Rice & Grains

These highly nutritious gluten free seeds are grown in cold climates such as India, China, USA and Bolivia. Hardly prepared on its own, amaranth is usually added to another grain like rice or buckwheat for added nutritional value. Toasting the seeds before cooking them allows them to remain separate.

Originating from North Africa, couscous is made from durum wheat semolina which is steamed and rolled into miniscule beads. It is a tasty alternative to rice and is great in cold salads and spicy casseroles

The sandy texture of white couscous makes it lighter in texture with a neutral taste.

Oat groats are popular in Slow Food recipes because of the length of its cooking time. Once cooked they keep their shape, giving a tender and creamy texture to stews, casseroles and soups.

Used to make puddings and desserts, Tapioca comes from the tuber of cassava or manioc which grows in tropical weather and is known to be very insect resistant. It is a staple ingredient in the Amazon and Caribbean regions

Sago is a starch extracted from the pith of sago palm stems. It is a major staple food for the lowland people of New Guinea. It can be easily substituted with Tapioca in any recipe

Native to South America, quinoa has a nutty, light taste with a neutral flavour. It can be made into a pilaff, porridge or stuffing and can be added to salads, soups and stews.

Quinoa is a staple food of the ancient civilisations of the Andes of South America, mainly Peru and Ecuador. Its red colour gives it a distint look and since it holds its shape better has a crunchier texture than quinoa.

Earthy and sweeter than ivory coloured quinoa, black quinoa still retains its intense colour upon cooking. Great for salads and mixing with other grains such as wild rice, millet or buckwheat

Quinoa is high in protein, calcium and iron. Its neutral flavour allows it to take on the flavours of the other ingredients in your recipe. Quinoa Trio attractive colours makes it ideal to be used in stuffings and salads

Pearl barley has a nutty and sweet flavour. Its plump grains are light and sumptuous. Great added to cold salads or served warm as a comforting risotto or stew.

This Ancient Roman grain is a great alternative to wheat with a lower gluten content. Very popular in most Italian cooking, spelt can be used in soups, salads and risotto style dishes.

Native of North America and Canada, this aquatic grass turns black during its drying process. It has a pleasant, chewy flavour when cooked and its elegant long grains are contrasted with the different coloured rice.

Millet’s neutral flavour make it a versatile ingredient that can be added to grain based dishes, salads and bakes