This flour is made by carefully drying slices of jackfruit (either unripe for a neutral taste or ripe for a subtle sweetness) and then grinding them into a fine powder. The drying process preserves the natural nutrients and flavor of the jackfruit, resulting in a flour that is rich in fiber, vitamins, and minerals, particularly vitamin C, potassium, and antioxidants. Dried Jackfruit Flour has a mild, earthy taste with a hint of natural sweetness, making it suitable for both sweet and savory dishes. It is commonly used as a gluten-free alternative in baking, such as for making bread, pancakes, muffins, or cookies. It can also be used to thicken soups, stews, or curries, or as a base for porridge and traditional dishes like idli or dosa. Its low glycemic index and high fiber content make it an excellent choice for those managing diabetes or looking to add more plant-based nutrition to their diet. Dried Jackfruit Flour is a sustainable and innovative ingredient that brings a touch of tropical flavor to a variety of culinary creations.