Chalai

Grown on terraces alongside the other old grains, needing little water and no chemical input.

Harvested by hand and winnowed — the seed is small enough that this is fiddly work.

• Terrace-grown, minimal inputs
• Naturally gluten-free
• Hand-winnowed — slow work for a small yield

Dry-puff in a hot pan and mix with jaggery for a traditional sweet.

Simmer into porridge with milk or water.

Add to rotis and khichdi for texture.

Amaranth was a staple here long before it was fashionable elsewhere — grown for the leaves in summer and the seed in autumn.

It's a gluten-free whole seed and, like other amaranths, a source of plant protein and fibre.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.