Rice, Grains, Flakes & Oats

Amaranth is an ancient grain that has been cultivated in Central & Southern America for thousands of years, in more recent years Amaranth has been grown in countries such as India & China. Unlike other grains, Amaranth is a source of complete protein is high in fibre. It contains all the essential amino acids, including lysine, which is lacking in most grains.

Amaranth is an ancient grain that has been cultivated in Central & Southern America for thousands of years, in more recent years Amaranth has been grown in countries such as India & China. Unlike other grains, Amaranth is a source of complete protein is high in fibre. It contains all the essential amino acids, including lysine, which is lacking in most grains.

Arrowroot Flour, sometimes known as Arrowroot Starch or Powder, is a naturally gluten free ingredient obtained from the roots/tubers of the Arrowroot Plant. Arrowroot Flour can be used as a direct substitute for cornflour/cornstarch – this is particularly handy for those with corn allergies. It is a tasteless product and has no flavor of its own and can be used to thicken any sauce, soup, stew.

Barley Pearl Description

Barley Pot Description

Compared to unenriched white rice, bulgar has more fibre and protein and higher levels of most vitamins and minerals.

Camargue red rice is a variety of red rice cultivated in the wetlands & marshlands of the Camargue region of southern France. Camargue Red Rice is a browny-maroon coloured, short grain rice with an earthy, nutty flavour. When cooked, it won’t turn fluffy; it will turn deeper red, and be slightly sticky and still keep a bit of a chewy texture. It works great in rice salads or other rice dishes such as jambalaya.

Couscous is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout  North African cuisines.