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Brown lentils are a fantastic versatile ingredient used in numerous cuisines from Indian dals to Italian soups.
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Suitable for shortcrust preparation, sponge bases, oven baked cakes, biscuits and muffins.
Fregula Sards is a special variety of Sardinian pasta with a nutty flavour and distinctive golden hue. Deliciously “al dente” after cooking, these tiny round shapes are beautiful in meat-based soups and seafood dishes with clams and shrimps.
Sometimes called the “king of rice” (or “caviar of rice”), Carnaroli is the biggest of the Italian superfino rice varieties. Carnaroli is grown in Italy’s Piedmont region, where the combination of exceptional climate, soil, landscape and local expertise ensure its quality and uniqueness. Carnaroli retains its texture very well during cooking, making it ideal for fine risottos and rice salads.
Made in Italy from rolled, steamed, dried and sieved durum wheat, this medium grain couscous is the perfect canvas for bold spices, herbs and roasted veggies.
A top quality, coarsely ground flour is a must for traditional polenta dishes with meat, mushrooms and tomato-based sauces. Ours is pre-cooked with steam to make it fast cooking while retaining all the goodness and flavour of the original cornmeal.
Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. It is widely used in India for making dals.
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