Sorghum, also known as Jowar, is a gluten-free, nutritious grain with a mild, slightly nutty flavor. High in fiber, protein, and essential minerals, it is commonly used in traditional dishes like porridge, flatbreads, and pilafs. Sorghum is a versatile ingredient, used in both savory and sweet recipes, and is a great alternative for those seeking a healthy, whole grain option.

Rye is a whole grain known for its robust, slightly tangy flavor and dense texture. Rich in fiber, vitamins, and minerals like magnesium and iron, rye is commonly used in bread, crackers, and baked goods. It has a lower glycemic index than wheat, making it a great choice for those seeking a nutritious, heart-healthy alternative. Rye also contains antioxidants and can support digestive health and weight management.

Bajra, also known as Pearl Millet, is a highly nutritious and gluten-free grain. Rich in fiber, protein, and essential minerals like iron and magnesium, Bajra is commonly used in traditional dishes like flatbreads, porridge, and pilafs. It is known for its earthy flavor and health benefits, supporting digestive health, boosting energy, and promoting heart health. A versatile and wholesome grain, Bajra is a great alternative to more common grains.