True Grit Buying Desk · 2 min read
Meet Black Mustard: From Seed to Oil
The sharper, more assertive of our two mustard oils, traditional to Bengali cooking and pickling.
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Practical food guides
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True Grit Food Care Desk · 2 min read
Meet Flax: From Farm to Seed and Oil
A small oilseed with a growing place in Indian kitchens, sold whole, roasted, or pressed into a raw finishing oil.
True Grit Food Care Desk · 2 min read
Meet Kathiya Wheat: From Farm to Your Kitchen
The hardest and chewiest of our three wheats, grown on rain fed land for generations.
True Grit Buying Desk · 2 min read
Meet Masoor: From Farm to Lentil
The fastest cooking of the common pulses, sold whole or split, always a reliable weeknight option.
True Grit Farms Desk · 2 min read
Meet Paigambari Wheat: From Farm to Your Kitchen
The most aromatic of our three wheats, grown in the hot, semi arid climate of Bundelkhand.
True Grit Kitchen · 2 min read
Meet Sesame: From Farm to Seed and Oil
One of the oldest cultivated oilseeds in the region, central to sweets, tempering and pressed oil alike.
True Grit Community Team · 2 min read
Meet White Field Pea: From Farm to Kitchen
A dried, starchy pea that needs planning ahead, rewarded with dishes like ghugni and ragda.
True Grit Community Team · 2 min read
Meet Yellow Mustard: From Seed to Oil
The milder, more everyday of our two mustard oils, suited to tempering and general sabzi.
True Grit Community Team · 2 min read
Meet the People Behind Your Food
Farmers, processors and small producers whose work rarely shows up on a label, but shapes every product on the shelf.
True Grit Buying Desk · 2 min read
Mustard Oil vs Flaxseed Oil
Not really a choice between two similar oils, more a reminder that they do completely different jobs.
True Grit Farms Desk · 2 min read
Mustard Oil vs Sesame Oil
A regional cooking style question more than a straight quality comparison.
True Grit Kitchen · 3 min read
One-Pot Masala Daliya
A pressure cooker method that keeps the grains separate rather than turning the whole pot to porridge.