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.
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’.
Tiny, ancient grains that are naturally gluten-free and known for their high protein content. Amaranth cooks into a thick, sticky porridge or can be popped like popcorn. It offers an earthy, peppery flavour and is a versatile way to boost the nutritional value of your meals and baking.
Barley kernels that have had the outer husk removed but retain the bran layer, offering a balance between cooking time and nutritional value. Pot barley is hearty and chewy, perfect for thickening broths, stews, and adding a dense, satisfying texture to casseroles.
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.
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.
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.
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