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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.

Long grain brown rice not only has a nuttier flavour but more nutritional benefits than white rice. It is especially rich in B vitamins. It is also a good alternative for people with diabetes because of its low glycemic index value.

Short grain brown rice is similar in nutrition to long grain brown rice. Aside from the grain being shorter, wider, and its ends rounder, a major difference is that short grain brown rice tends to be stickier when cooked. This is due to their different levels of amylopectin and amylose. Short grain brown rice has … Read more Organic Brown Rice Short Grain

Brown basmati rice has the highest amino acid and essential nutrient content of all rice varieties. Brown basmati rice is a healthy grain selection as it does not contain fat, cholesterol, sodium, or gluten. It provides fibre, carbohydrates, B vitamins, and protein.

Basmati rice is indigenous to India and Pakistan. Its distinct fragrance is from the naturally occurring chemical 2-acetyl-1-pyrroline (2AP). This aroma compound is also found in jasmine rice, pandan spice, etc.

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.

Pearled barley not only has its husk removed but most or all of its bran as well. Because of this, cooking time is reduced and the texture is more palatable. It also contains both soluble and insoluble fibre.

Millet is an ancient small-seed grain that is commonly used as a food staple (in China, India, and Africa), a cereal grain, grounded as flour, or is commonly used in North America as feed. However, millet is regaining popularity because it is a gluten free, a whole grain, and provides nutrients such as magnesium, manganese, … Read more Organic Millet

Buckwheat is actually not related to wheat and is often used as a gluten free alternative to it. When cooking buckwheat, if a firmer texture is desired, it can be slowly cooked in a shallow saucepan to absorb less water. The hulled kernels are known as groats but when roasted are referred to as kasha—commonly … Read more Organic Buckwheat Kasha

Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru. It is estimated to be 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 … Read more Organic Quinoa

Quinoa, although treated as a grain, is actually a seed. It comes in red, white, and black varieties. These seeds contain essential amino acids, such as lysine, and also calcium, iron, and phosphorus. It is known for being a good source of protein and fibre. Red quinoa is said to hold its shape better after … Read more Organic Quinoa Red