finger millet (ragi)

Description

Finger millet, popularly known as ragi in India, is one of the oldest cultivated millets, dating back thousands of years. Scientifically called Eleusine coracana, it is a nutrient-rich, gluten-free grain that thrives in harsh, arid climates, making it a sustainable and resilient crop. Grown widely in South India, Africa, and parts of Southeast Asia, ragi is celebrated for its dense nutritional profile, digestibility, and cultural significance.

The grains of finger millet are tiny, round, and reddish-brown in color. Despite their small size, they are packed with essential nutrients such as calcium, iron, dietary fiber, protein, potassium, magnesium, and B-complex vitamins. Ragi stands out for being one of the richest plant-based sources of calcium, making it especially beneficial for bone development in children, women, and the elderly.

Ragi is highly versatile and can be consumed in several forms—whole grain, malted, roasted, sprouted, or powdered into flour. In Indian households, ragi flour is used to prepare rotis, dosas, idlis, porridge (kanji), laddoos, halwa, and even baked goods like muffins and cookies. In South India, ragi mudde (finger millet balls) is a staple in rural diets, typically served with sambar or spicy curries.

In its sprouted or malted form, ragi becomes even more nutritious and digestible. It is often used to prepare health drinks for toddlers and lactating mothers, as sprouting enhances its vitamin C levels and helps better absorption of iron and calcium.

Ragi is an ideal food for diabetics due to its low glycemic index, which helps maintain stable blood sugar levels. Its high fiber content also promotes satiety, aids digestion, and supports weight management. It is particularly beneficial in managing constipation, cholesterol levels, and acidity, making it a suitable grain for those with metabolic disorders.

In Ayurveda, ragi is considered cooling, nourishing, and strengthening. It pacifies the pitta and kapha doshas and is often prescribed for anemia, fatigue, bone weakness, and hormonal imbalances. Its natural iron content makes it especially useful for women during menstruation and post-pregnancy recovery.

Finger millet is also believed to have neuro-protective properties, making it helpful for growing children and aging adults. The amino acids in ragi, such as tryptophan, contribute to mental calmness, brain development, and better sleep. It is also said to strengthen hair, improve skin texture, and promote a healthy metabolism.

In traditional diets, ragi is used in early weaning foods due to its high nutrient density and gentle effect on digestion. Homemade ragi porridge is often among the first solid foods introduced to infants. It is equally appreciated as a breakfast cereal for elders, providing energy without straining the digestive system.

Culinary creativity has given rise to modern recipes using ragi, such as ragi pancakes, ragi pasta, ragi vermicelli, ragi crackers, and even fermented ragi drinks that act as natural probiotics. With rising awareness of its health benefits, ragi is being embraced in gluten-free and vegan diets globally.

From a sustainability perspective, ragi is a low-input, climate-smart crop that grows well in poor soil, requires little irrigation, and is naturally pest-resistant. It supports local farming systems, biodiversity, and food security in marginalized regions.

Ragi flour should be stored in an airtight container, preferably in a cool, dry place or refrigerator, as it can turn rancid due to its natural oils. Whole grains, when stored properly, can last for several months.

In conclusion, finger millet (ragi) is much more than just a millet—it’s a nutritional powerhouse steeped in tradition, ideal for people of all ages and lifestyles. Whether used to nourish a baby, fortify an elderly diet, or craft healthy snacks for busy professionals, ragi continues to bridge the gap between ancient wisdom and modern wellness.

Quantity is 5kg