Commodity Insights

Durum wheat is a special variety of wheat known for its hard texture and high protein content. When translated, durum wheat in Hindi is commonly referred to as “ड्यूरम गेहूं”. It is different from regular wheat used for chapati and has specific industrial uses. Durum wheat is primarily used for making pasta, semolina, macaroni, and […]

Bajra is one of the oldest cultivated millets in India and is known for its resilience in dry climates. When people look for bajra in Kannada meaning, it is commonly called “Sajje” (ಸಜ್ಜೆ). Sajje has been a traditional staple in many parts of Karnataka for generations. Bajra, or pearl millet, is mainly grown in arid […]

Thuvaram paruppu is a widely used pulse in Tamil Nadu and other South Indian states. When people search for thuvaram paruppu in English, the correct term is toor dal or pigeon pea lentil. It is one of the most important pulses consumed daily in Indian households. Toor dal is obtained by processing dried pigeon pea […]

Kadalai paruppu is a commonly used pulse in South Indian cooking, especially in Tamil Nadu. When translated, kadalai paruppu in English refers to split Bengal gram, also known as chana dal. It is made by splitting whole chickpeas after removing the outer skin. Chana dal is widely used across India, but its usage in South […]

Toor dal is one of the most commonly consumed pulses in India, especially in South Indian households. When people search for toor dal in Tamil, they are usually referring to “Thuvaram Paruppu” (துவரம் பருப்பு), a staple ingredient in Tamil cuisine. This pulse plays a crucial role in daily meals and traditional recipes across Tamil Nadu. […]