There are 10 products.
Azuki beans are a burgundy oval, about half an inch in size, native to Japan.
Baking powder is used in the preparation of various types of dough which provides flow to the volume.
This rice has a mild nutty flavor spicy and intense aroma when cooking, thanks to its exotic tropical origin.
Brown lentils goes well with tomatoes, onions, garlic and olive oil. You can serve as a main dish in the form stews or soups, combined with pasta, polenta, salad or as a spread.
Bulgur is crushed, partially cooked and dried wheat. Fluffy grain bulgur in summer salads gives a sense of lightness, and often cooked together with vegetables.
Favorite legume nutty flavor that is used throughout the year. Be sure to soak before cooking and very often cooked in a pressure cooker.
Cous cous is made from wheat, which is purified and crushed, but not bleached.
The red lens is light and easy to digest legumes that you do not need to be soaked and cooked very quickly (15-20 minutes).
Mildly nutty flavor of red rice perfectly combined with other grains, such as brown rice or quinoa.
Tapioca is rich in starch obtained from the roots of Latin American plants manioc (cassava, yucca) and tapioca.