Food discoveries

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.

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Freekeh is a wonderfully nutty, toasted Middle Eastern grain.

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Bulgur wheat is one of the world’s oldest harvested foods.

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Black barley (Hodeum Vulgare) is a variety of barley also know as purple hull-less barley.

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Wheatberries are the unprocessed, golden grains from the wheat plant.

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Amaranth is an ancient, nutrient-packed grain that has been cultivated for 8,000 years.

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We source our Puy lentils from the region of Le Puy-en-Velay in the South of France. The area is formed […]

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Beluga lentils are a type of small, black lentil, which get their name from their resemblance to Beluga caviar.

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When it comes to flavour, these delicious lentils have a delicate, peppery taste with a subtle nuttiness and a firm texture.

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Chia seeds are small, oval and nutrient-packed. They can be eaten raw or soaked.

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Adzuki beans are are tiny, reddish-brown beans with a sweet, nutty flavour.

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Giant couscous is twice the size of the more common, semolina-based couscous, with a toasted, nutty flavour.

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Porcini mushrooms – also known as ceps – are wild mushrooms which are some of the finest edible funghi in the world.

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