Rice & Grains

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.

Short grain brown rice has a starchy texture and is ideal for long, slow cooking. Great to use in meat stuffings as this short grain can take long cooking times and medium to hoogh temperatures.

A specialty rice mainly grown in the southern regions of France and the central areas of Italy is red on the outside but white on the inside. Perfect in salads and side dishes.

An Italian short grain rice grown in the Po Valley, it is best used for risottos where it is stirred with stock added gradually to release its starch. This is what makes a creamy risotto.

A superior Italian short grain rice used in recipes which require gradual cooking. Slow cooking enables the grains to be broken down and the starch released. This makes the finished dish creamy and sticky but having a little bit of bite.

The most versatile type of rice. Its sweet flavour and lightness marries well with most cuisines.

A staple ingredient in Japanese preparation, this rice becomes sticky upon cooking. Also known as glutinuous rice for its grains stick together and makes it perfect for eating with chopsticks.