Ingredients Guide
In-depth knowledge on South Asian and African ingredients — what they are, how to cook them, their traditional context, and where to find them in Germany.
10 ingredients
Black Kavuni Rice is an ancient South Indian glutinous rice variety with a deep purple-black colour, earthy-sweet flavour, and sticky texture when cooked. Long prized in Tamil culture as a ceremonial grain.
Millets are a group of ancient, nutrient-dense small-seeded grains cultivated across South Asia and Africa for over 10,000 years. Naturally gluten-free, rich in fibre and minerals, and highly drought-resistant.
Finger Millet (Kezhvaragu / Ragi) is one of the most nutritious ancient grains, widely used across South India and Africa. Exceptionally high in calcium, iron, and dietary fibre, it is used to make porridges, dosas, rotis, and health drinks.
Pearl Millet (Kambu / கம்பு) is one of the most widely grown millets in the world and a traditional staple of Tamil Nadu. High in protein, iron, and fibre, it is used to make Kambu Koozh (cooling porridge), Bajra Roti, and fermented drinks.
Foxtail Millet (Thinai / தினை) is one of the oldest cultivated crops in the world and a sacred grain in ancient Tamil literature. Nutritious, low glycaemic, and versatile, it is used as a rice substitute and in traditional Tamil sweets and porridges.
Little Millet (Samai / சாமை) is the smallest of the commonly used millets, closely resembling rice in appearance and cooking behaviour. It is easy to digest, low in glycaemic index, and widely used as a rice substitute in South Indian homes.
Kodo Millet (Varagu / வரகு) is an ancient drought-resistant grain deeply rooted in South Indian tribal foodways. Rich in fibre, polyphenols, and low in fat, it is used as a rice substitute and in traditional Tamil porridges and Pongal.
Barnyard Millet (Kuthiraivali / குதிரைவாலி) is a fast-growing ancient millet with exceptionally high fibre and iron content. Widely used as a fasting food (vrat) in North India and as a rice substitute in South India, it is one of the most easily digestible millets.
Proso Millet (Panivaragu / பனிவரகு) is one of the oldest domesticated grains in human history, originating in China over 10,000 years ago. It is a gluten-free, quick-cooking millet with a mild flavour, high protein content, and versatile culinary uses.
Sorghum (Cholam / சோளம்) is one of the world's most important cereal crops, deeply rooted in both South Indian and African food cultures. A staple grain of Tamil Nadu and West Africa, it is used to make traditional porridges, flatbreads, and fermented foods.