Pulses, Grains, Cous Cous

Red split lentils are brown lentils that have been hulled and split. Charactersitic lentil flavour, firm but not tough when cooked. Bright red/orange in colour.

Toasted in an open flame oven, which allows the couscous to keep its shape & al dente texture after cooking. These pearl-like grains are a great alternative to regular couscous or pasta.

Yellow milled polenta from French maize.

Red quinoa with a nutty flavour & aroma.

Finely milled parboiled wheat. Bulgar wheat sometimes know as bulgur wheat.

DRIED MARROWFAT PEAS IN THE FAMILY OF PISUM SATIVUM.OFF FLAVOUR OR ODOUR ABSENT.GREEN OR PALE GREEN COLOUR.

Pouches of ready to eat red & white quinoa. Simply cooked with water & a dash of olive oil. Wonderfully nutty flavour that works beautifully in salads.

Pouches of ready to eat grains. A nutritious mix of wheatberries, red rice, freekeh, black barley & quinoa. Simply cooked with water & a dash of olive oil. Adds a beautifully nutty flavour to salads & stir-fries.

Whole dried chickpeas.

Whole, dried haricot beans. White colour.

Dried.