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.