we found 766 products matching 'foods'
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Shiitake Mushrooms (Dried)
Shiitake (Lentinus Edoles) is often called a Wild Mushroom, however, it is only found cultivated. The origin of this Mushroom is debated; either the Chinese or the Japanese were the first to cultivate Shiitake over 1200 years ago. Available... more
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Woodear Mushrooms
Wood Ear Mushrooms (Auricularia Polytricha) are cultivated all over the world but grown for the commercial dry market almost exclusively in China. The Wood Ear have a firm, thick skin with a slightly crunchy texture and earthy flavor. Shredded... more
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Macadamia Nuts
Macadamia Nuts are native to Australia. Macadamia Trees live for a very long time. Some trees in Queensland are 150 years old. Macadamia Nuts were brought to Hawaii in 1882 where the trees thrived in the volcanic soil. They are now grown as a... more
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Chestnuts (Whole Roasted Salted)
Chestnuts are often used in stuffings for poultry. Other chestnut preparations include purees for serving with meat and game, vegetables, soups and souffles.
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Sunflower Seeds
Sunflower Seeds come from a large daisy-like flower that is native to North America. This plant is thought to be named because it resembles the sun and because the plants twist on their stems to follow the sun throughout the day. Sunflower... more
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Black Walnut Pieces
The extra full flavor of black walnuts adds a rich, meaty taste to cakes, salads, desserts, and savory prepared main dishes.
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Couscous (Middle Eastern)
Made from Semolina like traditional Moroccan Couscous, Middle Eastern Couscous is toasted or puffed and about the size of a Peppercorn. The large size of this Couscous allows it to absorb flavors well.
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Couscous (Spinach)
Spinach couscous is made out of spinach and semolina flour. It cooks to a dark green in color with a spinach flavor. Excellent for plate presentation.
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Couscous (Traditional)
Couscous is made from Semolina Flour, which is the roughly milled endosperms of Durum Wheat. Use in place of rice, as a side salad, added to soups, mixed with sauted vegetables, and as a breakfast cereal.
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Orzo (Tuxedo Blend)
Tuxedo Blend Orzo is another form of Pasta. Called Tuxedo because of the Black (from Squid Ink) and White (Plain Egg) colors of the Pasta. The Orzo is 1/3 long and Rice shaped. Orzo maintains its shape and the color dulls slightly when cooked. ... more
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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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Cellophane Noodles/Bean Threads
Cellophane Noodles, made from Mung Beans instead of Grain Flour are delicate, almost flavorless noodles used in China and Japan. Add to soups, braised dishes, deep fry, or use as a garnish. Once the noodles have soaked they become soft, springy... more
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Soba Noodles
Soba Noodles are made with Buck Wheat Flour and Wheat Flour, water, and salt. Prior to cooking the Soba Noodles are page gray, after boiling they are a pale translucent tan and are slightly chewy. Traditionally served at room temperature.
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Domestic Arborio Rice (Risotto)
Arborio Rice is renowned for its firm bite and creamy consistency. It is highly absorbent, making it ideal for combining with flavors in risotto. We source exceptional, high-starch, pearly white short grains of arborio rice. Translucent,... more
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Italian Arborio Rice (Risotto)
Arborio rice is renowned for its firm and creamy cooked texture, perfect for combining with flavors in risotto. We source excellent high-starch, pearly white short grains of rice grown for us in Northern Italy for our Italian Arborio... more
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Basmati Rice (Brown)
Brown Basmati is grown in the Himalayan Foothills of India and Pakistan. It is a thin, long grain that is light tan in color. Brown Basmati still retains the Bran Coating that gives the rice a higher fiber content and a stronger aroma then... more
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Basmati Rice (White)
Basmati Rice is a nutty flavored and aromatic rice grown in India and Pakistan around the Himalayan foothills, as well as in Iran. It is a long grain, thin, White Rice that is known for its fragrance and delightful flavor. Basmati Rice is often... more
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Botan (Sushi) Rice
Sushi Rice is mostly commonly used with a combination of rice, vinegar, and sugar. It can also be used as dessert rice in puddings and custard molds.
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Carnaroli Rice
Considered to be one of the finest of the rices used to make Risotto, Carnaroli is a short, plump grain. When cooked, it has a creamy texture with the inner germ kernel remaining firm. This Rice can absorb much more liquid than other rices.
