Rajgira: The Ancient Grain Behind Our Most Underrated Pasta
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Rajgira doesn't get nearly the credit it deserves.
Amaranth — rajgira — is one of India's oldest supergrains, eaten during fasts and festivals for generations before "ancient grain" became a marketing phrase on a cereal box. It's got a distinct earthy, nutty character that's genuinely different from anything else in our range, which is exactly why we didn't want to leave it out, even though it's the SKU that requires the most explanation.
What's actually in Rajgira Penne
Rajgira Pasta blends 35% rajgira flour with 65% rice flour, shaped into our standard penne cut. That's enough amaranth to bring the signature depth of flavour rajgira is known for, balanced with rice flour for a texture that still eats like proper pasta rather than a novelty grain bowl. It's the SKU we recommend to people who find our other pastas a little too "safe" and want more character on the plate.
A grain with real history
Amaranth has been cultivated across the Indian subcontinent, and in civilizations across the Americas, for thousands of years — valued for growing in tough conditions and delivering serious nutrition in return. It shows up in Indian cooking as rajgira flour in fasting foods, rajgira laddoos, and puffed rajgira snacks. We're not introducing India to amaranth; we're just putting a very old ingredient into a very ordinary pasta shape.
An honest note on our data
We want to be direct about something most brands would quietly skip: our current nutrition data for Rajgira comes from an in-house source rather than an accredited third-party lab, unlike our Chickpea, Makhana, and Oats pastas. We're intentionally not publishing precise per-100g figures for Rajgira here until it's been re-tested by an accredited facility. We'd rather tell you that plainly than dress up a number we're not fully confident standing behind. When that testing is complete, we'll update this page.
How to cook around its flavour
Because rajgira brings more character than our milder SKUs, it responds well to sauces that don't try to compete with it. Brown-butter sage, a simple roasted vegetable toss, or a light lemon-and-olive-oil dressing all let the earthy, nutty note come through rather than fighting it. We'd avoid pairing it with anything too delicate — rajgira has enough presence that a subtle sauce gets lost.
What does rajgira taste like in pasta form?
Earthy and slightly nutty — more distinct than our other SKUs. Pairs beautifully with brown-butter or sage-based sauces that don't fight the flavour.
Is Rajgira Pasta a good starting point if I'm new to ancient grains?
It's a bit bolder than Oats or Chickpea — we'd suggest starting there first if you want the gentlest transition, then working up to Rajgira once you're comfortable with the range.
Why don't you list exact nutrition numbers for Rajgira like your other SKUs?
Our current data comes from an in-house source rather than an accredited lab. We'd rather wait for accredited testing than publish figures we're not fully confident in — we'll update this page once that's complete.
Try Rajgira Pasta or pair it in our Gluten Smart Combo.
