zawan Jonna Flour

Traditional Jowar • Naturally Prepared • Soaked & Shade Dried • Grown by Dantewada Tribal Farmers

Jonna, commonly known as Jowar or Sorghum (Sorghum bicolor), is one of India’s traditional grains. It has long been used as a staple grain in many Indian communities and is naturally rich in dietary fibre, plant protein and minerals such as iron, magnesium, phosphorus and zinc. The nutritional composition varies by variety and growing conditions. 

What makes Tazawan Jonna Flour special is not only the grain, but also where it is grown and how we prepare it.

Our Jonna is grown by Dantewada Tribal Farmers from the Bastar Forest Region of Chhattisgarh. At Tazawan, we soak the grain overnight, allow the natural process to begin, shade dry it and then mill it into flour.

🌾 Why Choose Tazawan Jonna Flour?

✓ Traditional Indian Grain
Jonna/Jowar is a traditional sorghum grain that has been part of Indian food traditions for generations.

✓ Naturally Rich in Dietary Fibre
Sorghum is recognised as a good source of dietary fibre, with whole-grain varieties providing particularly useful fibre

✓ Plant-Based Protein
Sorghum naturally provides plant protein, making it a useful grain for everyday meals. 

✓ Naturally Contains Minerals
Jonna provides naturally occurring minerals including magnesium, phosphorus, iron and zinc. 

✓ Naturally Contains B Vitamins
Whole sorghum contains B-complex vitamins, with some of these nutrients concentrated in the outer grain layers. 

✓ Traditional Whole-Grain Nutrition
Keeping the grain less refined helps retain more of its naturally occurring fibre and grain components.

💧 Why Does Tazawan Soak Jonna?

At Tazawan, we believe traditional grain preparation deserves time.

Benefits of Soaking & Natural Preparation

1. 🌱 Helps Hydrate the Grain
Overnight soaking allows water to penetrate the grain and prepares it for further processing.

2. 🌿 Activates Natural Enzymatic Activity
Moisture can activate naturally occurring enzymes within the grain.

3. 🌾 May Influence Anti-Nutritional Factors
Soaking and subsequent processing can influence compounds such as phytates, which can bind minerals. The extent of the change depends on the soaking and processing conditions.

4. 🪶 May Support Mineral Availability
Processing methods that reduce phytate can potentially improve the bioaccessibility of minerals such as iron and zinc. 

5. 🍽️ Traditionally Valued for Easier Digestion
Soaking and traditional grain preparation may make grains more comfortable to digest for some people. Individual digestion varies.

6. 🌾 Traditional Preparation Before Milling
After soaking, we shade dry the grain before milling, giving our Jonna Flour its distinctive Tazawan preparation.

🌱 From Bastar Forest Region to Your Kitchen

The Bastar region has a strong agricultural and tribal heritage, with traditional farming remaining an important part of rural livelihoods.

Tazawan works with Dantewada Tribal Farmers to bring this traditional grain to your kitchen.

Our Traditional Process

Jonna Grain
↓
Overnight Soaking
↓
Natural Preparation / Sprouting
↓
Shade Drying
↓
Milling into Flour

🫓 Perfect for Traditional Indian Cooking

Tazawan Jonna Flour can be used to prepare:

• 🌾 Jonna Roti
• 🫓 Jowar Bhakri
• Roti & flatbreads
• Dosa
• Pancakes
• Porridge
• Traditional millet-based recipes

🌿 The Tazawan Difference

Grown by Dantewada Tribal Farmers
Soaked • Shade Dried • Traditionally Prepared

From the Bastar Forest Region to your kitchen, we bring you a traditional grain prepared with patience and care.

Tazawan Organic Farms

Regenerating Life.