Pasta, Rice, Grains

Has a nuttier, chewier taste than traditional couscous. Hols up well to heavy spices and retains the bran and germ of the wheat berry making it more healthy.

Has a nuttier, chewier taste than traditional couscous. Hols up well to heavy spices and retains the bran and germ of the wheat berry making it more healthy.

A staple in middle eastern cuisine, this wholewheat organic couscous is quick and easy to prepare - use a ratio of 1 cup of boiling water to one cup of couscous, add a knob of butter or a splash of olive oil and leave to stand for 5 minutes - fluffing with a fork occasionally. For increased flavour use vegetable stock instead of water.Makes an excellent alternative to rice.

Has a nuttier, chewier taste than traditional couscous. Hols up well to heavy spices and retains the bran and germ of the wheat berry making it more healthy.

Has a nuttier, chewier taste than traditional couscous. Hols up well to heavy spices and retains the bran and germ of the wheat berry making it more healthy.

This North African staple has gained global popularity because of its tremendous versatility, allowing for many recipe variations featuring a host of additional ingredients.

This North African staple has gained global popularity because of its tremendous versatility, allowing for many recipe variations featuring a host of additional ingredients.

A staple in middle eastern cuisine, this white organic couscous is quick and easy to prepare - use a ratio of 1 cup of boiling water to one cup of couscous, add a knob of butter or a splash of olive oil and leave to stand for 5 minutes - fluffing with a fork occasionally. For increased flavour use vegetable stock instead of water. Makes an excellent alternative to rice.

This wheat grain is a light-coloured and is high in protein and mild in flavour that produces luxurious golden-brown baked goods.

Balcaskie Landrace organic wheat grain (for home milling). This landrace has been created by mixing the three ?original? Scotland The Bread wheat varieties ? Rouge d?Ecosse, Golden Drop and Hunter?s ? in equal quantities, then sowing and harvesting the resultant mixture. The aim is gradually to increase the genetic diversity of this crop while carefully monitoring its nutrient density, breadmaking quality and yield

Quinoa - known as the "Mother Grain" in South America - dating back to the Incan Empire. Enjoy quinoa for its great taste and nutritional properties. Fantastic in warm and cold salads.

Quinoa - known as the "Mother Grain" in South America - dating back to the Incan Empire. Enjoy quinoa for its great taste and nutritional properties. Fantastic in warm and cold salads.

A highly nutritious mix of black, white and red grain like seeds. High in fibre, source of protein.

Pearl Tapioca is used to make traditional old-fashioned tapioca pudding1

Organic Spelt is slightly sweet and nutty in taste. Use it as a base for warm, hearty salads or enjoy on its own as a rice replacement!

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.

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.

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.

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

Famed in Italy for its use in the production of pasta, Semolina is a fine grit which can be added to a dough to create texture and a great crust.