Atta & Daliya
wheat atta
1 kg
wheat daliya
0.5 kg
jau atta
0.5 kg
jau daliya
0.5 kg
jowar atta
0.5 kg
ragi atta
0.5 kg
besan
0.5 kg
bajra atta
1 kg
makka atta
1 kg
Why Stone-Ground Whole Grains?
Stone-milled slowly to retain bran, natural fiber, and core nutrients without any Maida or additives.
100% Whole Grain
Milled with complete bran, endosperm, and germ for maximum dietary fiber and slow energy release.
Zero Maida Added
Pure, unadulterated traditional grains with absolutely zero refined flour or synthetic whiteners.
Low GI & Gut Friendly
Natural complex carbs and rich fibers that aid digestion, improve gut health, and prevent sugar spikes.
Slow Stone Milling
Traditional chakki milling prevents heat build-up, preserving natural vitamins and earthy taste.
Frequently Asked Questions
Sharbati Wheat is a premium grain that absorbs more water, producing exceptionally soft, naturally sweet daily rotis. Khapli Wheat (Emmer) is an ancient, unmodified grain with a very low Glycemic Index and complex gluten structure, making it ideal for diabetics and people with mild wheat sensitivities.
Absolutely. Commercial brands often mix cheap refined flour (Maida) or use Benzoyl Peroxide to make flour look stark white. Grow n Cure flours are 100% whole grain, unbleached, and stone-ground (Chakki) to preserve natural bran, germ, and dietary fiber.
Jau (Barley) Atta and Jau Daliya are the ultimate Ayurvedic summer grains. Barley is naturally "Sheetal" (cooling), flushes kidney toxins, and regulates internal body heat during severe summer heatwaves.
High-speed commercial steel mills generate extreme heat that burns the flour, destroying delicate B-vitamins and natural oils. Slow stone-grinding keeps the flour cool, preserving natural wheat germ, flavor, and digestive enzymes.
Yes. Both Bajra (Pearl Millet) and Jowar (Sorghum) are naturally low-GI, gluten-free grains. They release glucose slowly into the bloodstream, preventing sudden post-meal blood sugar spikes while delivering high doses of iron and calcium.
