Kamini Rice Flour
Kamini Rice Flour
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Our Kamini rice flour lends a beautiful crunch to this Chatti Pathiri. The layers come alive with the aroma of the rice, harmonizing the bolder flavors of Banana Blossom and Goan Chorizo.
about
Rice flour has been used as a great gluten-free alternative to regular flour for a long time. Traditionally, it also finds use in regional Indian and South-East Asian cuisine. We grind our rice flour from Kamini, an aromatic short-grain rice variety from Bengal.
| taste | caramel, popcorn |
| aroma |
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appearance |
available in powdered form, Kamini rice flour appears as milky-white with a slightly grainy texture |
|
storage |
store it in an air-tight jar, preferably in a dark, cool, moisture-free environment |
what you can cook with
The options are endless with our Kamini rice flour. You can use it to thicken your stews or soups for an added flavor dimension, go the traditional Bengali way and make some Pitha/Patishapta or make some alternative gluten-free sourdough bread. We have used it in a Pathiri, which you can try out as well.
| botanical name | Oryza sativa |
| origin | Birbhum, West Bengal |
| processing |
grains soaked, dried and powdered |
