 | AMARANTH - Amaranth is a versatile grain and is frequently used as a substitute for wheat berries or flour. It can be eaten as a hot breakfast cereal, added to cold salads, or....
AMARANTH 
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 | BLACK BARLEY - The shape of this hearty grain resembles a coffee bean and cooks to a glossy purplish-mahagony color. It is wonderful in soups and stuffings or alone as a beautiful alternative to....
BLACK BARLEY
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 | PEARLED BARLEY - Barley makes a hearty breakfast porridge, try it with nut and raisins. Add it to soups, stews, pilafs, casseroles or mix with sautˇed wild mushrooms, onion and garlic. Add a cup....
PEARLED BARLEY
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 | QUINOA - The versatility of Red & Black Quinoa allows it to be served alone as a side-dish or as part of a main entree. It is a great substitute for Couscous, Bulgur....
RED & BLACK QUINOA BLEND
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 | BUCKWHEAT FLOUR - Buckwheat Flour can be used in muffins, pancakes, and crepes. Use in small amounts in yeast breads.
BUCKWHEAT FLOUR
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 | BUCKWHEAT GROATS - The nutty, earthy flavor of Groats is traditionally found in knishes, soba and piroshki. Use in pilafs, cold salads or as a breakfast porridge. Groats can be dry-roasted, sautˇed, baked, braised,....
BUCKWHEAT GROATS
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 | BULGHUR WHEAT - Bulghur is a great base for thick soups and chiles. Use in pilafs, as a meat substitute, or as a substitute for rice as a dinner accompaniment. Substitute soaked Bulghur with....
COARSE BULGHUR WHEAT*
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 | BULGHUR WHEAT - Bulghur is a great base for thick soups and chiles. Use in pilafs, as a meat substitute, or as a substitute for rice as a dinner accompaniment. Substitute soaked bulgur with....
FINE BULGHUR*
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 | BLUE CORN - Purple corn is perfect for posole (a thick Mexican stew, often flavored with pork.) This corn can baked, broiled, fried, used in soups, and it is wonderful tossed with rice and....
DRIED PURPLE CORN
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 | RED CORN - Red corn is perfect for posole (a thick Mexican stew, often flavored with pork.) This corn can baked, broiled, fried, used in soups, and it is wonderful tossed with rice and....
DRIED RED CORN
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 | FREEZE DRIED SWEET CORN - Freeze Dried Sweet Corn has all of the sweetness of fresh early spring ears of corn. Add to recipes that call for frozen, fresh or canned corn. It's delicious in cornbread,....
FREEZE DRIED SWEET CORN
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 | CORN FOR POSOLE - Giant white corn is perfect for posole (a thick Mexican stew, often flavored with pork.) This corn can baked, broiled, fried, used in soups, and it is wonderful tossed with rice....
DRIED GIANT WHITE CORN
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 | WHITE CORN - White corn is perfect for posole (a thick Mexican stew, often flavored with pork.) This corn can baked, broiled, fried, used in soups, and it is wonderful tossed with rice and....
DRIED WHITE CORN
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 | BLUE CORNMEAL - Use it as an ingredient in corn bread, tortillas and porridge. It works also blended with other cornmeals or flours for baking. Blue corn contains twenty percent more protein than white....
BLUE CORNMEAL
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 | RED CORNMEAL - Red Cornmeal can be used as an ingredient in corn bread, stuffing, hot cereal, tortillas or as a breading for poultry and fish, also use blended with other corn meals or....
RED CORNMEAL
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 | FLAXSEED - Sprinkle over cereal, stir fry and hot grain dishes. Sprout Flax Seeds and add them to salads or sandwiches. Use Flax Seed whole or ground for flour in breads. Flax can....
BROWN FLAX SEED
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 | GOLDEN FLAX SEED - Sprinkle over cereal, stir fry and hot grain dishes. Sprout Flax Seeds and add them to salads or sandwiches. Use Flax Seed whole or ground for flour in breads. Flax can....
GOLDEN FLAX SEED
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 | HOMINY GRITS - Add almost anything to grits from country ham, shrimp, fried fish, eggs, cheese, gravy to fruit, butter and syrup, or simply eat plain.
HOMINY GRITS
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 | KANIWA - Kaniwa can be converted into powder that is mixed with flour to prepare breads, noodles or snacks. The whole grain can be boiled in milk and mixed with sugar to create....
KANIWA
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 | KASHA - Use in pilafs, casseroles, on top of salads and soups, or as a filling for Knishes and Piroshki. Top yogurt with Kasha as a snack. Kasha is traditionally mixed with a....
KASHA
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 | MASA HARINA - Masa Harina is most often used to make tortillas or tamale dough. As such, Masa Harina can easily be combined with a number of filling ingredients. Besides the obvious chile and....
MASA HARINA
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 | MILLET SEED - Millet works well when dry roasted, cooked then marinated. Millet is a good companion grain with rice, corn or oats. Millet is very adaptable as it absorbs flavors well in a....
MILLET SEED
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 | NINE GRAIN - Nine grain mix has a nutty, delicious flavor. Hearty and satisfying, itÕs rich in nutrients, complex carbohydrates and fiber. Nine grain mix is versatile and easy to use. Add to stuffings,....
NINE GRAIN MIX*
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 | SEVEN GRAIN - Seven Grain Mix has a nutty, delicious flavor. Hearty and satisfying, it's rich in nutrients, complex carbohydrates and fiber. Seven Grain Mix is versatile and easy to use. Add to stuffings,....
SEVEN GRAIN MIX*
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 | STEEL CUT OATS - Steel Cut Oats, also known as Coarse Cut Oats, Pinhead Oats, Scotch Oats or Irish Oats, are golden in color and resemble small rice pieces. They are the inner most....
STEEL CUT OAT GROATS
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 | ITALIAN POLENTA - Polenta is coarsely ground cornmeal, used in Italian cooking. Season with herbs, spices, sautˇed mushrooms, sun dried tomatoes or garlic to make a delicious side dish or entree. Polenta can be....
ITALIAN STYLE COARSE POLENTA
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 | INSTANT POLENTA - Polenta is coarsely ground Yellow Cornmeal, used in Italian cooking. Season with herbs, spices, sautˇed mushrooms, sun-dried tomatoes or garlic to make a delicious side dish or entree. Polenta can be....
FINE INSTANT POLENTA
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 | COARSE POLENTA - White Polenta is coarsely ground White Cornmeal, used in Italian cooking. Season with herbs, spices, sautˇed mushrooms, sun-dried tomatoes or garlic to make a delicious side dish or entree. Polenta can....
COARSE WHITE POLENTA
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 | FINE POLENTA - White Polenta is coarsely ground White Cornmeal, used in Italian cooking. Season with herbs, spices sautˇed mushrooms, sun-dried tomatoes or garlic to make a delicious side dish or entree. Polenta can....
FINE WHITE POLENTA
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 | BLACK QUINOA - The versatility of Black Quinoa allows it to be served alone as a side-dish or as part of a main entree. It is a great substitute for Couscous, Bulgur or Rice....
BLACK QUINOA
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 | RED QUINOA - The versatility of Red Quinoa allows it to be served alone as a side-dish or as part of a main entree. It is a great substitute for Couscous, Bulgur or Rice....
RED QUINOA
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 | QUINOA - The mild flavor of Quinoa makes it a great substitute for Couscous or Bulgur. Sprouted Quinoa has a nutty flavor and is great in salads. As a side dish Quinoa can....
QUINOA
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 | RYE BERRIES - Rye can be used in soups, breads, stews, stuffings as a breakfast porridge, substituted for rice and added to pilafs and casseroles. Similar texture to Wheat Berries.
RYE BERRIES
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 | SEMOLINA - Use it to thicken soups or stews, as a base for soufflˇ. Simmer briefly with raisins and honey for a hot cereal. Cooked Semolina can also be prepared like Polenta. The....
SEMOLINA FLOUR*
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 | WHITE SPELT FLOUR - Spelt Flour can be substituted for Wheat Flour in baked goods. Spelt does not bake like Wheat. When baking, mix times may nota exceed 4-1/2 min. at medium speed or Gluten....
WHITE SPELT FLOUR*
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 | SPELT - Spelt can be marinated with salad dressing as part of a first course. Add to soups and stews for an interesting, texture and flavor enhancer. Spelt can be substituted for rice....
SPELT*
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 | BROWN TEFF - Teff makes it a good morning cereal as it is similar to Cream of Wheat, but more nutritious. Due to its small size, it works well combined with other larger grains....
BROWN TEFF
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 | RED WHEAT BERRIES - Wheat Berries can be ground and added to bread for a hearty texture; or added whole, after soaking.
HARD RED WHEAT BERRIES*
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 | WHITE WHEAT BERRIES - Use instead of Rice as a dinner grain or add to salads, stuffings, soups and casseroles. Soft White Wheat Berries can be cooked with raisins and milk for a nutritious breakfast.....
SOFT WHITE WHEAT BERRIES*
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