Food discoveries

Some fun facts about the delicious, wonderfully natural ingredients we’ve discovered on our travels.

Champagne Lentils are grown in the heart of the Champagne region of France, famous for its celebrated sparkling wines and high quality of soil.

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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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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.

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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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