Raw, whole organic buckwheat groats, offering a mild, pure flavour before cooking and a soft, fluffy texture when prepared. These groats are naturally gluten-free and are versatile for use as a porridge base, in grain salads, or for sprouting.
The whole, hulled grain of organic rye, providing a dense, hearty texture and a characteristic earthy, slightly sour flavour. This grain is excellent for baking rustic, traditional rye breads (often ground) or used whole in grain salads and robust, slow-cooked stews.
Whole organic buckwheat groats that have been roasted, giving them a rich, nutty, and distinctively earthy flavour and a slightly drier texture. Kasha is popular in Eastern European cuisine as a side dish or porridge, providing a naturally gluten-free grain alternative.
A fine, fast-cooking pasta made from organic whole durum wheat, offering more fibre and a deeper, nuttier flavour than white couscous. This is an excellent, quick-to-prepare base for vibrant salads, stews, and tagines, requiring only a soak in boiling water.
Tiny, highly nutritious grains of teff, originating from Ethiopia, offering a delicate, slightly molasses-like flavour and fast cooking time. This naturally gluten-free grain is perfect for making traditional injera flatbread, or used as a porridge or added to baking for a nutritional boost.
Whole organic wheat kernels, commonly referred to as wheat berries, offering a robust, chewy texture and deep, wholesome flavour. This grain must be soaked and slow-cooked, making it ideal for adding body to soups, making grain bowls, or sprouting. HDO denotes ‘Heated Defatted Organic’.
The most common variety of quinoa, offering a quick-cooking, fluffy texture and a mild, slightly nutty flavour. This organic supergrain is a complete protein, making it an excellent base for vegetarian meals, grain salads, and a nutritious substitute for rice or couscous.
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