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

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

Grown exclusively in he Americas, our popcorn is GM free. This variety of popcorn can be “popped” in both your microwave and on the hob.

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.

Grown at the foothills of the Himalayas in India and Pakistan, Basmati has a nutty flavour and frgrance. It is best recommended in all ethnic Indian, Pakistani and Persian cuisines.

Brown and wholegrain, brown basmati rice has a mild and nutty flavour which makes it highly aromatic. Great accompaniment to curries, it is best to have brown basmati rice with beans or lentils for complete protein.

Also known as Thai fragrant rice, Jasmine rice has a mild flavour with a sweet Jasmine taste. This aromatic rice is very popular in Thai and Chinese recipes, it cooks into light fluffy slender grains which helps transport the flavour of your Oriental dish. Best served steamed.

Premium staple grown in every continent, long grain brown rice is great with practically everything. It can be used in all ethnic cuisines, warm or cold, and is best eaten with lentils for complete protein containing all 22 amino acids.

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.