Amaranth

Amaranth (Amaranthus) is a pseudo cereal, which means it isn’t technically a cereal grain like wheat or oats, but it has a similar nutritional profile and is utilised in the same way. Its earthy, nutty flavour complements a wide range of recipes. Rajgiri or Rajgir is how it’s referred to in Hindi. It is gluten-free, making it a perfect option for gluten/celiac intolerant folks. It has a lot of minerals, calcium, iron, and carotenoids in it. It can be found all year long.

Barley

Barley (Hordeum vulgare) is an organic cereal that dates back thousands of years. It’s from Ethiopia and Southeast Asia, and it’s also known as Jau in Hindi. The grain is chewy and has a nutty flavour. It can be used to make cereals and as a rice substitute. It’s renowned as the “King of Cereals” and adds a rich flavour to soups, salads, stews, and curries. Barley is used to make barley water, beer, malt extract, and other alcoholic beverages. From March to May, it is harvested.

Finger Millet

Eleusine coracana (finger millet) is regarded as a superfood. It is gluten-free, making it a good option for celiacs and gluten-intolerant individuals. Ragi is a common name for it. It’s a nutrient-dense millet that mimics mustard seeds in appearance. It aids in the improvement of the digestive system. From September through December, ragi grains are harvested. Porridge can also be made with it.

Buckwheat

Fagopyrum esculentum (organic buckwheat) is a pseudo cereal. They are cereal grains, however they do not grow on grasses. It’s also known in India as Kuttu, and it’s a nutrient-dense, gluten-free seed that’s been consumed in large quantities in Asian countries for millennia. A strong dark brown or grey skin surrounds the kernels of the triangular-shaped seeds. Buckwheat is an important alternative crop and a significant raw material for the development of functional foods since it is high in vital amino acids, fatty acids, and vitamins, as well as minerals.

Maize

Corn (Zea mays) is another name for maize (Zea mays). In India, maize is farmed all year long. With 85 percent of the land under cultivation during the season, it is mostly a kharif crop. From September to October, corn is harvested. Maize is grown all year in all 50 states for a variety of uses, including grain, fodder, green cobs, sweet corn, baby corn, and pop corn in peri-urban areas. Maize produces more flour with less bran than wheat when processed into flour. Consumers have reported that the created maize products had acceptable sensory scores and a better nutritional profile in terms of protein, fibre, fat, and mineral content.

Pearl Millet

Pearl millet (Pennisetum glaucum) is gluten-free, making it an excellent option for celiacs and gluten-intolerant individuals. In Hindi, it is known as Bajra, while in English, it is known as Spiked Millet. The aftertaste of these brown grains is nutty and bittersweet. Protein, fibre, phosphorus, magnesium, and iron are all abundant in this food. From September to October, pearl millet is harvested. It can be cooked like rice since it has a texture comparable to brown rice. It’s also utilised in the making of flatbreads. India is the world’s leading pearl millet grower.

Quinoa Seeds

Quinoa Seeds (Chenopodium quinoa) have been farmed for centuries and are recognised as “the mother of all grains.” This little seed has a nutty flavour and a fluffy texture that is both creamy and slightly chewy. Quinoa is a grain that can be eaten whole or crushed into flour. Quinoa is high in fibre and can help with weight loss and management. Quinoa is gluten-free and high in protein, with all nine essential amino acids found in it. From April to June, it is harvested.