A2 Desi Cow Ghee is a traditional clarified butter made from the milk of indigenous Indian cow breeds (like Gir, Sahiwal, Kangeyam, Ongole). In Tamil, it is called தேசி மாட்டு நெய் (Dēsi Māṭṭu Nei). What makes it special is the presence of A2 beta-casein protein in the milk, which is believed to be easier to digest

• Once opened, store hygienically
  
• Origin - Thiruvallur dist. Tamil Nadu
• Aids digestion I Anti-inflammatory
• Usage: Everyday cooking, oil pulling

Popular in the Chettinadu and Tanjore region, Karuppu Kavuni Rice (கருப்பு கவுனி அரிசி) was once called ‘The Forbidden Rice’ enjoyed by the aristocrats. Now, we bring this to you with care so that you can diversify your rice palette and enjoy the unique nutritional profile of this variety. It’s got anthocyanins giving it the exotic purple hues. And more antioxidants than even blueberries!

Origin:  Tiruvannamalai,Tamil Nadu
Grain type: Short grain, nutty & sweet, Rich in Iron, Fibre, Protein & Vitamin E, Low Glycemic index, Diabetic friendly, 120-140 day cultivation
Usage: Daily Rice, Payasam, Halwa, Puttu"

The lore of Maapilai Samba (மாப்பிளை சம்பா அரிசி) is that it’s a traditional, heritage rice variety infamously known as The Bridegroom Rice to give them the strength and the stamina to embark on their new life phase. Today, everyone stands to benefit from the properties of this nutrient-rich heirloom grain documented even in Sangam literature! 

Moong dal, also known as green gram, is one of the most widely consumed lentils in India and across Asia. In Tamil, it is called பாசி பருப்பு (Pāsi Paruppu). Valued for its light texture, quick cooking time, and high nutritional profile, it is a staple in both everyday cooking and traditional Ayurvedic diets.

Origin - Tiruvannamalai,Tamil Nadu
Benefits: High Protein, Low glycemic index - diabetic friendly, Rich in folate, B-vitamins, iron
Usage: Kitchdi, Daily dal, sundal, halwa

Ponni Rice (பொன்னி அரிசி) is originally a cross between Taichung 65 (from Taiwan) and Myang Ebos 6080/2 varieties. Not only a daily staple in Tamil Nadu, this is a popular export variety to our diaspora. Ponni as a moniker is from Tamil literature.  

Origin: Tiruvannamalai,Tamil Nadu
Grain type: Medium size, slender, soft texture, Easily digestible, Child-friendly, Carbohydrate rich, 135- day cultivation
Usage: Daily Rice, Idli/Dosa batter

Seeraga Samba Rice (சீரக சம்பா அரிசி) is literally named after cumin due to its small size. An aromatic variety, it is enjoyed in different regions of Tamil Nadu as a rice to host and feast. Easily digestible and gut friendly are key advantages. 100% savouring, 0 guilt!

Origin: Tiruvannamalai,Tamil Nadu
Grain type: Small, cumin-like, Rich in Fibre, Protein, Iron, Low Glycemic Index, Diabetic friendly, 135- day cultivation
Usage: Biriyani, Pulav, Festive Cooking "

Thooyamalli Rice (தூயமல்லி அரிசி) is another ancient, traditional rice variety known for its jasmine-like fragrance and pearly white colour. You can use this as a daily staple as it’s easily digestible for adults and children alike! 

Origin:  Tiruvannamalai,Tamil Nadu
Grain type: medium size, slender
Benefits: Rich in Iron, Fibre, Protein Low Glycemic index, Child-friendly, 135-150 day cultivation
Usage: Daily Rice, Idli/Dosa batter, Pulavs

Urad dal, also known as black gram or matpe bean, is one of the most protein-rich pulses grown and consumed in India. In Tamil, it is called உளுந்து (Uḷundu). This versatile lentil holds a special place in South Indian cuisine, Ayurveda, and traditional food culture.

Origin: Tiruvannamalai, Tamil Nadu

Benefits: Rich in Protein, Folate, Vitamin B, Iron, Low glycemic index Diabetic friendly

Usage: Kitchdi, daily dal, sundal, halwa