Ragi, also known as finger millet, is one of the most ancient and nutritionally extraordinary grains cultivated on the Indian subcontinent. With a farming history stretching back over three thousand years in Karnataka, Andhra Pradesh, and Tamil Nadu, ragi has long been celebrated as a food for strength, endurance, and robust health, and its remarkable nutritional profile fully justifies this ancient reputation. Lioncroft's Ragi Flour is ground from quality whole finger millet to a fine, smooth consistency, making it easy to incorporate into a wide range of traditional and modern recipes.

Ragi flour is an exceptional source of calcium — gram for gram, it contains more calcium than milk — as well as dietary fibre, iron, and amino acids, making it particularly valuable for growing children, nursing mothers, and those following plant-based diets. Traditionally, it is used to make mudde — dense, nutritious balls eaten with sambar or greens in South Indian cuisine — as well as rotis, porridge, and fermented beverages. Modern food enthusiasts have embraced ragi flour for its earthy, slightly nutty flavour and its impressive nutritional credentials, incorporating it into pancakes, energy bites, biscuits, and bread. Naturally gluten-free and with a lower glycaemic index than wheat flour, Lioncroft's Ragi Flour is a genuinely nourishing choice for anyone seeking to enrich their diet with the wisdom of ancient grains.