Rice & Grains

Also known as Israeli couscous, this couscous has a toasty flavour when cooked. It is mostly used in richer dishes, usually meat and sauce based as it can absorb the flavours better.

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

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.