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Common Yam Rhizome: a tuber with a slippery, starchy texture that becomes tender when cooked.Use in ..
Soya Bean: dried soya beans with a firm texture and classic bean aroma.Soak before cooking; suitable..
Peanut: a crunchy, flavorful legume enjoyed as a snack or ingredient.Roast, salt or use in sauces, b..
Mature Coix Seed: cooked coix seeds with a soft, slightly chewy texture and a mild cereal aroma.Use ..
Sago: small starch pearls that become translucent and tender when cooked. Commonly used in sweet sou..
Rice Bean: small red beans commonly used in sweet preparations; when cooked they become soft and sli..
Black Eyed Bean: a versatile dried bean that yields a tender texture when cooked. Ideal for soups, s..
Organic Flaxseed Meal: finely ground flaxseeds with a mild nutty flavour and slightly coarse texture..
Pumpkin Seeds: roasted or raw seeds with a crisp texture and mild nutty flavour. Great as a snack, s..
Black Chia Seed are tiny seeds that swell and develop a gel-like texture when soaked, making them po..
Linseed are small, nutty seeds often used whole or ground in baking and cooking. They add texture an..
Pearl Barley consists of polished barley grains with a tender yet slightly chewy texture, great in s..
Red Kidney Beans have a firm texture and deep red colour that hold up well in chilis, stews and rice..
Soup Bean Mix combines a variety of beans for contrasting colours and textures, perfect for hearty s..
Chickpeas have a firm, nutty texture that holds up well in cooking. They are versatile for making hu..
Black Turtle Beans are small, glossy black beans with a dense, meaty texture and earthy flavour. The..
Yellow Split Peas are pale, firm pulses that break down to a creamy texture when cooked. They are co..
Wholesome Red Lentils are small, red lentils that cook quickly and tend to break down, making them i..
Ll Wholesome Quinoa is a pantry staple that cooks up fluffy with a pleasantly chewy texture. Use it ..
Organic Jobs Tear is a bag of job's tears (coix seeds) presented as a pantry grain. It cooks to a so..
