Vermielli Finger is made from the little millet Finger millet is especially valuable as it contains the amino acid methionine, lacking in the diets of those who live on starchy staples such as polished rice, cassava or maize meal. Finger millet can be ground and cooked into flatbreads (rotis), pancakes (dosas), cakes, puddings or porridge.

Finger millets have been cultivated in India from as far back as 4000 years ago. Now the Indian states of Karnataka, Andhra Pradesh, Tamil Nadu, Bihar and few others produce ragi.

Millets are one of those forgotten grains that were a part of our ancient culture. Also known as “Ancient Grains”, millets, millets are more than just an interesting alternative to the more common grains. Millets are highly nutritious and non-glutinous. They are considered to be the least allergenic and most easily digestible grains available. Millets are particularly high in minerals like iron, magnesium, phosphorous and potassium. Millet is a grain that should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. A cup of cooked millet provides 19% of the daily value for magnesium.

Shelf Life: 12 Months