The whole, unprocessed grain of organic spelt, an ancient wheat variety known for its slightly sweet, nutty flavour. This grain requires longer cooking times than flakes but provides a substantial, satisfyingly chewy texture, ideal for grain bowls, adding to soups, or grinding into fresh flour.
A traditional, quick-cooking grain made from cracked organic wheat berries that have been partially cooked. This versatile grain is essential for dishes like tabouleh and pilafs, offering a hearty, slightly chewy texture and a clean, wheaty flavour that absorbs liquids well.
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.
A highly prized, ancient grain made from young, green durum wheat that is roasted, giving it a distinctive smoky flavour and chewy texture. Freekeh is high in fibre and protein, making it a nutritious base for pilafs, stews, or a smoky, complex side dish.
Larger, pasta-like pearls of couscous, often called pearl couscous or Israeli couscous, offering a chewier texture than traditional varieties. This quick-cooking grain is excellent for absorbing flavour, making it ideal for robust salads, side dishes, or adding bulk to soups and stews.
Dried, split peas that are renowned for their rapid cooking time and ability to break down to create a thick, creamy consistency. These peas are essential for traditional pea soup, dahls, and purees, offering an excellent source of plant protein and fibre.
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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