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Farro is one of our most popular ancient grains and a relative of modern-day wheat. Learn More

This Felicetti pasta is a high source of fiber, organic, Kosher and non-GMO. Made in Italy. Learn More

These aromatic noddles are just as delicious cold as they are hot. Cook in a delicious Asian stir-fry or toss into a refreshing salad with fresh cherry tomatoes! Learn More

Konjac is a low calorie, high fibre root vegetable that has been eaten in Japan for centuries. Learn More

Konjac is a low calorie, high fibre root vegetable that has been eaten in Japan for centuries. Learn More

Ready-to-eat. Enjoyed hot or cold on its own or in a favourite recipe. Learn More

Perfect for making a more nutritious and authentic restaurant-style Pad Thai. Learn More

Good source of fiber, protein, and complex carbohydrates A complete protein packed with all 9 essential Learn More

Are you starting your pasta making adventure and wondering which flour type to use for your pasta dough recipe? Semolina, made from the finest durum wheat, is commonly used to make fresh pasta dough, but it also makes a magnificent loaf of bread. Learn More