GRAINS       Search Products:   A-C  D-H  I-P  Q-Z  Top AMARANTH Amaranth is a versatile grain and is frequently used as a substitute for wheat berries or....more AMARANTH (G01) BLACK BARLEY The shape of this hearty grain resembles a coffee bean and cooks to a glossy purplish-mahagony....more BARLEY, BLACK (G18) PEARLED BARLEY Barley makes a hearty breakfast porridge, try it with nut and raisins. Add it to soups,....more BARLEY, PEARLED (G02) QUINOA The versatility of Red & Black Quinoa allows it to be served alone as a side-dish....more BLEND, QUINOA, RED & BLACK (G66) BUCKWHEAT FLOUR Buckwheat Flour can be used in muffins, pancakes, and crepes. Use in small amounts in yeast....more BUCKWHEAT FLOUR (G20) BUCKWHEAT GROATS The nutty, earthy flavor of Groats is traditionally found in knishes, soba and piroshki. Use in....more BUCKWHEAT GROATS (G03) BULGHUR WHEAT Bulghur is a great base for thick soups and chiles. Use in pilafs, as a meat....more BULGHUR, COARSE* (G04) BULGHUR WHEAT Bulghur is a great base for thick soups and chiles. Use in pilafs, as a meat....more BULGHUR, FINE* (G05) BLUE CORN Purple corn is perfect for posole (a thick Mexican stew, often flavored with pork.) This corn....more CORN, PURPLE (G57) RED CORN Red corn is perfect for posole (a thick Mexican stew, often flavored with pork.) This corn....more CORN, RED (G64) FREEZE DRIED SWEET CORN Freeze Dried Sweet Corn has all of the sweetness of fresh early spring ears of corn.....more CORN, SWEET, FREEZE DRIED (G60) CORN FOR POSOLE Giant white corn is perfect for posole (a thick Mexican stew, often flavored with pork.) This....more CORN, WHITE, GIANT, FOR POSOLE (G54) WHITE CORN White corn is perfect for posole (a thick Mexican stew, often flavored with pork.) This corn....more CORN, WHITE (G55) BLUE CORNMEAL Use it as an ingredient in corn bread, tortillas and porridge. It works also blended with....more CORNMEAL, BLUE (G58) RED CORNMEAL Red Cornmeal can be used as an ingredient in corn bread, stuffing, hot cereal, tortillas or....more CORNMEAL, RED (G61) A-C  D-H  I-P  Q-Z  Top FARRO Use Farro in soups, salads and side dishes. ....more FARRO* (G67) GROUND BROWN FLAX Add to any drink or bread, use as a breading or to thicken soups and chilis.....more FLAX SEED (500# MIN), BROWN, GROUND (G45) GROUND GOLDEN FLAXSEED Add to any drink or bread, use as a breading or to thicken soups and chilis.....more FLAX SEED (500# MIN), GOLDEN, GROUND (G46) FLAXSEED Sprinkle over cereal, stir fry and hot grain dishes. Sprout Flax Seeds and add them to....more FLAX SEED, BROWN (G16) GOLDEN FLAX SEED Sprinkle over cereal, stir fry and hot grain dishes. Sprout Flax Seeds and add them to....more FLAX SEED, GOLDEN (G24) HOMINY GRITS Add almost anything to grits from country ham, shrimp, fried fish, eggs, cheese, gravy to fruit,....more HOMINY GRITS, WHITE (G62) A-C  D-H  I-P  Q-Z  Top KANIWA Kaniwa can be converted into powder that is mixed with flour to prepare breads, noodles or....more KANIWA (G47) KASHA Use in pilafs, casseroles, on top of salads and soups, or as a filling for Knishes....more KASHA (G06) MASA HARINA Masa Harina is most often used to make tortillas or tamale dough. As such, Masa Harina....more MASA HARINA (G63) MILLET SEED Millet works well when dry roasted, cooked then marinated. Millet is a good companion grain with....more MILLET SEED (G07) NINE GRAIN Nine grain mix has a nutty, delicious flavor. Hearty and satisfying, its rich in nutrients, complex....more MIX, NINE GRAIN* (G22) SEVEN GRAIN Seven Grain Mix has a nutty, delicious flavor. Hearty and satisfying, it's rich in nutrients, complex....more MIX, SEVEN GRAIN* (G21) STEEL CUT OATS ....more OAT GROATS, STEEL CUT (G27) ITALIAN POLENTA Polenta is coarsely ground cornmeal, used in Italian cooking. Season with herbs, spices, sauted mushrooms, sun....more POLENTA, COARSE, ITALIAN STYLE (G49) INSTANT POLENTA Polenta is coarsely ground Yellow Cornmeal, used in Italian cooking. Season with herbs, spices, sauted mushrooms,....more POLENTA, FINE, INSTANT (G53) COARSE POLENTA White Polenta is coarsely ground White Cornmeal, used in Italian cooking. Season with herbs, spices, sauted....more POLENTA, WHITE, COARSE (G51) FINE POLENTA White Polenta is coarsely ground White Cornmeal, used in Italian cooking. Season with herbs, spices sauted....more POLENTA, WHITE, FINE (G52) A-C  D-H  I-P  Q-Z  Top BLACK QUINOA The versatility of Black Quinoa allows it to be served alone as a side-dish or as....more QUINOA, BLACK (G26) RED QUINOA The versatility of Red Quinoa allows it to be served alone as a side-dish or as....more QUINOA, RED (G35) QUINOA The mild flavor of Quinoa makes it a great substitute for Couscous or Bulgur. Sprouted Quinoa....more QUINOA (G08) RYE BERRIES Rye can be used in soups, breads, stews, stuffings as a breakfast porridge, substituted for rice....more RYE BERRIES (G09) SEMOLINA Use it to thicken soups or stews, as a base for souffl. Simmer briefly with raisins....more SEMOLINA FLOUR* (G13) WHITE SPELT FLOUR Spelt Flour can be substituted for Wheat Flour in baked goods. Spelt does not bake like....more SPELT FLOUR, WHITE* (G30) SPELT Spelt can be marinated with salad dressing as part of a first course. Add to soups....more SPELT* (G10) BROWN TEFF Teff makes it a good morning cereal as it is similar to Cream of Wheat, but....more TEFF, BROWN (G19) RED WHEAT BERRIES Wheat Berries can be ground and added to bread for a hearty texture; or added whole,....more WHEAT BERRIES, HARD RED* (G11) WHITE WHEAT BERRIES Use instead of Rice as a dinner grain or add to salads, stuffings, soups and casseroles.....more WHEAT BERRIES, SOFT WHITE* (G12)

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