Bulgur for Rice
Classic pilaf-grade bulgur made from parboiled, dried and cracked durum wheat, an everyday staple for the table.
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Our catalogue of nuts, dried fruit, pulses, spices and chocolate dragees.
Sweetcorn
Golden dried corn kernels, shelled, cleaned and size-graded for boiling, soup production and snack processing lines.
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Mas Beans
Small green mung beans that cook quickly without pre-soaking and are equally suited to sprouting or slow-simmered stews.
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Bulgur for Making Meatballs
A fine-cut bulgur that swells quickly and kneads into a workable dough, the working base of traditional kibbeh and çiğ köfte.
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Red Leaf Lentils
A flat, thinly split red lentil that breaks down fast in the pot, giving soups and purées a smooth, velvety body.
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Red Football Lentils
Hulled but unsplit red lentils that keep their round shape and hold together far longer than split grades in cooking.
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Red Beans
Large dark red kidney beans that soften over a long simmer while keeping every seed whole and firm on the plate.
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Firik
Green durum wheat harvested young and roasted over open flame, giving firik its distinctive smoky, toasted character.
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Brown Bulgur for Meatballs
A dark, fine-cut bulgur with much of the bran retained, delivering a deeper wheat flavour and a higher fibre content.
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Dermason Beans
Thin-skinned, evenly graded Dermason white beans that cook to a creamy centre while holding their shape in the pot.
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Bush Beans
A large, meaty dry bean that stands up to long cooking and gives stews a full, rounded body without falling apart.
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Cowpea (Black-Eyed Pea)
Recognised by its black eye, cowpea cooks faster than most pulses and keeps a delicate skin, ideal for salads and cold dishes.
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