Mahua Flour

Free-Flowing • Sweetness-Balanced • From Stamen-Removed Mahua Flowers

India’s first free-flowing Mahua flour made with a unique processing technique that balances excess sweetness — opening new possibilities for cooking, baking, and experimentation.

Check how to use this in detail: Mahua Flour (Mahua Atta): From Forest Flower to a Functional Ingredient for Modern Kitchens & Chefs

What Makes This Mahua Flour Truly Unique?

Mahua flowers are naturally sweet. When ground normally, Mahua tends to clump and stick, behaving more like a paste than a flour — which is why Mahua flour has rarely worked well for everyday kitchens.

We solved this problem.

Using a unique, carefully controlled processing technique, we:

• balance excess surface sweetness
• retain Mahua’s original aroma and character
• create a free-flowing, easy-to-use flour

Result: a Mahua flour that’s measurable, blendable, and practical.

This free-flowing format is currently not available elsewhere in India.

From Traditional Flower to Modern Ingredient

Made from:

• Food-grade Mahua flowers
• Stamens removed before processing
• Hand-cleaned and shade-dried
• Processed in small batches

You’re consuming Mahua flower itself — transformed into a functional flour (without additives or chemical treatment).

Ingredient (Single & Transparent)

Ingredient:
Mahua flower flour (from stamen-removed Mahua flowers)

Free from:
Additives • Preservatives • Artificial flavours • Chemicals

Lab-Tested Nutritional Highlights (Approx. per 100 g)

(Tested at a laboratory; values are approximate)

• Dietary Fiber: 16.24 g
• Energy: 367 kcal
• Fat: 2.45 g
• Natural Sugar (as inverted sugar): 32.75 g
• Protein: 9.91 g
• Vitamin C: 56.45 mg/kg
• Calcium: 175.16 mg/kg
• Iron: 2.55 mg/100 g

What this means (simple):
Mahua flour offers good fibre + notable protein for a flower-based ingredient, along with naturally occurring minerals.

What You Can Do With Mahua Flour (Endless Trials)

For the first time, Mahua can be used as a true flour-format ingredient. That opens a new playground for food lovers:

Baking & Sweets

• Cookies, cakes, muffins (as a partial blend)
• Laddoos and traditional sweets
• Dessert experiments with a forest aroma

Everyday Foods

• Add as a mild natural sweetener to dalia/porridge
• Blend into multigrain atta
• Trials in poori/flatbread (in small proportions)

Mahua flour is not meant to replace wheat or millet flour.
It’s meant to upgrade recipes with Mahua’s character.

How to Use (Practical Guidance)

• Use in small proportions (typically 5–20%) mixed with other flours
• Works best as a functional addition, not a base flour
• Start small, then adjust based on taste and texture

For dietary context: How to consume Mahua in modern diets

Who Makes This Flour?

• Mahua sourced and prepared by tribal women in Jashpur
• Stamens removed before processing
• Sweetness-balancing + grinding done in small batches

Every pack supports:

• Tribal livelihoods
• Ethical forest sourcing
• Indigenous food innovation

Storage & Handling

• Store in a cool, dry place
• Use an airtight container after opening
• Avoid moisture

Free-flowing texture stays best when stored properly.

Frequently Asked Questions

Is this flour sweet?
It has mild natural sweetness. Our processing balances excess stickiness to keep it free-flowing.

Is sugar added?
No. This is a single-ingredient product.

Is this chemically treated?
No additives and no chemical treatment.

Can I use it daily?
Yes, in small quantities as part of a balanced diet.

Can I bake with it?
Yes — best used blended with other flours.

Taste & Texture

• Mild floral aroma
• Balanced sweetness
• Free-flowing flour texture, not sticky/pasty

Why This Product Matters

Mahua has always been valuable — but hard to use in flour form.

Mahua Flour turns a seasonal forest flower into a year-round kitchen ingredient — while keeping it real, clean, and usable.