Cereal Grains | Oilseeds | Pulses | Ancient Grains | Blends

Ancient grains are becoming increasingly popular in the food industry. They are viewed as less adulterated than modern cereal grains, and have been consumed for thousands of years. These grains often have better nutritional value than modern grains, and are easily digested.

• Quinoa (kee-no-wah)
  grown in the Andean mountains of Bolivia and Peru, this gluten free pseudo-grain has a pleasant, nutty flavour and treasured for its balanced amino acid composition. It is great for bakery, breakfast cereal and bar applications.
• Amaranth
  another South American grain, it is a tiny seed that is gluten free and high in protein.
• Spelt
  Cultivated for over 8000 years, spelt is a close relative of wheat, though has been sheltered from modern seed breeding programs.
• Kamut® khoarsan wheat
  an ancient relative of durum wheat that was cultivated in the Fertile Crescent region of the Middle East. Kamut® wheat is generally regarded as safe to consume by wheat-allergy sufferers.
• Wild Rice
  actually a grass that grows in shallow lake waters. Wild rice is grown in northern Canadian lakes, primarily in the Prairies boreal forest. It is not planted, but harvested every fall. It is high in protein, low in fat and has an excellent earthy flavour. It can be eaten alone, or with other rice as a side dish or pilaf or bakery goods.