Besan

Details

Besan milled from single-source unpolished Desi Bengal gram (Cicer arietinum L.) grown in the arid, mineral-rich soils of Bikaner and Nagaur in Rajasthan. Slow-milled on traditional stone chakkis engineered with real-time temperature telemetry to keep flour discharge strictly below 42.00°C. Standard commercial hammer mills operate at 65.00°C to 80.00°C, scorching delicate nutty volatiles, denaturing soluble pulse globulins, and pre-gelatinizing starches into heavy, oil-absorbing flours. Cold-milling preserves natural foaming capacity, giving airy pakoras and porous dhoklas while locking in 22.00% to 24.00% natural protein. The three systemic cheats in besan are khesari dal (carrying the ODAP neurotoxin that causes irreversible lathyrism paralysis), pea or maize starch bulking, and toxic metanil yellow coal-tar dye. Every single lot is screened across a 6-point NABL laboratory panel before packaging into nitrogen-flushed barrier pouches.

• 100.00% Desi Bengal Gram from Rajasthan: Ancestral small heirloom seeds unblended with hybrid chickpeas or field peas, delivering high protein and an earthy, roasted nutty sweetness.
• Slow stone-chakki cold-milled under 42.00°C: Preserves delicate nutty pyrazine aroma volatiles and native protein binding, yielding crisp, light batters that never absorb excess oil.
• ODAP neurotoxin and Khesari dal strictly Not Detected: Screened per lot via dilute hydrochloric acid boiling and HPLC, guaranteeing zero adulteration with cheap Lathyrus sativus pulse.
• Zero added starch, maize flour, or field peas: Verified 100.00% pure chana starch by cross-polarized light microscopy; protein level verified at >= 22.00% on dry basis.
• Zero Metanil Yellow or artificial coal-tar dyes: Screened per lot via concentrated acid slurry test; natural pale golden hue with zero synthetic yellow colorants.
• Certified gluten-free and allergen protected: Milled in a dedicated, audited pulse cleanroom with zero cross-contact with wheat or gluten (< 20.00 ppm by R5-ELISA).
• Zero anti-caking agents, chemical flow aids, or talc: Sieve before use; natural compaction in humid weather is tangible proof of zero chemical additives.
• High-barrier kraft packaging with nitrogen flush: Packed in multi-layer unbleached kraft paper with a plant-cellulose moisture barrier and airtight resealable zip under nitrogen flush (residual oxygen < 1.50%).
• Culinary advisory: Ideal for airy pakoras, porous spongy dhoklas, melt-in-mouth besan ladoos, and cheelas. Store in an airtight container in a dry pantry.