Departments » In the Pantry » grains
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Hulled Spelt
Hulled Spelt varies from wheat, “triticum sativum,” in a number of ways, but its digestibility is the most important to many who cannot tolerate “sativum.” Its very strong hull must be mechanically removed.
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Kamut
Kamut is a non hybrid grain, a distant cousin of Durum Wheat. It looks like a large, pale grain of wheat. It is less chewy than Wheat Berries and is a much better sub for grains like rice in casseroles, and stuffings. Kamut has a buttery, wheat... more
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Kasha
Kasha (Kahsha) is hulled and roasted Buckwheat Groats. It can be eaten right out of the bag and is commonly used as a topping for frozen yogurt. Kasha has an earthy, nutty, roasted flavor and crunchy texture.
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Millet Seed
Millet (Panicum Miliaceum) is a small yellow grain with a mild, sweet corn like flavor. Millet has become better known as a tasty alternative to rices, primarily brown rices. Unusual among grains in that you can cook it with varying amounts of... more
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Oat Bran, Bulk
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Organic Blue Cornmeal
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Organic Old Fashioned Rolled Oats
Old Fashioned Rolled Oats make a delicious, chewy, wholesome hot cereal, and a great choice for classic oatmeal raisin cookies, homemade granola, and oatmeal bread.
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Organic Quinoa
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Organic Quinoa Black
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Organic Quinoa Red Fair Trade
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Polenta (Coarse Italian Style)
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.
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Polenta (Fine Instant)
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... more
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Quinoa
Quinoa (Keen-wah) (Chenopodium Quinoa) offers a unique texture and flavor, along with nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your... more
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Rye Berries
Rye Berries are native to Southwest Asia. Similar to Wheat Berries, they have a firm, chewy texture. Rye Berries offer a mild walnut flavor.
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Semolina Flour
Semolina is 1 grade, first press, unbleached.
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Spelt Berries
Spelt (Triticum Aestivum Spelt) is a shiny, dark rice shaped grain. When cooked, Spelt has a texture reminiscent of rice, a sweet, nutty flavor and firm chewy texture. It cooks in less liquid, in less time, and is more easily digested. Spelt... more
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Spelt Flour (White)
Spelt (Triticum Aestivum Spelt) is a shiny, dark, rice shaped grain. When cooked, Spelt has a texture reminiscent of rice, a sweet, nutty flavor and firm chewy texture. Spelt has superior qualities to Wheat and cooks in less liquid, in less... more
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Teff (Brown)
The defining characteristic of Teff is the small size of the seed. Its small size makes harvesting difficult so it is an expensive grain. Teff is high in protein and carbohydrates and is a good source of calcium and iron. Teff has a slightly... more
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Tri-Color Quinoa
Bring the nutty flavor and wholesome, whole-grain nutrition of quinoa to your table with this blend of black, red and white quinoa. Small, round grains Nutrient-dense, gluten-free alternative to pasta and rice Pre-washed and quick to... more
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Wheat Berries (Red Hard)
Hard Red Wheat Berries are among the least-processed forms of wheat available. The same whole-wheat kernels used to make wheat flour are harvested in winter and hulled, with the bran and germ layers left intact. Light to dark reddish tan... more
