Cereals/Lentils/Rice

It is ideal for use in soup mixes, extruded products, and buhja production. It can also be added to a wide range of foods to improve the nutritional profile including baked goods and snacks.

Israeli couscous, also called pearl couscous, Made from wheat flour and semolina, Israeli couscous has a ball-like shape and is toasted, rather than dried, after the granules are formed.

This Natural Muesli is basically an un-toasted granola, made with raw rolled oats and other rolled grains (if you wish) along with nuts, seeds, and dried fruits.

These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.

Lentils can be eaten soaked, germinated, fried, baked or boiled they have a distinctive, earthy flavor. They are used in curries, soups, or stew dish, that's vegan and protein-rich.

Soup Mix comprises of Yellow Split Peas, Green Split Peas, Pearl Barley, Split Red Lentils, Brown Lentils

Toor Dal, also known as pigeon pea, red gram, it is the most widely used lentil in Indian cuisine.

Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum, the pea

Bircher muesli is the Swiss version of what many of us simply call overnight oats. muesli doesn't contain any added oils or sugars,

They can range in color from khaki-brown to dark black, and generally have a mild, earthy flavor. They cook in about 20 to 30 minutes and hold their shape very well.

Buckwheat (Fagopyrum esculentum), or common buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop. buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens Buckwheat groats are commonly used in western Asia and eastern Europe. The porridge was common, and is often considered the definitive peasant dish. It is made from roasted groats that are cooked with broth to a texture similar to rice or bulgur

It's a whole wheat grain that has been cracked and partially precooked, used in soup, pilafs, casseroles, and salads (grain salads and also added to green salads).

Chana dal is also known as bengal gram or split chickpeas. These lentils have a sweet and nutty taste. Chana dal comes from black chickpeas

Chickpeas, or garbanzo beans, are a type of legume, like other legumes, such as lentils, chickpeas are rich in fiber and protein.

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These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.

Mung or moong dal is the split version (which is yellow*) of the whole mung bean It has a hearty, creamy, porridge-like consistency that makes for a perfect comfort food.

Oat bran is the outer layer of the oat groat and packed with health benefits. It's high in fiber, vitamins, minerals, and antioxidants,

Rolled oats are a type of lightly processed whole-grain food. Traditionally, they are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes

wholegrain oats are expertly milled by rolling the whole oat groat. Ideal for a muesli or rustic style porridge which creates a distinctive texture.

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Currently Out Of Stock

Currently Out Of Stock

Currently Out Of Stock

Popcorn is a variety of corn kernel which expands and puffs up when heated; A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture,

It is named for its visual resemblance in shape and – for the red variety – colour to a human kidney. Add them to mince recipes, soups, stews and casseroles to make the meal go further,

Lentils can be eaten soaked, germinated, fried, baked or boiled they have a distinctive, earthy flavor. They are used in curries, soups, or stew dish, that's vegan and protein-rich.

Dark brown free flowing long grains of SpicenEasy Wild Rice add interest and taste to your plate. Soak some wild rice in equal amount of water overnight and then cook with along with white rice to add color and flavor to your rice dish