Amaranth is an ancient, protein packed seed originating in the Mayans. Amaranth seeds can be roasted, popped, boiled and added to other dishes. Amaranth seeds are high in fiber, iron, and calcium. Amaranth is naturally gluten free and can be used as a breakfast...

Organic pearl barley is a refined whole grain with a mild, slightly sweet flavour and tender bite. The bran layer remains intact, delivering nutty notes and a satisfying chewy texture perfect for soups, stews, and grain bowls. Pearl barley cooks faster than hulled varieties,...

Buckwheat groats are naturally gluten free and can be eaten raw mixed with dried berries and nuts into a cereal. Buckwheat groats can be tossed into a salad, or instead of oatmeal, switch it up to buckwheat groats. Buckwheat is high in fiber, protein,...

Buckwheat kasha are just buckwheat groats roasted and are naturally gluten free and cook in half the time as raw buckwheat groats. Kasha is full of fiber, protein, vitamins and minerals. Buckwheat kasha can be used in salads, soups, porridge and is used popularly...

Bulgur is an edible cereal grain made from dried cracked wheat. It is already partially cooked and is widely used in Middle Eastern and Mediterranean dishes like tabbouleh and pilafs. It can also be used in porridges, soups, stews and chili. Bulgur is high...

Technically, couscous doesn’t belong to the grains family but to the pasta family. It looks like a grain and cooks in five minutes. All you have to do is add boiling water (2/3 cup to 1 cup water) and let it sit for 5...

Israeli couscous, is toasted pasta in tiny balls, developed in Israel in the 1950s when rice was scarce due to austerity in Israel. Despite the name in English, it is not a type of couscous

Cracked rye is whole rye berries cracked into smaller pieces. Rye is not gluten free, but has great flavour and retains its nutrients than wheat. Rye is good source of fiber and widely popular in making rye bread and rye whiskey. Whole grains are...

Cracked wheat is a whole grain product made by grinding wheat berries into coarse particles. Galloways cracked wheat is used in Mediterranean, North African and Western dishes and baked goods. Whole grains are best stored in an airtight container in a cool place. They...

Einkorn wheat is the most ancient wheat and is not gluten free. The term Einkorn is derived from the German language to mean “single grain”. Einkorn is considered to be a superfood and has a toasty flavour that is delicious in all kinds of...

Farro is an ancient hulled wheat variety with roots in Mediterranean cuisine dating back thousands of years. This organic grain offers a hearty, slightly nutty flavour and chewy texture that makes it ideal for pilafs, risottos, soups, stews, and grain bowls. Rich in fibre...

Kamut is referred to as the “Grain of the Pharaohs” and is also known as Khorosan. Kamut is rich in fibre, selenium, magnesium and protein. Kamut has a sweet buttery flavour and can be used in hot cereals, soups, stews, chilli and salads. Whole...

Millet is a staple in Africa and parts of Asia as it is a good source of protein. Millet is an excellent source of dietary fiber and is naturally gluten free. Millet can be used in a salad recipe, as a side dish and...

Oats hulled or oat groats are creamy, chewy, nutritious and full of fiber.. Hulled oats can be soaked and sprouted in their whole form in salads. Hulled oats can be soaked and enjoyed in cereals with fruit, almond milk or yogurt. Hulled oats are...

Steel cut oats also known as Irish oatmeal are whole oats which have been sliced crossways with steel blades. The whole oats are chopped into two or three pinhead pieces and used in oatmeal. It takes longer to cook steel cut oats but are...

Millet is a staple in Africa and parts of Asia as it is a good source of protein. Millet is an excellent source of dietary fiber and is naturally gluten free. Millet can be used in a salad recipe, as a side dish and...

Hulled oats are whole oats with the inedible outer hull removed leaving the bran and germ intact. Oat groats or hulled oats are the healthiest grain , naturally gluten free, full of antioxidants, fibre, vitamins, and minerals. Oat groats can be soaked and cooked...

Steel cut oats also known as Irish oatmeal are whole oats which have been sliced crossways with steel blades. The whole oats are chopped into two or three pinhead pieces and used in oatmeal. It takes longer to cook steel cut oats but are...

Pearl barley has had its outer layers removed. It has less protein and fiber than pot barley and cooks quicker than hulled barley or pot barley. It goes well with garlic, inions, and strongly flavoured herbs. Add some to stews and soups or in...

Pop with confidence knowing you're choosing certified organic kernels, free from synthetic pesticides and GMOs. These premium popcorn kernels deliver that classic, satisfying crunch with pure, wholesome flavor. Perfect for movie nights, gatherings, or whenever you crave a nutritious, gluten-free snack. Simply heat and...

Quinoa, pronounced keenwa is flavorful and very nutritious. The Incas referred to it as the “Mother Grain”. Quinoa is high in protein and a wonderful for those following a plant-based diet. Quinoa is rich in fiber, a good source of antioxidants, iron, and is...

Quinoa, pronounced keenwa is flavourful and very nutritious. The Incas referred to it as the “Mother Grain”. Quinoa is high in protein and a wonderful for those following a plant-based diet. Quinoa is rich in fiber, a good source of antioxidants, iron, and is...

Quinoa, pronounced keenwa is flavourful and very nutritious. The Incas referred to it as the “Mother Grain”. Quinoa is high in protein and a wonderful for those following a plant-based diet. Quinoa is rich in fiber, a good source of antioxidants, iron, and is...

Quinoa, pronounced keenwa is flavourful and very nutritious. The Incas referred to it as the “Mother Grain”. Quinoa is high in protein and a wonderful for those following a plant-based diet. Quinoa is rich in fiber, a good source of antioxidants, iron, and is...

Rye is not gluten free, but has great flavour and retains its nutrients than wheat. Rye is good source of fiber and widely popular in making rye bread and rye whiskey. Rye berries are chewy and can be used in stews, soups, and milled...

Sorghum, native to Africa is gluten free and also known as Indian millet or jowar, is an edible seed that is ground up and made into gluten free porridge, flatbreads and cakes. Sorghum is super grain packed with protein, rich in antioxidants and provides...

Spelt but has been cultivated in Europe since 5000BC. Spelt contains gluten but as it differs biologically from wheat varieties commonly used for flour, it can sometimes be eaten by those with gluten intolerances. Spelt has a nutty flavor similar to that of wild...

Hard red spring wheat is sown in the spring and harvested in the fall. Hard red spring wheat is high in protein and has a strong gluten content that produces fine breads, hard rolls, and bagels. Hard wheat is best for yeast breads. Whole...

Winter wheat is sown in the fall, lives through the winter and is harvested in the summer. Soft pastry wheat milled into pastry flour is used to produce flat breads, cakes, cookies, snack foods, and pastries. Whole grains are best stored in an airtight...