by steveadmin | May 14, 2021
PEARLED SPELT Pearled spelt is a tasty and healthy alternative to rice. The outer layer of bran is removed to `pearl’ the grain by bouncing it over rotating stones so during cooking it becomes soft, juicy and flavoursome and a delicious and fibre rich addition to...
by steveadmin | May 14, 2021
BULGAR WHEAT Bulgar wheat (otherwise known as cracked wheat) currently supplied from Turkey but it can be from France and America too. Its nutritional value makes it a good substitute to rice and couscous; know as a main ingredient for tabbouleh...
by steveadmin | May 14, 2021
BUCKWHEAT Buckwheat a conical shaped grain, from China and also parts of Europe. Has a crunchy nutty texture. Versatile ingredients to be used in baking, salads, porridge. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is...
by steveadmin | May 14, 2021
COUSCOUS Couscous is made from durum wheat grown and produced in France, however, it can also be sourced in various other countries. The wheat is ground into fine semolina and then passed through a process where water is sprayed onto the grain to produce the couscous...
by steveadmin | May 14, 2021
FREEKEH Freekeh is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines remaining popular in many countries of the eastern Mediterranean Basin where durum...
