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.
🌾 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:
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balance excess surface sweetness
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retain Mahua’s original aroma and character
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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:
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Food-grade Mahua flowers
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Stamens removed before processing
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Hand-cleaned and shade-dried
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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)
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Dietary Fiber: 16.24 g
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Energy: 367 kcal
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Fat: 2.45 g
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Natural Sugar (as inverted sugar): 32.75 g
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Protein: 9.91 g
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Vitamin C: 56.45 mg/kg
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Calcium: 175.16 mg/kg
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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
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Cookies, cakes, muffins (as a partial blend)
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Laddoos and traditional sweets
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Dessert experiments with a forest aroma
🍲 Everyday Foods
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Add as a mild natural sweetener to dalia/porridge
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Blend into multigrain atta
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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)
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Use in small proportions (typically 5–20%) mixed with other flours
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Works best as a functional addition, not a base flour
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Start small, then adjust based on taste and texture
👉 For dietary context: How to consume Mahua in modern diets
👩🏽🌾 Who Makes This Flour?
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Mahua sourced and prepared by tribal women in Jashpur
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Stamens removed before processing
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Sweetness-balancing + grinding done in small batches
Every pack supports:
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Tribal livelihoods
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Ethical forest sourcing
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Indigenous food innovation
📦 Storage & Handling
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Store in a cool, dry place
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Use an airtight container after opening
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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
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Mild floral aroma
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Balanced sweetness
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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.