Valley Culture
YEAR OF MILLETS 2023
In light of the UN General Assembly’s resolution on promoting millet consumption in 2023, India has championed the cause and contrives to increase awareness of millet’s benefits to the consumers and farmers. Needing minimum water and manure, millets are ideal for small and marginal farmers as well. On the other hand, owing to their immense health benefits, they are a boon to everyday consumers
Our Barnyard Millet is handpicked and ethically sourced from the farmers of Uttarkashi Valley, Uttarakhand. Barnyard millet also known as Jhangora is one of the oldest grain known to mankind, almost 3000 years old.It is commonly known as Shyama in Bengali, Moraiyo in Gujarati, Sanwa rice in Hindi, Udalu in Kannada and Telgu and Kuthiraivali in Tamil.
Easy to digest, Gluten-free, highly nutritious, non-acidic, Barnyard Millet is the new super-food you need. It contains a good amount of both soluble and insoluble fiber. The content of fiber in this millet is highest compared to other millets.
Rich in fibre and protein
Known as “the grain gifted by God’s”, Valley Culture’s Himalayan Amaranth is handpicked and ethically sourced from the Himalayan Valley. It grows in abundance between the altitudes of 1,000-3,000 metres in the Himalayan region, stretching from Kashmir to Bhutan.
Amaranth boasts an impressive nutrient resume, and like other pseudocereals, is a protein powerhouse. It is a complete protein, containing all nine essential amino acids, and at 14% protein. It is also known as Ramdana, Chua, Chaulai and Pungikiri.
Amaranth is great in porridge or polenta style recipes. It can also be popped like popcorn! Amaranth has a peppery taste with a pleasantly sweet, grassy aroma. It pairs well with squash, corn, sesame, cinnamon, vanilla, and chocolate.
High in protein and fibre
Bring home the Saugat of Gharat along with the health benefits of Ragi. Gharat Atta is water milled on stone chakkis, uniformly grinded to retain nutritional values like germ-oil, protein and fibre. Our Himalayan Ragi flour comes from the mineral rich, pollutant and chemical free soil of the Himalayan Valley. It helps you maintain a healthy gut, aids in digestion, slowing down ageing and managing diabetes.
This Coarse, healthy and flavorful Atta is here to revive the traditional and healthy slow food eating habits. Unlike regular electric-milled atta, that generates heat during the process of milling and activates gluten, our gharat atta is slowly milled. Thus, gluten activation during this phase doesn’t take place, making our atta a healthy option for gluten sensitive people.
The story of Gharat
Gharat means “Har ghar me aata”. It is a community based technology, used in the hilly states that had low access to electricity but were rich in natural resources like water. Dating back to the British Era, a Contraption was created where-in the water-flow is used to move one end of a turbine. The other end of the turbine is attached to two flat stones or chakkis.
These chakkis mill the whole wheat into coarse flour that retains nutritional values unlike machine milled atta. The flow of natural water is combined with the stone-milled chakkis on a turbine to create the Gharat. Every village had 1or 2 Gharats operated by their respective gharatis as they bartered to get their stone-milled Atta.
