Rice & Grains

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

Roasted buckwheat gives a meaty and more complex flavour to dishes. It is high in fibre and can be mixed with other grains, like rice, for added nutritonal value

Also known as khorosan wheat, kamut has a higher protein and gluten content than traditional wheat grain. Mostly used in Slow Food recipes, this grain has a pleasant chewy texture with a golden hue when cooked.

One of the oldest staples, barley is native to North America, Europe and Russia. With its pleasant, chewy texture, pot barley has a good balance of seetness and toastiness. Add to soups, stews or pilaffs.

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.