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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.
Black Barley Parboiled
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.
Buckwheat is exceptionally nutritious and gluten free. This hearty versatile grain can be used in soups, cereals, and can even help create a hoppy flavored beer!
Bulgur Wheat #2
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.
This ancient seed is tiny in size, but is gluten free and high in fiber. This little nutritional powerhouse is also high in Omega - 3 fats, and is a complete protein. It is often used in soups, smoothies, and baked goods.
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 Pearled Durum Wheat
Grano, which means "grain" in Italian, is made from specially selected durum wheat and has the flavor of pasta.
Greenwheat Freekeh™, Cracked
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.
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.
Pearled Wheat Berries
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.
Purple barley has a slightly smoky flavor and chewier texture. It is high in both fiber and antioxidants. Since it retains its color, purple barley is also more fun to cook with!
This ancient wheat retains both its hull and germ during the milling process which adds to its high nutritional value. Spelt is a complete protein and contains a host of vitamins. This versatile grain can be served warm as a side dish or cold in salads.
Sorghum is a gluten-free grain that is high in antioxidants. With a flavor similar to buckwheat, it can be cooked as hot cereal, mixed into salads, or even used to make delicious flatbreads.