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Whole Grains and Pastas
From the unique to the essential...try our Black Barley originating in Ethiopia or Red Quinoa.
This barley, with its bran layer intact, cooks up with a glossy, rich black sheen, making it sure to be noticed. This extraordinary grain, not to be confused with similar but highly-glutinous purple barley, has been prized for generations in Ethiopia.
Once a staple of the Incas, Amaranth's history, flavor and nutritional value make it a perfect addition to your menu. Amaranth can be cooked as a cereal, popped, toasted or cooked with other grains for a signature pilaf. Great thickening agent for soups and stews.
A quick-cooking form of whole wheat that has been parboiled and ground into smaller-size particles. Ours is a very versatile medium grind that’s ideal for making tabbouleh, a cherished Middle Eastern dish.
Our farro has been sourced from the same family farm in Italy for years because of its high quality. It boasts a creamy texture: nutty with a buttery flavor.
Grano, which means "grain" in Italian, is made from specially selected durum wheat and has the flavor of pasta.
KAMUT® Brand Wheat
Nearly three times larger than ordinary wheat, this ancient, slightly sweet grain will enhance your current offerings. KAMUT® Brand Wheat can be traced to Egyptian or Middle Eastern origins.
Rich color and crunchy texture add a bold, earthy flavor to dishes. Considered a “supergrain”, it contains all eight essential amino acids. Perfect for vegetarian dishes.
This high-protein grain echoes a nutty aroma that pairs beautifully with vegetarian cuisine. With a rich color and unique texture, red quinoa adds value to any plate.
Versatile, buttery in flavor, soft in texture and with a more generous grain size than other white quinoas, ours packs a nutritional wallop.
Lightly milled for faster cooking, these grains of wheat add a wholesome touch to your current rice. Or mix with legumes to provide a meatless complete protein.
Because of its large, even-sized pearls of toasted pasta, this couscous takes on flavors easily and adapts well to many regional flavors. Perfect for side dishes and salads.
Whole Wheat Pearled Couscous
The benefits of whole wheat combined with the quick cook time for which couscous is known. A deeper, nuttier flavor than the processed version.
Couscous, a semolina pasta with a grain diameter of 1-2 mm, is increasingly popular in cuisines around the globe. When cooked, its texture hints of American grits and bulgur wheat.
Tri-colored Orzo Pasta
This unique pasta blend consists of natural colors created from durum wheat flour, red bell pepper and spinach powders. The colors are retained after cooking to make a great plate presentation.
Freekeh Wheat is an intensely flavorful grain with earthy, umami and roasted overtones. The texture is toothier than farro but softer than barley, with a meaty density and mouthfeel.
Perfectly blended white, red and black quinoa combine for a unique texture, complex flavor profile and stunning visual presentation.
Also called “super barley”, this white barley is hull-less with an incredible 8g of fiber per serving. This grain loses its hull at the time of harvest, and a higher starch release provides an almost creamy texture combined with a truly nutty flavor.
Earthy black barley’s roasted note combines with the almost buttery flavored hull-less barley for a cutting-edge look, and well-rounded, versatile flavor profile.