Additional information
Packsize | 12/1# |
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Corn meal is the switch hitter of this lineup. This versatile pantry staple makes delectable cornbread, corn muffins, pancakes, pizza crust, breadings and fry batters or even polenta in a pinch. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
Packsize | 12/1# |
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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.
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.
Although frequently considered and eaten as a grain, couscous is a small pasta made from semolina wheat. Most commonly associated with Moroccan cuisine, couscous is enjoyed throughout Africa, the Middle East, and the Mediterranean. Due to its quick preparation and health benefits, the popularity of this dish is quickly growing in other parts of the world as well. Whether it is prepared as sweet or savory, couscous is quick, easy to use, and nutritious. Similar to rice, couscous is as versatile as the dish it is served with or can be easily spiced to suit any recipe.
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.
The Moretti family has been 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 packed in air-tight seal bricks to retain their natural freshness and superior flavor.
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.