Grains Other

Maftoul (meaning “hand-rolled”) is a traditional Palestinian grain made from bulgur and whole wheat flour. Women prepare it today just as their grandmothers have always done, working together to crack, hand-roll and dry the organic wheat in the glorious Palestinian sun.

An ancient grain that has a mild, sweet flavour that cooks quickly and easily. Millet is often used in salads or as a substitute for rice and quinoa.

An ancient grain that has a mild, sweet flavour that cooks quickly and easily. Millet is often used in salads or as a substitute for rice and quinoa.

Organic hulled millet is a great alternative to couscous or rice. Team with roasted Mediterranean vegetables or use as part of a deliciously healthy and gluten-free Taboulleh

An ancient grain that has a mild, sweet flavour that cooks quickly and easily. Millet is often used in salads or as a substitute for rice and quinoa.

Make your favourite snack. Eat on on its own or add to breakfast bowls or home made granola bars.

Organic Popcorn kernels are a great way to make your own organic popcorn at home. You can add toppings to make it sweet, salty or both!

Make you favourite snack. Eat on on its own or add to breakfast bowls or home made granola bars.

Make you favourite snack. Eat on on its own or add to breakfast bowls or home made granola bars.

Make you favourite snack. Eat on on its own or add to breakfast bowls or home made granola bars.

Popcorn kernels are a great way to make your own organic popcorn at home. You can add toppings to make it sweet, salty or both!

Make you favourite snack. Eat on on its own or add to breakfast bowls or home made granola bars.

Make you favourite snack. Eat on on its own or add to breakfast bowls or home made granola bars.

Pot barley is less refined and has a superior nutritional profile compared to pearl barley.

Fulltofta organic rye grain (for home milling) is an evolutionary rye developed by Hans Larsson and it embodies the same principles of genetic diversity as Holma. Suitable for home milling to make real bread (with long fermentation and no additives) and moist fruit cakes and North European spice biscuits

High in protein, phosphorus, iron, and potassium than wheat. Add cooked berries to soups, salads, breads or breakfast cereals.

Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, upma, and sweet puddings

Create authentic pasta dishes in your Italian restaurant or pizzeria with this semolina flour. This versatile flour is ideal for making dried pastas, couscous, or Italian-style breads.

Freekeh is durum wheat that is harvested while still green and roasted on an open fire. It’s then rubbed (fareek) to remove the husk and reveal an aromatic grain packed with protein and fibre. Rich in flavour and texture, it’s easy to use in dishes such as pilaf, risotto and salad.

A delicious nutty tasting spelt kernel with the outer layer of bran intact. A tasty addition to casseroles, soups or salads or as a high fibre substitute for rice.