Products
Legumes
Soybeans
Soybeans are small, round, and typically yellow or green legumes.
They are rich in protein and essential fatty acids, making them a staple in vegetarian and vegan diets. Soybeans are used to produce a variety of products, including tofu, tempeh, soy milk, and edamame.
They are also an important ingredient in many processed foods and animal feeds, valued for their high nutritional content.
Mung Beans
Mung beans are small, green, and oval-shaped legumes.
They are known for their tender texture and mild, slightly sweet flavour. Mung beans are commonly used in Asian cuisine, both in their whole form and as sprouts.
They are rich in protein, fibre, and antioxidants, and are used in soups, stews, salads, and desserts. Mung beans are also a key ingredient in traditional dishes like mung bean paste and mung bean soup.
Mung Dahl
Mung dahl, also known as split mung beans, are yellow, split legumes that have had their skins removed.
They cook quickly and have a mild, nutty flavour. Mung dahl is commonly used in Indian cuisine, where it is a base for curries, soups, and stews.
It is highly nutritious, rich in protein, fibre, and essential vitamins, and is often used as a staple in vegetarian diets.
Mung Chilka
Mung chilka refers to split mung beans with their skins intact.
They are greenish-brown in colour and have a slightly earthy flavour. Mung chilka retains more of the bean’s natural nutrients compared to peeled varieties.
They are used in a variety of dishes, including soups, stews, and salads, and are valued for their high protein and fibre content, making them a healthy addition to many meals.
Adzuki Beans
Adzuki beans are small, reddish-brown legumes with a slightly sweet flavour.
They are commonly used in East Asian cuisine, particularly in desserts and sweet dishes, such as red bean paste and mochi. Adzuki beans are rich in protein, fibre, and essential minerals.
They are often used in soups and stews as well, providing a unique flavour and texture.
Chickpeas
Chickpeas, also known as garbanzo beans, are round, beige legumes with a nutty taste and slightly grainy texture.
They are a versatile ingredient used in a variety of dishes, from salads and stews to hummus and falafel. Chickpeas are high in protein, fibre, and several essential nutrients, making them a nutritious choice for many diets.
They are a staple in Mediterranean and Middle Eastern cuisines.
Faba Beans
Faba beans, also known as broad beans, are large, flat, and green legumes. They have a mild, slightly nutty flavour and a creamy texture when cooked.
Faba beans are used in a variety of dishes, including soups, stews, and salads.
They are rich in protein, fibre, and vitamins, and are valued for their nutritional benefits and versatility in cooking.
Chana Dahl
Chana dahl is made from split chickpeas with the skins removed and is yellow in colour.
It has a nutty, earthy flavour and is commonly used in Indian cuisine. Chana dahl cooks quickly and is used in a variety of dishes, including curries, soups, and savoury snacks.
It is high in protein, fibre, and several important nutrients, making it a nutritious addition to many meals.
Blue Peas (Pigeon Peas)
Blue peas, or pigeon peas, are small, round legumes that are typically beige or light brown with a blueish tinge.
They have a slightly nutty flavour and are used in various cuisines, particularly in Indian, Caribbean, and African dishes. Blue peas are high in protein and fibre and are often used in soups, stews, and rice dishes.
They are valued for their nutritional content and versatility.
Grains & Seeds
Linseed
Linseed, also known as flaxseed, are small, brown or golden seeds with a mild, nutty flavour. They are rich in omega-3 fatty acids, fibre, and antioxidants.
Linseed can be used whole, ground into a meal, or pressed to extract linseed oil.
It is often added to smoothies, cereals, and baked goods for its nutritional benefits and to enhance the texture of dishes.
Bird Seed
Bird seed is a blend of various seeds and grains that are used to feed pet and wild birds.
The mix typically includes seeds such as sunflower seeds, millet, and canola, providing a balanced diet for different bird species.
Bird seed can vary in composition, depending on the type of birds it is intended for, and is often fortified with additional nutrients to promote health and vitality.
Popcorn
Popcorn is a type of corn that, when heated, expands and puffs up into a light, airy snack.
It is commonly enjoyed as a movie-time treat or a healthy snack, depending on how it is prepared.
Popcorn is a whole grain, high in fibre, and can be seasoned with various flavours, from salty to sweet, making it a versatile and popular snack.
Polenta
Polenta is a coarsely ground maize (corn) meal, typically yellow in colour, though it can also be found in white varieties.
It has a gritty, granular texture when dry, which transforms into a smooth, creamy consistency when cooked.
Polenta’s mild flavour allows it to absorb and enhance the tastes of other ingredients, making it an ideal base for a wide variety of dishes. It is often used as a side dish, served soft and warm like porridge, or allowed to cool and solidify, then sliced and grilled, baked, or fried.
Polenta is naturally gluten-free, rich in carbohydrates, and provides a hearty, satisfying element to meals, whether paired with savoury sauces, meats, or vegetables.
Other products
Corn Flour
Corn flour is a fine, powdery substance made from ground corn kernels.
It is used as a thickening agent in cooking and baking, providing a smooth texture to soups, sauces, and gravies. In baking, it helps to create light and tender cakes and pastries. Corn flour is gluten-free, making it a popular choice for those with gluten sensitivities or celiac disease.
Besan Flour
Besan flour, also known as gram flour, is made from finely ground chickpeas. It has a pale-yellow colour and a slightly nutty flavour.
Besan flour is a staple in Indian cuisine, used in a variety of dishes such as pakoras, chillas, and curries.
It is high in protein and fibre and is often used as a binding agent or thickener in recipes.
Macadamia Nuts
Macadamia nuts are round, creamy-white nuts with a rich, buttery flavour and a crunchy texture.
Native to Australia, they are often used in baking, cooking, or eaten raw as a snack.
Macadamia nuts are high in healthy fats, particularly monounsaturated fats, and are also a good source of vitamins and minerals. They are prized for their rich taste and are commonly used in confectionery, desserts, and gourmet dishes.
Vegetable & Cooking Oils
Vegetable oil is a versatile cooking oil derived from various plant sources, such as soybeans, sunflowers, and canola.
It has a neutral flavour and a high smoke point, making it suitable for frying, baking, and sautéing.
Vegetable oil is commonly used in a wide range of recipes due to its ability to blend seamlessly into dishes without altering their taste. It is also used in dressings and marinades and provides a source of essential fatty acids.
Cooking oil is a general term for any oil used in the preparation and cooking of food. This includes various types of oils such as olive oil, canola oil, peanut oil, sunflower oil, and coconut oil.
Each type of cooking oil has unique properties, such as flavour, smoke point, and nutritional content, which make them suitable for different cooking methods.
Cooking oils are used for frying, sautéing, baking, and adding flavour to dishes. They provide essential fats and can enhance the texture and taste of foods.