Kulthi

Kulthi (horse gram) is a dense, protein-forward pulse used across traditional cuisine and as a specialty ingredient in fortified food lines. Its firm kernels lend themselves to roasting, milling into specialty flours, and inclusion in blended protein mixes. This page details application fit, technical attributes, quality signals and procurement considerations for buyers.

Applications & use-case fit

• Food manufacturers: suitable for value-added formulations where protein and fiber are priority attributes.
• Milling: can be roasted and milled into high-fiber flour blends for snack extrusion and nutraceutical formulations.
• Retail: packaged in barrier pouches for ethnic and health-food outlets.

Technical attributes and processing behavior

• Hydration and thermal stability are key attributes.
• Kulthi maintains structure during roasting and prolonged heat exposure, making it suitable for both dry-processed snacks and blended wet applications.
• Moisture control under 12% helps preserve shelf life and reduces risk of rancidity in composite flours.
• Cleaning: machine sorting removes stones and dust; additional sortex cleaning is available for higher purity demands.

Quality assurance and traceability

• Batch-level sampling covers moisture and foreign-matter testing.
• COA can be provided on request to support QA acceptance.
• When requested, private-label packing and batch linkage documentation support retail buyers and contract manufacturers.

Packaging and logistics

• Primary packaging: 25 kg kraft sacks with moisture-barrier liner for bulk.
• Retail-ready options: 500 g to 2 kg sealed pouches.
• Lead time: typically 12–25 days depending on pack format and private-label steps.
• Supply cadence: repeat monthly shipments available for distributors and processors.