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This medium grain rice is sticky when cooked and has a mild flavor. Arborio is preferred for dishes like Risotto.

Imported from India and Pakistan, this aromatic long grain rice elongates when cooked, and has a sweet and delicate flavor.

Black rice is available in both forbidden and nerone varieties.  Black rice has a nutty, earthy flavor and a very subtle interior.

This medium grain rice was originally developed in California. Calrose holds flavor well, is soft and sticks together, making it ideal for preparing sushi.

Dixiebelle, also known as “canning rice,” is a special variety of long grain rice grown in Texas. Its high amylose content makes it suitable for retort processing and therefore ideal for soups.

Imported from Thailand, this aromatic long grain rice cooks to a soft, slightly clingy texture.

Red rice has a sweet and nutty flavor with a chewier texture than white polished rice.

Wild Rice can be used as a gourmet ingredient in soups, stuffings, casseroles, and provides excellent contrast in texture and appearance. It  has a nutty taste and chewy texture.

St. Andrea is a special variety of a medium grain rice with wide full-bodied kernels.  It is the quintessential prestigious Italian rice.

We produce a broad range of long grain rice products including plain white, brown and yellow (saffron).

Medium grain rice is characterized by stickiness and is more tender than long grain rice.  It is primarily used in rice dishes and mixes, rice puddings and other rice based desserts.

All the great benefits from Whole Oats in a Gluten Free Certified format.

Chickpeas are originally from the Middle East. They are known by their nutty taste and grainy texture that pairs well with several other foods and ingredients.

Whole grain barley is high in fiber and protein. This versatile grain has a chewy consistency and a slightly nutty flavor that complements many dishes.

Buckwheat is a gluten free ancient grain that is a good source of fiber.

Bulgur is a grain made from dried, cracked wheat and it has a similar consistency to couscous.

This "whole grain" is actually a pasta made of semolina and water.

Farro is an ancient whole grain that is rich in protein and fiber. 

Freekeh is a small grain made from green durum wheat that is roasted and rubbed to create its flavour.

The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest sources of food; available in all these varieties:

Red Lentil — The red lentil is ideal for curry, dals, stuffing and as a side dish.

Brown Lentil — The brown lentil is known for holding its shape and has a little more mild and earthy flavor. They are delicious salad toppers or blended into soups.

Black Lentil — Black lentils retain their shape and have an al dente texture when cooked. They have a delicate taste and are fantastic at absorbing other flavors.

Green Lentil — The green lentil is rich in antioxidants, iron and magnesium. Because of their peppery taste they work well over salads and as a warm side dish.

Quinoa is a flavorful and versatile ancient grain that dates back to the Incas. The small round grains are pale brown in color with a mild taste and firm, slightly chewy texture. Available in white, red and black.

Sorghum is a nutrient-packed grain that you can use in many ways.  It's  an excellent source of fiber, antioxidants, and protein.

Spelt is an ancient grain that is a good source of dietary fiber, protein, vitamins and minerals.

Elbow is a thin, short and curved tube noodle with a smooth surface. It carries heavy, creamy sauces with cheese well and is widely used for casseroles with cheese.

Shells are a type of short cut pasta that ressembles a seashell shape. It is often paired with light sauces.

Penne is a short tube noodle with a rifled surface cut diagonally at both ends. It is very stable, carries heavy sauces well and is ideal for casseroles and salads.

Rotini is a spiraled noodle with a smooth surface. It carries light sauces well and is ideal for pasta salads.