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WHITE LENTILS
Although commonly called Ivory White Lentils, these tiny, ivory-colored discs are not true lentils, but the white center of the Indian staple bean crop black gram (or urad dal). White Lentils have a mild, earthy flavor and soft texture when cooked. They are about 3/16 inch in diameter and are a rich source of protien.
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COARSE WHITE POLENTA
Polenta can be made from white or yellow cornmeal (the most common) and the taste is fairly similar. However, the texture can vary from coarse or finely-ground and the preference is purely personal. A finely-ground white polenta would usually be served with fish, while a coarse yellow polenta would complement a dish of hearty game or meat.
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MORETTI, FIORETTO POLENTA (FINE YELLOW)
Imported Italian Polenta. In the Lombardia region, the Moretti family has been attentively growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully stone ground and vacuum-packed to retain the cornmeal’s natural freshness and flavor.
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SPELT BERRIES
Spelt is an ancient variety of wheat with its roots in the Fertile Crescent some 9000 years ago. It is more widely used in Europe where it’s known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Many people with wheat allergies or sensitivities can enjoy bread made with spelt flour. Available in 25 LB master cases of 5 LB partial bags.
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QUINOA, RED
Red Quinoa makes a visually stunning addition to a variety of dishes and cooks to a firmer texture than white quinoa. Our Red Quinoa has its natural, mildly nutty, bitter-tasting saponin coating removed and is ready to cook without rinsing.
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WHEAT BRAN, ORGANIC
Wheat Bran is an excellent source of natural food fiber. Our unprocessed bran is an excellent source of natural food fiber, and provides a healthy full-bodied texture when added to baked goods or sprinkled over soups, cereals or salads.
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BULGUR WHEAT
Bulgur is made by soaking cooked whole wheat kernels (berries) which are then dried and part of the bran is removed. The remaining pieces are cracked into small pieces. Bulgar can be cooked and served as a grain or used in breads, soups, and even desserts.
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BUCKWHEAT KASHA
Kasha, or buckwheat groats, is native to central Asia and was introduced to Europe by the end of the Middle Ages. Perhaps due to its long history and travel across continents, the term kasha has come to refer to a variety of cereal-type products. In America, the term refers to roasted buckwheat groats, which have a toasty, nutty flavour. In Russia, kasha is used in a broader sense for a variety of cooked grains, including buckwheat, millet and oats. Buckwheat kasha is not a true cereal, since it is not a grass. Its kernels are actually achenes, which are dry fruits similar to the seeds of strawberries. While buckwheat may be known to many, particularly as a flour in pancakes and other specialty items, this month we will focus on kasha, a nutritious and tasty alternative to better-known grains.
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FARRO, WHOLE ITALIAN
Farro is an unhybridized ancestor of modern wheat. It has a hearty, nutty flavor and has been grown throughout Europe for centuries. Today, with renewed interest in traditional and organic foods, farro is featured on the menus of many of the best restaurants in Italy and is rapidly gaining popularity in the United States. Farro is a cereal grain. Unlike wheat, the farro husk adheres to the grain, just as in barley and oats. Its fiber content is therefore high and so are its nutrients. Vitamin E, an antioxidant important to health and disease resistance, is prevalent in farro. Protein content is high also and when combined with legumes, it forms a complete protein source.
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FINE POLENTA
Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern day Cuba some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. This dish comes from the Lombardy and Veneto regions of Italy. Polenta can carry many different flavors and is a filling, nutritious dish. Fine Polenta has a slightly less coarse grind than traditional Polenta and has a shorter cooking time.
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COARSE POLENTA
Polenta is a popular food dish that has long been common in Italian and other European cuisine, but has recently gained attention in the United States as well. It is made from ground cornmeal, which is then boiled in water to create a porridge-like substance.
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RUSTICHELLA, FARRO COUS COUS
Farro has seen a surge in popularity thanks to its excellent taste and adaptability. Now in couscous form, the nutty flavor and delightful chewy texture enhances a range of dishes from meat ragu to seafood stew, or even eaten simply drizzled with extra virgin olive oil. Because it is easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.
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EINKORN (ANCIENT GRAIN)
Einkorn, literally meaning “single grain” in German, was first cultivated five to ten thousand years ago. Einkorn is an ancient grain that is not yet commonly known in the western world, but used often in the Mediterranean region and in the mountainous areas of Europe. This grain is slightly finicky, completely delicious, good for you, has a slight yellowish tinge, and smells (and even looks) a little like corn flour. Unlike modern wheat which has a long history of hybridization, einkorn is a “diploid”, containing only two chromosomes unlike the modern cousin, which contains six, making it a “hexaploid”. Einkorn is packed with nutrition. It is a rich source of the beta carotene lutein, a powerful antioxidant. Einkorn has the highest amounts of lutein of any other variety of wheat. Einkorn is also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of Vitamin E. Compared to modern wheat varieties, einkorn has higher levels of protein, crude fat, phosphorous, and potassium.
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TAPIOCA PEARLS, SMALL
Used to make traditional old-fashioned tapioca pudding, an all-American favorite dessert. Pearl tapioca is a healthy grain, which is low in saturated fat and is great for a gluten-free diet.
