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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.
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From Caribbean rice ‘n’ peas to Mexican chilli con carne, Sun Red Kidney Beans are loved the world over for their versatility. A great source of protein and dietary fibre, they are a popular source of nutrition with vegetarians, vegans and the health conscious. 500g
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.
Dried chickpeas are a wonderfully versatile ingredient – make your own houmus or add to veggie curries and stews. 500g
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.
White quinoa has a mild, slightly nutty flavour. It has a wide variety of use as a rice or couscous substitute and is an ideal accompaniment to savoury dishes.
Brown lentils are a fantastic versatile ingredient used in numerous cuisines from Indian dals to Italian soups.
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