more intense, complex flavour than curly parsley earthier, slightly peppery, and robustly aromatic. Curly parsley is milder and is primarily used as a decorative garnish in Western cuisines. Flat-leaf parsley is the correct variety for all Middle Eastern cooking, including tabbouleh, fattoush, chermoula, and mezze — and is what professional chefs and home cooks across the UAE use. Our parsley is flat-leaf.Yes and it matters significantly for cooking. Flat-leaf parsley (also called Italian parsley or baqdounis) has a much more intense, complex flavour than curly parsley earthier, slightly peppery, and robustly aromatic. Curly parsley is milder and is primarily used as a decorative garnish in Western cuisines. Flat-leaf parsley is the correct variety for all Middle Eastern cooking, including tabbouleh, fattoush, chermoula, and mezze and is what professional chefs and home cooks across the UAE use. Our parsley is flat-leaf.

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    Is this parsley free from pesticides and chemical treatments?

    Yes. Our fresh parsley is sourced from farms that do not use synthetic pesticides, herbicides, or post-harvest chemical treatments. Fresh herbs are one of the highest-risk categories for pesticide residue in conventional food systems — they are consumed raw, often in large quantities in dishes like tabbouleh, and are not cooked or peeled before eating. At Rootz, we source only from verified clean farms, deliver under cold-chain conditions, and do not use chemical freshening dips, wax coatings, or colour-preserving treatments. The colour, crispness, and aroma you receive are entirely natural.Yes. Our fresh parsley is sourced from farms that do not use synthetic pesticides, herbicides, or post-harvest chemical treatments. Fresh herbs are one of the highest-risk categories for pesticide residue in conventional food systems — they are consumed raw, often in large quantities in dishes like tabbouleh, and are not cooked or peeled before eating. At Rootz, we source only from verified clean farms, deliver under cold-chain conditions, and do not use chemical freshening dips, wax coatings, or colour-preserving treatments. The colour, crispness, and aroma you receive are entirely natural.

Raw turmeric

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    What is the difference between raw turmeric root and turmeric powder and which is better?

    Raw turmeric root contains curcumin alongside the root's natural volatile oils — particularly turmerone — which significantly enhance curcumin absorption in the digestive system. The drying and milling process that produces turmeric powder removes much of these oils, reducing bioavailability. Studies show that curcumin from whole turmeric (including its natural oils) is better absorbed than isolated curcumin or dried powder preparations at equivalent doses.

    Raw turmeric also has a more complex, mildly peppery-floral flavour profile compared to the more concentrated, slightly bitter and earthy taste of dried powder. For golden milk, wellness shots, and fresh culinary use, raw root is the superior form. Dried powder remains useful for spice blends, long-cooked curries, and convenience applications. For maximum health benefit, raw root consumed with black pepper and a fat source (A2 ghee or full-fat milk) is the most effective preparation.

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    How do I use raw turmeric root in golden milk and daily wellness?

    The classic preparation — haldi doodh — is simple: grate 1 inch (approx. 5g) of fresh turmeric into 250ml of warm A2 milk. Add a pinch of freshly cracked black pepper (essential — piperine in black pepper increases curcumin absorption by up to 2,000%), a pinch of cinnamon, and a teaspoon of raw honey. Whisk and drink warm, ideally before bed. This is a ritual with over 3,000 years of Ayurvedic practice and a growing body of modern research behind it. For a morning wellness shot: blend 1 inch each of fresh turmeric and ginger with the juice of half a lemon, a pinch of black pepper, and 100ml of water. Strain. Drink 30ml. Takes 5 minutes and delivers curcumin, gingerols, and Vitamin C in one preparation. In cooking: grate or slice directly into curries, dal, rice, soups, or stir-fries at the start of cooking. Replaces or augments dried turmeric powder. In pickling: slice thin rounds, toss with lime juice, salt, and green chilli. Rest overnight. Eat with rice or paratha as a traditional South Indian digestive side.

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    Why does raw turmeric need black pepper ? is it really necessary?

    Yes . This is one of the most important and well-evidenced food pairings in nutritional science. Curcumin on its own is rapidly metabolised by the liver and intestinal wall before it can reach the bloodstream in meaningful concentrations. Piperine  the active compound in black pepper inhibits this rapid metabolism by blocking the CYP3A4 enzyme pathway, allowing curcumin to remain in the body long enough to exert its anti-inflammatory effects. A landmark 1998 study by Shoba et al. (published in Planta Medica) demonstrated that adding piperine to curcumin increased its bioavailability by 2,000% in human subjects. Even a small pinch of freshly cracked black pepper in your golden milk or wellness shot makes a dramatic difference to the amount of curcumin your body actually uses. This is also why fat-soluble curcumin benefits from being consumed with a fat source (A2 ghee, coconut oil, or full-fat milk) fat further extends its time in the digestive system.

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    How do I store fresh raw turmeric and how long does it last?

    Unpeeled, unwashed raw turmeric root keeps for 2–3 weeks in a cool, dark, dry place at room temperature (a kitchen drawer or cupboard away from direct sunlight). Do not refrigerate uncut turmeric — cold and moisture accelerate decay. Once cut or peeled: wrap tightly in a paper towel or beeswax cloth and refrigerate. Use within 5–7 days. For longer storage: peel, grate or slice, and freeze in small portions in a sealed bag. Frozen raw turmeric retains its curcumin content well and can be used directly from frozen in cooking, golden milk, or smoothies without thawing. Staining warning: raw turmeric stains intensely and permanently — cutting boards, fabric, grout, nail beds, and plastic surfaces will discolour on contact. Use a dedicated cutting board and consider wearing gloves when grating or cutting. Surfaces can be cleaned with a dilute bleach solution or lemon juice immediately after contact.

Baby Potato

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    What is the difference between baby potatoes and regular potatoes — and why should I buy them separately?

    Baby potatoes are young potatoes harvested early — before the skin has fully set. This gives them three distinct qualities that regular potatoes do not have: thinner, more tender skin (no peeling required), naturally sweeter and creamier flesh, and a smaller, more uniform size ideal for roasting, salads, and presentation-quality cooking. They cook faster than regular potatoes (typically 15–20 minutes roasted vs. 40+ minutes for a full-size potato), hold their shape when boiled or roasted, and have a noticeably different texture — butter-soft inside, crisp outside when roasted. For jeera aloo, party starters, roasted salads, and Indian snack preparations, baby potatoes are the correct ingredient. Regular potatoes are a different product for different applications.

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    Are these baby potatoes grown in the UAE — and what does that mean for freshness?

    Yes — our baby potatoes are grown by UAE partner farmers and harvested to order. In a conventional import supply chain, potatoes from India, Egypt, or Pakistan may be harvested, packed, shipped (3–10 days at sea), cleared through UAE customs, warehoused, distributed to supermarkets, and then displayed on a shelf — a total journey of 2–4 weeks from farm to your kitchen. UAE-grown potatoes on the Rootz model travel from a local farm to our warehouse to your home in hours. The difference in flavor and texture is significant: fresh baby potatoes have a naturally sweet, earthy flavor and hold their shape when roasted. The imported equivalent is often starchier and drier because it has continued to convert sugar to starch over the storage period.

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    How do I store baby potatoes and how long do they last?

    Do not refrigerate baby potatoes before cooking — cold temperatures cause the starches in potatoes to convert in a way that produces an unpleasant sweet flavour when cooked and can increase acrylamide formation during roasting. Store in a cool, dark, well-ventilated place: a paper bag, a basket, or a cotton produce bag in a cupboard. Keep away from onions — onions release a gas that accelerates potato sprouting. Properly stored, baby potatoes will stay fresh for 7–10 days. If small sprouts appear, snap them off — the potato is still safe and flavourful to use. Use within 2 days once cut or cooked.

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    Do I need to peel baby potatoes?

    No , and ideally you should not. The skin of baby potatoes is extremely thin and tender, and most of the potato's dietary fibre, potassium, and B vitamins are concentrated just beneath and within the skin. Peeling removes this nutritional layer unnecessarily. Simply scrub the potatoes under cold running water with a vegetable brush or your hands before cooking. The unpeeled skin crisps beautifully when roasted, adds a pleasant earthiness when boiled, and holds the potato together during cooking — preventing it from falling apart in salads or curries.

ridge gourd

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    What is ridge gourd (turai) and how is it used in UAE and Indian cooking?

    Ridge gourd - called turai or torai in Hindi and Urdu - is a green ribbed vegetable widely used in South Asian, Southeast Asian, and East African cuisines. It is a staple in UAE Indian and Pakistani community households. The flesh is mild, slightly sweet, and becomes soft and almost silky when cooked, absorbing the flavours of spices around it. In Indian cooking: turai sabzi (spiced vegetable dish), added to dal, cooked in coconut milk gravy (South Indian style), stuffed and pan-fried, or added to soups. It cooks quickly - 10 to 15 minutes - making it one of the most practical weekday vegetables for a UAE family kitchen.

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    Is ridge gourd good for digestion and weight-conscious diets?

    Yes on both counts, and the reasons are connected. Ridge gourd is approximately 95% water by weight, making it extremely low in calories (roughly 20 kcal per 100g). The remaining nutrition is primarily dietary fibre which feeds beneficial gut bacteria, supports regular bowel movement, and creates meaningful satiety relative to its caloric content. This combination of high water content, high fibre, and very low calories makes it one of the most weight-conscious and digestion-supporting vegetables in the South Asian produce range. In Ayurvedic tradition, ridge gourd is also classified as a cooling vegetable - particularly suited to UAE's warm climate and for those managing digestive heat.

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    How do I prepare and cook ridge gourd at home?

    Ridge gourd is straightforward to prepare. Wash under cold water. Use a peeler or back of a knife to scrape the tough ridges - no need to peel the entire surface. Cut into rounds or half-moons for sabzi, or chunks for soups and dal. Simple turai sabzi: heat A2 ghee in a pan. Add cumin seeds and let splutter. Add chopped onion, green chilli, and ginger-garlic paste. Saute 3 minutes. Add turai pieces, salt, turmeric, and coriander powder. Cook covered on medium heat for 10 to 12 minutes until tender. Finish with fresh coriander. Serve with roti or rice. Total time: 15 to 18 minutes

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    How should I store ridge gourd and how long does it keep?

    Refrigerate - do not store at room temperature in UAE's climate as heat accelerates softening and decay. Store in a vegetable drawer or wrapped loosely in a paper towel inside a breathable bag. Properly refrigerated, fresh ridge gourd stays firm and usable for 4 to 6 days. Use within 2 days once cut. For best flavour and nutrition, consume within 3 days of delivery. Signs it is past its best: soft spots, yellowing skin, or a sour aroma when cut. If you see any of these, use immediately in a cooked preparation.

jamun

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    What is jamun fruit?

    Jamun is a seasonal fruit known for its tangy taste and health benefits. Jamun is a seasonal fruit known for its tangy taste and health benefits.

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    Is jamun good for health?

    Yes, it is rich in antioxidants and supports digestion. Yes, it is rich in antioxidants and supports digestion.

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    How to eat jamun in UAE?

    You can eat it fresh, in juices, or fruit bowls. You can eat it fresh, in juices, or fruit bowls.

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    Is jamun good for summer?

    Yes, it has cooling properties ideal for UAE weather. Yes, it has cooling properties ideal for UAE weather.

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    How to store jamun?

    Keep refrigerated and consume quickly for best taste. Keep refrigerated and consume quickly for best taste.

cherry

Pak Choi Bunch

Sweet Potato

Baby Corn

Fine Beans

vegetable basket

Carrots

Beetroot

Eggplant

Hypoallergenic Laundry Detergent

Jasmine Laundry Detergent

Roasted Sattu whole

Pumpkin powder

⁠Orange peel powder

Lime Powder

Edible arabic  gum (akkal) Oman 

⁠Beetroot powder

Onion Powder

Garlic powder

Desicated coconut powder

Pine seeds

Shirataki rice

Kerela Rice Parboiled

Idli Rice

Egyptian rice

White sorghum

Sprouted moong flour 

Turkish Coffee bean

Brazilian roasted coffee bean

Arabica coffee bean (will finalise name)

Turkish roasted coffee bean

Buffalo Ghee

Texturas Manzanilla

gulkand

Texturas Organic Extra Virgin Olive Oil

DRAGON FRUIT

Baby pineapple

CANDY STRIPE BEETROOT

GREEN PATTY PAN

Yellow Patty Pan

BABY CARROTS WITH TOPS

Artichokes

alfalfa honey

POINTED CABBAGE

tamarillo

Gawar Beans

Baby Turnip

Red Lettuce

Red Chicory

broccoli florets

GARLIC

GINGER

SPINACH

BROWN ONION

CUCUMEBR

Capsicum Mix

Yellow zuchinni

Baby zuchinni

Groundnut Oil

Organic Sprouted Jowar (Sorghum) Flour

Barley Flour

jowar flour

Sattu atta

WHOLEWHEAT PIZZA BASE

MULTIGRAIN BREAD

Multigrain mini Pav

Multigrain mini Pav

WHOLEWHEAT MINI PAV

Multigrain Long Sandwich Buns

WHOLEWHEAT LONG SANDWICH BUNS

Jowar Millet Bread with Seeds

Little Millet Bread

Texturas Arbequina Extra Virgin Olive Oil

Texturas Organic Eco Agricultura Ecológica Extra Virgin Olive Oil

Oleoplatinum Organic Extra Virgin Olive Oil

Organic Virgin Coconut Oil

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