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Packsize | 25# |
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The holy grail of grits. Ready in 15 minutes or less, these medium-grind grits deliver slow-simmered, rich flavor in a fraction of the time. Velvety smooth with a nutty, buttery finish, they work equally well for Southern classics like Shrimp & Grits or traditional Italian polenta. Non-GMO, gluten-free, and vegan.
*Processed in a facility that also handles wheat.
Packsize | 25# |
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Professor Torbert’s corn gets its vivid orange hue from being naturally selected for significantly increased levels of antioxidant pigments called carotenoids. Carotenoids are micronutrients found throughout nature that give many vegetables and fruits their yellow, orange, or red color. Examples of carotenoid-rich foods include carrots, tomatoes, sweet potatoes, squash, melons and now — Orange Corn.
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.
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.
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.
Hulled Millet is an excellent nutritional food source for emergency preparedness. Millet has a mildly sweet, nut-like flavor that contains loads of beneficial nutrients, including protein, fiber and B-complex vitamins. It is also particularly high in iron, magnesium, phosphorous, and potassium. Millet is highly nutritious, non-glutinous and is not an acid forming food, so it is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available.
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.