Your quick hub for straight answers, sourcing, processing, and policies. Stone-ground flours, unpolished millets, wood-pressed oils; gluten-free & fasting-friendly options. Storage made simple: airtight, cool, dry; refrigerate flours/oils in heat. Batch checks, lab tests, shipping & returns, allergen notes, contact, clear, safe, stress-free.
Frequently Asked Questions
Slow milling on stones; less heat, better aroma, fibre, and natural oils.
Seeds/nuts are pressed slowly in a wooden ghani; low heat keeps flavour and nutrients.
Grains kept close to natural bran and micronutrients intact; fuller taste, better satiety.
Yes. No added colours, flavours, preservatives, or fillers.
Often yes, stone-ground and sun-dried means more aroma. Start with a little less, and add as per required.
Yes. We mill/press/grind to order. Dispatch may take 2–3 extra days so you get peak freshness.
No. We keep labels clean. If we fortify a product in future, it will be clearly mentioned.
Select lines may be organic (when certified). We show the relevant logo/cert number on that product page.
Use warm water, rest dough 10–15 minutes, cook on medium heat. Blend flours if needed for pliability.
- Groundnut: everyday tadka/stir-fries
- Mustard: pungent curries, pickles
- Sesame: winter cooking, dressings
- Coconut: South Indian dishes, baking
Cook on moderate heat for best taste and nutrition.
Airtight jars, cool & dry place, away from sunlight. In hot/humid weather, may refrigerate flours/spices.
Cool, dark cabinet. In very hot weather, refrigeration is fine (oil may thicken, normal).
Best when fresh. Check the pack’s best-by. Stone-ground flours and wood-pressed oils are happiest when used sooner.
Millets like jowar, bajra, ragi and flours like buckwheat, amaranth, water-chestnut, maize are naturally gluten-free. If you have celiac/severe allergy, consult your doctor.
Many millets and barley are higher in fibre and may have a lower GI than refined grains. For medical advice, please consult your doctor.
Most staples (grains, flours, oils, spices) are inherently plant-based.
Some items (e.g., sesame, groundnut) are allergens. We minimise cross-contact but it cannot be guaranteed zero-risk.
Yes. We collaborate with NGO partners and FPOs that support marginal and indigenous producer groups with training and organisation.
We commit to fair, predictable buying; partners support training (hygiene, grading, moisture). More value stays at source; you get clean, dependable staples.
Indigenous sourcing, traditional low-heat processing, clean labels, small batches, and everyday practicality.
Pan-India. Delivery time depends on your pin code. Tracking is shared after dispatch.
Because we process fresh, add 2–3 days before dispatch for many oils/flours/spices.
Click photos and contact us within 24 hours. We’ll assist with replacement/refund as per policy.
Planned. Meanwhile, you can order in monthly packs or write to us for a custom schedule.
Pick one millet per week (e.g., jowar), learn two dishes (roti + upma), repeat. Keep flavours familiar; build slowly.
Small-batch, seasonal foods vary naturally; quality standards remain consistent.
Absolutely. Many kitchens use ~70% millet + ~30% another flour for softer, pliable rotis.
Toast spices properly, use a good finishing oil (mustard/sesame/coconut), add lemon/fresh herbs.
Popular: buckwheat (kuttu), amaranth (rajgira), water-chestnut (singhada) flours; sesame/coconut oil. Follow your family’s dietary rules.
Refrigerate flours and ground spices, keep oils in a cool, dark cabinet, and buy smaller packs more often.
Email contact.springscientific@gmail.com
If you’re an NGO/FPO or producer group aligned with clean, traditional processing, write to contact.springscientific@gmail.com with details.