Shop

  Grains and Flours

  • black chia seed

    Black Chia Seeds

    $ 25
    Source: Latin America

    Salvia hispanica

    Chia, the seed from a flowering mint, was ground for flour by the Aztecs and Mayans as often as corn. High in accessible fiber, calcium, and omega fatty acids, it has many health benefits. Slightly nutty with a poppy-seed texture when raw, it develops a gelatinous membrane when hydrated, perfect for “caviar” pudding, cocktails, and in gluten free bread.

    Weight 1 lbs
    QTY

    $ 25

    Close
  • white chia seeds

    Chia Seeds White

    $ 20
    Source: Latin America

    Salvia hispanica

    More subtle than black, white chia seeds are otherwise comparable. Ground like corn by the Aztecs and Mayans, chia are high in accessible fiber, calcium, and omega fatty acids. Slightly nutty with a poppy-seed texture when raw, they develops a gelatinous membrane when hydrated perfect for pudding and cocktails.

    Weight 1 lbs
    QTY

    $ 20

    Close
  • couscous

    Whole Wheat Couscous

    $ 7.50

    Triticum durum

    Derived from the whole grains of the durum wheat, this pasta can be steamed, or soaked in boiling broth with olive oil and baked. Tender and swollen with the taste of broth when properly cooked, couscous pairs well with tomato, almond, and herbs.

    Weight 1 lbs
    QTY

    $ 7.50

    Close
  • medium cous cous

    Couscous Medium

    $ 7.50
    Source: North Africa

    Triticum durum

    A small semolina wheat pasta of North African origin, couscous is traditionally steamed in clay pots called kiskis. Tender and swollen with the taste of broth when properly cooked, it pairs beautifully with saffron, butter and wild bay leaves.

     

    Weight 1 lbs
    QTY

    $ 7.50

    Close
  • israeli cous cous

    Israeli Cous Cous

    $ 5
    Source: North Africa

    Triticum durum

    Israeli couscous, called ptitim, has a large grain similar to pearled couscous. It is generally toasted, sautéed with onions and sausage, then cooked with broth.

    Weight 1 lbs
    Dimensions 2 x 4 x 7 in
    QTY

    $ 5

    Close
  • farro italy

    Farro Italy

    $ 15
    Source: Italy

    Triticum dicoccum

    Farro is the whole wheat berry from one of three different hulled wheat species – spelt, emmer, or einkhorn. Emmer farro was once a staple grain of Ancient Rome, and is still added whole or ground to bread throughout Italy. It is a nutty grain, perfect with game meat and squash, that can be served warm or cold.

    Weight 1 lbs
    Dimensions 1 x 4 x 7 in
    QTY

    $ 15

    Close
  • flax seeds

    Flax Seeds

    $ 8
    Source: Egypt

    Linum usitatissimum

    Flaxseed, also called linseed, are high in fiber, lignans, and omega fatty acids and are used in Ayurvedic medicine as a laxative. In India, toasted and ground flax seed is eaten with steamed rice. Flax is also a perfect addition to granola, or steeped as tea.

    Weight 1 lbs
    QTY

    $ 8

    Close
  • frike

    Frike

    1lb
    $ 15
    Source: Israel

    Triticum spelta

    Freekeh is a traditionally cracked and roasted green wheat from the Middle East. The grains are picked when they are still yellow, piled, and sundried before roasting over straw. The result is a toasted, slightly smoky grain delicious served as a salad, with golden raisins, almonds, black peppercorns, and grilled lamb, or as a seasoning with bean purée.

    Weight 1 lbs
    Dimensions 2 x 4 x 7 in
    QTY

    $ 15

    Close
  • buckwheat flour

    Whole Buckwheat

    $ 8
    Source: Asia

    Fagopyrum esculentum

    Buckwheat, like amaranth, is a pseudocereal not actually related to wheat, with groats the shape of small pyramids. Japanese soba noodles are made from buckwheat, as are traditional French galettes, and in Eastern European the groats are roasted to make kasha.

    Weight 1 lbs
    QTY

    $ 8

    Close