Here is what our farmers are growing for your kitchen.
Explore wheat flours made from carefully grown traditional varieties, handled with attention to nutrition, freshness, and traceability. Each product is part of a farming system built to keep the crop connected to its source.
All Products
cold pressed flour atta - 5kg
Cold-pressed oil is extracted without heat or chemicals, preserving its natural nutrients, aroma, and flavor. This tradi...
White Basmati Rice - 1kg
What It Really Is This isnt your regular supermarket basmati. Grown using Indigenous Cow-Based Natural Farming (ICBNF)...
Sona Moti Wheat Flour - 2.5kg
What It Really Is This flour is made from indigenous Sona Moti wheat naturally grown and slowly ground on stone chak...
Sharbati Atta - 1kg
What It Really Is Our Sharbati atta is made from pure indigenous Sharbati wheat cold-pressed and stone-ground without...
cold pressed flour atta - 2kg
Cold-pressed oil is extracted without heat or chemicals, preserving its natural nutrients, aroma, and flavor. This tradi...
How your flour is prepared
Harvested in season
The wheat is harvested during the crop season and brought in carefully once it is ready.
Stored with care
After harvest, the grain is stored properly so its quality remains protected over time.
Orders are received
When an order comes in, it is added to the upcoming milling schedule.
Milled as scheduled
The wheat is milled into flour according to planned milling slots so it can be prepared in an organized and efficient way.
Vacuum packed
Once milled, the flour is packed in vacuum packaging to support a natural shelf life and protect product quality.
Dispatched to you
After packing, the order is dispatched. Subscriptions make this process easier to plan, helping ANAAD mill flour more smoothly against expected demand.
Subscribe for food that is planned better and prepared fresher.
A subscription is the easiest way to stay stocked with ANAAD product while helping the farm plan milling and dispatch more smoothly. It gives you a simpler, more dependable way to receive food that stays closely connected to the farm and the schedule behind it.