RICE

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (African rice). Across Asia, unmilled rice or "paddy" is traditionally the product of agriculture. Rice is a major food staple feeding over half the world's population.

Fruits & vegetables

A large variety of fruits – fleshy fruits from apples to berries to watermelon; dry fruits including beans and coconuts; aggregate fruits including strawberries, raspberries, blackberries, pawpaw; and multiple fruits such as pineapple, fig, mulberries – are commercially valuable as human food. They are eaten both fresh and as jams, marmalade and other fruit preserves. They are also used extensively in manufactured and processed foods and beverages.

Vegetables play an important role in human nutrition. Most are low in fat and calories. They supply dietary fiber and are important sources of essential vitamins, minerals, and trace of elements. The USDA Dietary Guidelines for Americans recommends consuming five to nine servings of fruit and vegetables daily.

spices

India is known as the "Land of Spices" due to its diverse production and usage of various spices. These spices are used in a wide range of culinary applications, both in their individual forms and as IN THE FORM of blended spice. These spices are fundamental to cooking worldwide and add depth and flavor to various dishes

GRAINS & PULSES

Grains and pulses are essential staples in diets around the world, known for their rich nutritional profile and versatility. They are a great source of plant-based protein, fiber, vitamins, and minerals — supporting overall health and well-being. Grains like rice, wheat, and millets provide energy and are the base of many traditional meals.

Pulses such as lentils, chickpeas, and beans are protein-rich and heart-healthy..

DRY FRUITS

Tiny Powerhouses of Nutrition Dry fruits are nature’s concentrated sources of energy, flavor, and health. Made by removing water from fresh fruits, they become rich in essential nutrients like vitamins, minerals, healthy fats, and antioxidants. From almonds and cashews to dates, raisins, pistachios, and figs—each dry fruit carries its own unique benefits, including improved heart health, better digestion, and boosted immunity. In Indian households, dry fruits are more than snacks; they’re a symbol of care, celebration, and tradition—found in festive sweets, daily diets, and even ancient Ayurvedic remedies. Compact, nutritious, and delicious, dry fruits are a timeless addition to every kitchen.

SUGAR & JAGGERY

Nature’s Sweeteners with a Story Sugar and jaggery are two traditional sweeteners deeply rooted in Indian kitchens. Sugar, typically white and crystalline, is a refined product derived from sugarcane or sugar beet, offering quick energy but minimal nutrients. In contrast, jaggery (gur) is a less processed, golden-brown sweetener made by boiling raw sugarcane juice or palm sap. It retains essential minerals like iron, magnesium, and potassium, making it a more wholesome alternative. While sugar is commonly used in modern desserts and beverages, jaggery is prized in Ayurvedic practices for its digestive and detoxifying properties. Both play unique roles in cuisine and culture—sugar for its purity and shelf life, jaggery for its richness and rustic appeal.