Whole Grains and Pastas
From the unique to the essential...try our Black Barley originating in Ethiopia or Red Quinoa from Peru.
Amaranth
Once a staple of the Incas, amaranth’s history, flavor and nutrition make it a perfect addition to your menu. It can be cooked as a cereal, popped, toasted or cooked with other grains for a signature pilaf. Makes a great thickening agent for soups and stews.
Black Quinoa
Quinoa is the only grain that has all eight essential amino acids. With a rich color and unique texture, quinoa adds value to any plate.
Bulgur Wheat
A quick cooking form of whole wheat that has been parboiled and ground into a smaller size. We offer a versatile medium grind.
Farro
An ancient strain of cultivated wheat, best described as the heirloom version of spelt. A first-class grain measuring 6 to 8 mm long and slightly pearled to eliminate the need for soaking. Makes a great risotto.
Grano
Grano, which means “grain” in Italian, is made from specially selected durum wheat. Originating in southern Italy, grano has the flavor of pasta and the nutrition of a whole grain due to minimal processing.
Israeli Couscous
Imported from Israel, this couscous takes on flavors easily and adapts well to many regional flavors. Large, even-sized pearls of toasted pasta.
KAMUT® Brand Wheat
Nearly three times larger than ordinary wheat, this ancient, slightly sweet grain will enhance your current offerings. KAMUT® Brand Wheat can be traced to Egyptian or Middle Eastern origins.
Moroccan Couscous
Moroccan Couscous is a small-grained pasta (made of semolina, grain diameter is 1-2 mm) popular in North Africa and the Middle East. When cooked it has a texture somewhere between American grits and bulgur wheat.
Pure Black Barley
This barley still has its bran layer intact which cooks up to a glossy, rich black sheen and is sure to be noticed when Black Barley is combined with rice. Grown now in the U.S., this extraordinary grain has been prized for generations in Ethiopia.
Red Quinoa
This high-protein grain from high in the Andes Mountains echoes a nutty aroma that pairs beautifully with vegetarian cuisine. With a rich color and unique texture, red quinoa adds value to any plate.
Tri-colored Orzo Pasta
This unique pasta blend consists of natural colors created from durum wheat flour, red bell pepper and spinach powders. The colors are retained after cooking and make a great plate presentation.
Tuxedo Orzo Pasta
So named due to its black (squid ink) and white (plain egg) color that gives it its striking appearance.