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Oat bran is the outer layer of the oat grain. During processing, this husk, which contains the majority of the dietary fibre, is often lost. Oat bran is often added to grain products to increase their fibre content or used in baking to create certain textures and nutty flavours. Approximately half of oat bran’s fibre … Read more Organic Oat Bran

Rolled oats are groats (hulled oats) that have been steamed and pressed with rollers. This process reduces the cooking time of the oats. They are different than quick oats in the way that they are not cut into smaller pieces or pre-cooked.

Quick rolled oats, or instant oats, go through a process of being hulled and pressed by rollers and chopped into smaller pieces, allowing them to cook faster. They are also steamed beforehand to reduce cooking time.

Psyllium husks are known for the notable amount of soluble fibre they provide. Soluble fibre helps you to feel fuller for longer, helps to reduce cholesterol levels (harmful LDLs), and can help regulate blood sugar levels.

Jade pearl rice is rice that has been pearled (had its bran gently polished off to expose the kernel) and infused with bamboo extract. The bamboo extract gives the rice its aesthetically pleasing jade, or green, colour and additional flavour notes.

Volcano rice is a blend of West Java brown and red rices that have been grown in mineral-rich volcanic soils. This blend is rich in antioxidants, minerals, and fibre.

Jasmine rice is originally from Thailand and is also known as Thai Hom Mali. It is known for the floral aroma it gives off when cooked. Its most notable nutrients are protein, carbohydrates, and iron.

Forbidden rice is a black rice. Its appearance is black because of its bran, but changes to a dark purple when cooked. Forbidden rice is rich in iron, fibre, and anthocyanins (antioxidants).

Quinoa is native to the Andean region of Ecuador, Bolivia, Colombia and Peru. It was domesticated 3,000 to 4,000 years ago, though archaeological evidence shows a non-domesticated association with pastoral herding, approximately 5,200 to 7,000 years ago. Quinoa contains essential amino acids, such as lysine, and also calcium, iron, and phosphorus. Generally, quinoa is cooked … Read more Organic Quinoa Tri Colour

Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru. It was domesticated 3,000 to 4,000 years ago, though archeological evidence shows a non-domesticated association with pastoral herding, approximately 5,200 to 7,000 years ago. Quinoa contains essential amino acids, such as lysine, and also calcium, iron, and phosphorus. Generally, quinoa is cooked in … Read more Organic Quinoa Black

A buckwheat groat is the remaining kernel when its inedible hull has been removed. Buckwheat groats are gluten free and appropriate for people suffering from sensitivity to wheat. They are distinctively triangular in shape. They are also a good source of magnesium, fibre, and carbohydrates.

Sushi rice is traditionally a white, short-grained Japanese rice. It is combined with salt, vinegar, sugar, and sometimes sake or kombu. It is stickier because of its higher gluten content.

Wild rice is comprised of four species of grasses which form the genus Zizania, and the grain which can be harvested from them. Historically, the grain has been gathered and eaten in North America and China. Today, in China, the plant’s stem is eaten as a vegetable. Brown rice is brown because it retains its … Read more Brown and Wild Rice

Couscous was originally a staple food of North Africa, often served with meat or vegetable stews. It is made from hulled and milled hard wheat. The coarse flour is combined with just enough water to bind the gluten from the exposed endosperm of the grain.

Wild rice, despite its name, is actually not classified as a member of the rice family. It is indigenous to North America, and is actually a grass that produces grains. Nutritionally, it provides fibre, protein, carbohydrates, B vitamins, phosphorus, magnesium, and potassium.