When you think of traditional millets, names like foxtail or kodo millet might come to mind first — but quietly waiting to be rediscovered is
In South Indian kitchens, sometimes the quietest ingredients hold the most warmth. Take Little Millet, locally known as samai — small, unassuming, yet full of
There’s a warmth that comes from how food is made, not just how it tastes. Take ragi—finger millet—a humble, nutty grain that has nourished Tamil
The first time you taste Yaadhum’s Hill Honey, it’s not just sweetness that hits your palate — it’s the essence of the wild hills, an
Water is not just a resource—it is life itself. Safeguarding it requires communities, organisations, and individuals to come together with one shared vision. This August,
For most kitchens, coriander seeds are just a spice jar in the corner. But in traditional South Indian cooking, they’re so much more — a
Palm Jaggery Powder – Nature’s Sweet Embrace from the Palmyra TreeIn every Tamil home that cherishes tradition, Palm Jaggery — lovingly known as Karupatti —
Tamil Nadu summers test not just our patience but also our bodies. The heat seeps in, and if we’re not careful, our diet can either
In every product at Yaadhum, there’s a story worth telling. Today, it’s the story of Mr. Arumugam, a farmer from a small village just outside
Kichili Samba rice may not have the instant glamour of basmati, but in Tamil homes, it holds a quiet, cherished presence. Its delicate sweetness, soft