Little Millet - Kutki/ Samai 800g - Natural, Organic & Unpolished - Gluten free and Wholesome Grain | Fasting Food
Ingredients
Organic Little Millet (Kutki/ Samai)
Origin: Bharat
Key Values
- Natural Taste & Colour
- Wholesome
- Unpolished
- Gluten-Free
- Traditionally Grown
- Non-GMO
- Premium-Quality
- No Chemicals or Pesticides
Usage
- Prepare little millet upma/ khichdi by adding a lot of fresh seasonal vegetables.
- Cook like rice to enjoy kutki pulao with vegetable gravy.
- Use in desserts, like payasam, prepared with jaggery and coconut milk.
- Grind into flour to use in healthy satvic snacks.
Note: Soak in water for 8 to 10 hours before cooking
Storage
Store in an air-tight container away from moisture & direct sunlight.
Shelf Life
9 months from the date of packaging.
Packed on
Jan 2025
Batch No.
25023
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FAQs
Like other millet varieties, Little Millet can sometimes taste slightly bitter. There are a few reasons why this might occur:
- Natural Variation: The taste of millet can vary depending on factors such as the variety, growing conditions, and processing methods. Some types of little millet may naturally have a slightly bitter taste due to their genetic composition.
- Personal Sensitivity: Taste perception is subjective, and individuals can have varying sensitivities to different flavours, including bitterness. What might be perceived as bitter by one person may not be as noticeable to others. Some individuals may be more sensitive to the naturally occurring compounds in millet that contribute to its bitterness.
To reduce the bitterness in little millet, you can try the following techniques:
- Thoroughly rinse the millet before cooking to remove any impurities or residues.
- Soaking the millet overnight for a few hours can also help reduce bitterness.
- Adding flavour-enhancing ingredients like spices, herbs, or a pinch of salt can help balance the taste.
- Mixing little millet with lots of veggies can help mitigate the bitterness.
It's worth noting that bitterness in millet is not necessarily a defect or a sign of poor quality. It is a characteristic that varies among different types of millet and is often tolerated or even appreciated by individuals who enjoy the unique taste profile of these grains.
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