Seven native millets and the old rice varieties of Tamil Nadu, cleaned, graded and packed in Thiruthangal, Sivakasi, with no pesticides and nothing added.
Pick the grain, then the form: rice, flakes, flour or whole grain.
Native Tamil rice varieties, parboiled or raw, kept unpolished.
Rinse well, soak, then cook like rice. Times for 1 cup of grain.






A good place to start: stoves and harvests differ, so taste and add a splash of water if needed.





Sujima Grains Tec, a unit of the AKAN group, has processed food grains since 2015, to bring the traditional grains our ancestors lived on, especially millets, back into everyday kitchens.
Cleaning, quality testing and packing happen in our own facility. Our research is led by Mrs. Karpagavalli Gurunivas, MSc in Food Science and Nutrition from Gandhigram University, who develops new millet products with no added preservatives.