Some fun facts about the delicious, wonderfully natural ingredients we’ve discovered on our travels.
The quinoa craze is in full-swing. We take a closer look at why this Aztec seed is such a supreme superfood, and why the people love it.
Freekeh is a wonderfully nutty, toasted Middle Eastern grain.
Bulgur wheat is one of the world’s oldest harvested foods.
Black barley (Hodeum Vulgare) is a variety of barley also know as purple hull-less barley.
Wheatberries are the unprocessed, golden grains from the wheat plant.
Amaranth is an ancient, nutrient-packed grain that has been cultivated for 8,000 years.
We source our Puy lentils from the region of Le Puy-en-Velay in the South of France. The area is formed […]
Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar.
When it comes to flavour, these delicious lentils have a delicate, peppery taste with a subtle nuttiness and a firm texture.
Chia seeds are small, oval and nutrient-packed. They can be eaten raw or soaked.
Adzuki beans are are tiny, reddish-brown beans with a sweet, nutty flavour.
Wholewheat Giant Couscous
Giant couscous is twice the size of the more common, semolina-based couscous, with a toasted, nutty flavour.
Farming British quinoa is itself great for the environment, as it provides wildlife in the UK countryside with a new habitat, and attracts a panoply of different insects, which are drawn in by the fleshy nature of the leaves.
Porcini mushrooms – also known as ceps – are wild mushrooms which are some of the finest edible funghi in the world.