Black quinoa gives off a more earthy and slightly sweeter flavour than its other quinoa family members. Naturally gluten free and visually captivating, black quinoa makes a great addition to salads and side dishes - often found cropping up in Ottolenghi recipes. Country of origin: Bolivia/Peru Storage: Keep in a cool, dry place and reseal once opened Allergens: No allergens…
Linseeds make an excellent addition to your diet, simply throw into salads, soups, stir frys or grab 'em by the handful. These tiny nutritional behemoths also go by a more common name known as flax seeds, these little nutritional powerhouses are high in healthy Omega 3 fats, protein, iron and vitamins. Origin: UK/Kazakhstan Storage: Keep in a cool, dry place and reseal…
A household favourite, cracked black pepper can be used to season almost any dish. Hugely popular on any dishes hot or cold. You wouldn't want to let your cupboards run dry of this key cooking / table top ingredient! Origin: Vietnam Allergens: None Packaging: Food Grade cylindrical tin container Storage: Cool, dry place away from direct sunlight
Fregola is a traditional Sardinian pasta and a mainstay of Southern Italian cuisine and also frequently used in North African cooking. The small pasta balls are created in much the same way as cous cous and the toasted before being packed. The result is a light and versatile pasta with a subtle nutty flavour. To prepare simply boil in water…
Beautifully red in colour, Sumac comes from the the dried and ground berries of the wild sumac flower. It's a tangy spice with slight sour notes giving off a lemony haze. It's used in everything from dry rubs, marinades, and dressing. But its best use is sprinkled over food before serving (typically hummus or a salad).
