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Grains - Bulk
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1-Seeds
Flaxseeds
Flaxseeds, also known as linseeds, come from the flax plant (Linum usitatissimum) and have been cultivated for thousands of years for both their fiber and nutritional benefits. These small, flat seeds are typically brown or golden in color and have a slightly nutty flavor.
Sesame seeds are tiny, oval seeds that come from the Sesamum indicum plant. They are one of the oldest oilseed crops known, having been domesticated over 3,000 years ago. Sesame seeds come in various colors, including white, black, brown, and red, each with a slightly different flavor and nutritional profile.
Black quinoa seeds are a type of quinoa (Chenopodium quinoa), an ancient grain that has been cultivated in the Andean region of South America for thousands of years. Known for its slightly earthier and nuttier flavor compared to white or red quinoa, black quinoa is highly nutritious and valued for its unique color and texture.
Cassia seeds come from the Cassia obtusifolia or Cassia tora plants, which are legumes commonly found in tropical regions. These seeds are often used in traditional Chinese medicine for their various health benefits and are known for their slightly bitter taste.
Milk thistle seeds come from the milk thistle plant (Silybum marianum), a flowering herb related to the daisy and ragweed family. These seeds have been used for centuries in traditional medicine, particularly for liver health, due to their active compound, silymarin.
Pomegranate seeds, also known as arils, come from the pomegranate fruit (Punica granatum). These jewel-like seeds are encased in a tough outer rind and are known for their sweet-tart flavor, juicy texture, and vibrant red color. Pomegranate seeds are not only delicious but also highly nutritious.
Poppy seeds are tiny, oil-rich seeds derived from the opium poppy (Papaver somniferum). They have been used for culinary and medicinal purposes for thousands of years. Poppy seeds are typically blue-black in color, although white poppy seeds are also common in some cuisines.
Avocado seeds, also known as avocado pits, are the large, hard seeds found inside the fruit of the avocado (Persea americana). While often discarded, avocado seeds have been studied for their potential health benefits and nutritional value.
Jackfruit seeds come from the jackfruit (Artocarpus heterophyllus), a large tropical fruit native to South Asia. These seeds are typically oval or oblong, smooth, and white to light brown in color. They are not only edible but also nutritious and can be prepared in various ways.
Mango seeds, found at the core of the mango fruit (Mangifera indica), are typically large, flat, and oval-shaped with a hard outer shell. Though often discarded, mango seeds have been recognized for their nutritional value and potential health benefits.
Papaya seeds are the small, black, spherical seeds found in the center of a papaya fruit (Carica papaya). They have a slightly peppery flavor and are often discarded, but they can be consumed and have various nutritional and potential health benefits.
Nectarine seeds are the large, hard seeds found inside the fruit of the nectarine (Prunus persica), a smooth-skinned variety of peach. Although typically discarded, nectarine seeds have some nutritional value and potential health benefits.
Cherry seeds, also known as cherry pits, are the hard, inner seeds found within the cherry fruit (Prunus spp.). While typically discarded, they contain a few notable nutrients and have potential uses, though they are not commonly consumed in large quantities.
Apricot seeds, also known as apricot pits, come from the apricot fruit (Prunus armeniaca). These seeds are the hard, inner cores of the fruit and are often discarded, though they have been used in traditional medicine and as a food ingredient in various cultures.
Plum seeds, also known as plum pits, are the hard, inner seeds found inside the fruit of the plum (Prunus domestica). Like other stone fruits, plum seeds are often discarded but have some nutritional and potential health aspects worth noting.
Peach seeds, also known as peach pits, come from the peach fruit (Prunus persica). They are the hard, stone-like seeds found inside the fruit and are typically discarded. While they are not commonly consumed, peach seeds have some nutritional and potential health aspects.
Pear seeds, also known as pear pits or cores, are the small, hard seeds found inside the pear fruit (Pyrus spp.). While often discarded, pear seeds have some nutritional properties and potential health considerations.
Apple seeds, also known as apple pits, are the small, hard seeds found in the core of an apple (Malus domestica). While often discarded, they have some notable properties and potential health implications.
Honeydew seeds are the small, oval seeds found inside the honeydew melon (Cucumis melo). Often discarded along with the melon’s rind, honeydew seeds have nutritional value and can be used in various ways if you choose to incorporate them into your diet.
Cantaloupe seeds, also known as cantaloupe melon seeds, come from the cantaloupe fruit (Cucumis melo). These seeds are often discarded but can be consumed and have nutritional benefits.
Grape seeds come from the grape fruit (Vitis vinifera) and are the small, hard seeds found inside the grape. They are often discarded but have significant nutritional value and potential health benefits.
Cranberry seeds are the small, hard seeds found inside cranberries (Vaccinium macrocarpon). Although they are often discarded, cranberry seeds have nutritional value and potential health benefits.
Red quinoa seeds are a type of quinoa (Chenopodium quinoa) distinguished by their reddish-brown color. Like other types of quinoa, red quinoa is a highly nutritious seed often used as a grain substitute in various dishes.
Safflower seeds come from the safflower plant (Carthamus tinctorius), which is cultivated for its seeds and oil. Safflower seeds are known for their potential health benefits and are used both for their oil and in some culinary applications.
Sesame seeds are tiny, oval-shaped seeds from the sesame plant (Sesamum indicum). They are one of the oldest oilseed crops, valued for their rich nutty flavor and nutritional benefits. Sesame seeds come in various colors, including white, black, brown, and red.
Sunflower seeds come from the sunflower plant (Helianthus annuus) and are widely consumed as a nutritious snack or ingredient in various dishes. They are known for their mild, nutty flavor and are packed with several essential nutrients.
White quinoa seeds, often simply referred to as quinoa, come from the quinoa plant (Chenopodium quinoa). White quinoa is the most common variety and is known for its mild flavor, fluffy texture when cooked, and high nutritional value.
2-Grains
Oats
Oats, derived from the plant Avena sativa, are a popular cereal grain known for their versatility and nutritional benefits. They are commonly consumed as oatmeal or used in various baked goods and snacks.
Corn, also known as maize, is a cereal grain derived from the plant Zea mays. It is a staple food in many parts of the world and is used in a variety of forms, including fresh, dried, and processed products.
Millet is a group of small-seeded grasses from the genus Panicum, commonly grown as a cereal crop. It is a staple food in many parts of Africa and Asia and is valued for its versatility and nutritional benefits.
Arborio rice is a short-grain rice variety commonly used in Italian cuisine, particularly for making risotto. It is known for its high starch content, which gives risotto its characteristic creamy texture.
Basmati rice is a long-grain rice variety known for its distinctive aroma and fluffy texture when cooked. Originating from the Indian subcontinent, it is widely used in Indian, Pakistani, and Middle Eastern cuisines.
Black rice, also known as forbidden rice, is a variety of rice with a dark purple to black color. It has been prized in Asian cultures for centuries, often considered a delicacy due to its unique flavor and nutritional profile.
Brown rice is a whole-grain rice that retains the bran, germ, and endosperm, making it more nutritious compared to white rice. It is commonly used in various cuisines as a healthier alternative to refined rice.
Bulgur is a whole grain made from cracked wheat, often used in Middle Eastern and Mediterranean cuisines. It is known for its quick cooking time and nutty flavor.
Farro is an ancient grain that has been a staple in Mediterranean diets for thousands of years. It is a type of wheat with a chewy texture and nutty flavor, often used in salads, soups, and side dishes.
Jasmine rice is a long-grain variety of rice known for its fragrant aroma and slightly sticky texture when cooked. It is commonly grown in Thailand and used extensively in Southeast Asian cuisines.
Arborio rice is a short-grain rice variety renowned for its use in making risotto. It originates from the Arborio region in Italy and is prized for its ability to absorb flavors while maintaining a creamy texture.
Wild rice is a nutrient-dense grain harvested from aquatic grasses rather than cultivated rice plants. It is native to North America and has been a staple food for indigenous peoples for centuries. Despite its name, it is not actually a true rice but rather a type of aquatic grass seed.
Parboiled rice, also known as converted rice, is rice that has been partially boiled in the husk before milling. This process changes the texture and nutritional profile of the rice compared to regular white or brown rice.
White rice is a refined grain made from rice that has had its husk, bran, and germ removed, leaving mostly the starchy endosperm. This processing gives white rice its characteristic texture and flavor but also removes some of the grain’s natural nutrients.
Black rice, also known as forbidden rice or purple rice, is an ancient grain that has a deep purple to black color due to its high anthocyanin content, which gives it antioxidant properties.
Wild rice is a type of aquatic grass seed native to North America, distinct from cultivated rice. It has been a traditional food for indigenous peoples and is valued for its unique flavor and nutritional benefits.
Long-grain rice is characterized by its slender, elongated grains that remain separate and fluffy when cooked. It is commonly used in a variety of cuisines around the world due to its versatile texture and ability to hold its shape well.
Medium-grain rice is characterized by its shorter, wider grains compared to long-grain rice. It has a more tender, moist texture when cooked, and is known for its ability to absorb flavors while still retaining its shape.
Short-grain rice is known for its round, plump grains that become tender and sticky when cooked. It is often used in dishes where a stickier texture is desired, making it suitable for a variety of cuisines.
Pre-cooked rice refers to rice that has been partially or fully cooked and then dried or frozen to make it convenient for quick preparation. This type of rice is often used to save time and effort in meal preparation.
Non-sticky rice, often referred to as “separate-grain rice”, is a type of rice that remains fluffy and the grains stay separate when cooked. This texture is preferred in many dishes where a non-sticky, dry rice is desired.
Hard wheat is a type of wheat known for its high protein content and strong gluten-forming properties. It is commonly used to make a variety of baked goods, including bread and pasta, due to its ability to produce a chewy texture and good structure.
Soft wheat is a type of wheat known for its lower protein content and softer texture compared to hard wheat. It is primarily used to make products where a tender and finer texture is desired, such as pastries and cakes.
Red wheat is a type of wheat distinguished by its red-tinged bran and a slightly more robust flavor compared to white wheat. It is used in a variety of products, including flour for bread and whole grain foods.
White wheat is a type of wheat that differs from traditional red wheat in several key ways, particularly in its color and flavor profile. It is primarily used for products where a milder flavor and lighter color are desired.
Spring wheat is a type of wheat planted in the spring and harvested in late summer or early fall. It is adapted to warmer growing conditions and typically has different characteristics from winter wheat.
Spring wheat is a type of wheat planted in the spring and harvested in late summer or early fall. It is adapted to warmer growing conditions and typically has different characteristics from winter wheat.
Bread wheat, commonly referred to as “bread wheat”, is a type of wheat specifically cultivated for its high gluten content, which is crucial for making bread. It is primarily of two types: hard wheat and soft wheat, with hard wheat being the most commonly used for bread.
Durum wheat is a hard variety of wheat known for its high protein content and gluten strength, making it particularly suited for pasta production and certain types of bread. It is one of the hardest wheats and has unique properties compared to other wheat varieties.
Club wheat is a type of wheat known for its soft texture and high-quality milling characteristics. It is used primarily in the production of flour for baked goods that require a finer, softer texture.
Durum wheat is a hard variety of wheat known for its high protein content and gluten strength, making it particularly suited for pasta production and certain types of bread. It is one of the hardest wheats and has unique properties compared to other wheat varieties.
Emmer wheat, also known as farro in some regions, is an ancient variety of wheat with a rich history of cultivation. It is known for its nutty flavor and nutritional benefits, making it a popular choice in various health-conscious diets.
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