People ask us all the time which millet is the best. It’s a fair question, and the honest answer is that it depends on what you’re after. They’re cousins, not copies.
Ragi (finger millet)
Ragi is the one people mention first when they talk about calcium, and it carries a good amount of iron too. That’s a big reason it has long been a favourite for growing children and for anyone who wants more minerals from everyday food. The taste is earthy and a little sweet.
Jowar (sorghum)
Jowar is light, rich in fibre and naturally gluten-free. Its flavour is mild, which makes it the easiest millet to bring into your routine if you’re new to this. Many people start with jowar and slowly move on to the others.
Bajra (pearl millet)
Bajra brings fibre and minerals, with a clean, slightly nutty crunch. It copes well with hot, dry weather, which is part of why it has been grown for so long across much of north India. For us it’s also a nice link back to the farmers we work with.
So which one should you choose?
Probably not just one. Rotating between the three through the week keeps meals interesting, and each grain brings a slightly different mix of nutrients. That’s the idea behind our range of puffs, cookies and roasted grains: pick whichever you feel like that day.
A quick reminder: we’re a farmer producer company, not a clinic. Millets are good everyday food, but if you manage a health condition such as diabetes, please talk to your doctor or dietitian before changing what you eat.
Curious to try them? Have a look at our Products page or send us a message on WhatsApp.