It means no refined white flour has been used. Rusks are normally made with maida, a finely milled flour similar to plain or all-purpose, with the bran and germ taken out. These use stoneground whole wheat and semolina instead, so more of the grain stays in.

This product contains wheat and gluten and may contain refined wheat flour, nuts, soya and milk from the facility where it is made. Anyone with an allergy to these ingredients should not consume this product. Please read the full ingredient list carefully before purchasing.

A slice of bread baked a second time until all the moisture is driven out, leaving it dry and hard. It is the same idea as an Italian biscotti or a Dutch beschuit — in India it is the standard companion to a cup of tea, made for dunking.

Yes. Both ground green cardamom and cardamom oil are in the recipe, with no artificial flavouring. That is why the flavour is floral and slightly citrusy rather than the flatter note you get from a synthetic version.

Traditionally dunked in hot tea or coffee for a second or two — long enough to soften the edge, not long enough for it to collapse. It also works dry alongside a drink, or crumbled over yoghurt or stewed fruit.