Potatoes, Grains & Cereals

The potato — the most widely consumed starch product in Northern Europe and a cornerstone of European cuisine. Potatoes are classified by co...

Few ingredients rival Basmati Rice when it comes to being a long-grain aromatic rice variety traditionally grown in the Himalayan foothills...

Sushi rice is short-grain japonica rice that is seasoned after cooking with sushi vinegar (rice vinegar, sugar, salt) to make sumeshi. Its h...

Few ingredients rival Panko when it comes to being a Japanese breadcrumb with a large flaky structure. Unlike Western breadcrumbs, panko is...

The sweet potato is botanically unrelated to the common potato. It is a root vegetable from the morning glory family, originally from Centra...

Arborio has earned its reputation — an Italian short-grain rice variety from the Po Valley in northern Italy. The grain is large, round and...

From bistro to banquet hall, Jasmine Rice earns its spot as a long-grain rice with a subtle floral aroma caused by the volatile compound 2-a...

Fresh pasta is made from wheat flour (or semola di grano duro) and fresh eggs, following the Italian pasta all'uovo tradition. The standard...

Couscous is made from durum wheat semolina (semolina) and therefore contains GLUTEN as an EU-14 mandatory declared allergen (EU Regulation 1...

Quinoa is botanically not a grain but a pseudograin, belonging to the amaranth family. It is not related to grasses and therefore contains n...

Bulgur is pre-cooked, dried and cracked durum wheat and therefore contains GLUTEN as an EU-14 mandatory declared allergen (EU Regulation 116...

Across kitchens, There has made a name for itself — a reason Spelt shows up on so many prep lists: it is an ancient grain from the wheat fam...

Pearl barley is hulled and polished barley with the outer husks removed, giving the grain a creamy, pearl-like appearance. Barley contains g...

Oats are a cereal grain uniquely high in beta-glucans, soluble fibres clinically proven to lower blood sugar and cholesterol. In commercial...

On the line, Wheat Flour holds its place as the milled endosperm of wheat kernels and the most widely used baking base in Western cuisine. C...

Buckwheat is not a grain but a pseudograin belonging to the Polygonaceae family (sorrel and rhubarb). This makes buckwheat naturally complet...

Lentils are legumes distinguished from other pulses by requiring no pre-soaking. Cooking time varies considerably by variety: red lentils (h...

Cooks know There well — a reason Teff shows up on so many prep lists: it is a grain originating from Ethiopia and Eritrea known as the world...

Chickpeas are round, beige-yellow legumes among the most widely consumed protein sources in the world. Dried chickpeas require 8–12 hours so...

Think Amaranth and you are looking at a pseudograin from Central and South America where it has been used as a staple food for more than 8,0...

White beans encompass a family of white legumes, each with its own character: cannellini (large, creamy, classic in ribollita), navy beans,...

Wild rice is not a true rice but an aquatic grass from the Poaceae family, native to the Great Lakes region of North America. It is botanica...

Broad beans are one of the oldest cultivated crops in the world and a quintessential seasonal product in the spring and summer kitchens of N...

Walk through any serious kitchen and you will spot There: a reason Farro shows up on so many prep lists: it is a collective term for three a...

Soybeans are one of the most versatile and globally produced legumes in the world. Soy yields an enormous range of products: edamame (immatu...

There has earned its reputation — a reason Cassava shows up on so many prep lists: it is a root vegetable from South America now one of the...

On the line, Black Rice holds its place as a pigmented rice variety whose dark colour is caused by a high concentration of anthocyanins in t...

Brown rice is wholegrain rice with the bran and germ layers left intact, unlike white rice where these layers are removed by milling. By ret...

Rye flour is milled from rye, a cereal grain that thrives above all well in cool, dry climates and poor soil, making it a traditionally impo...

Tapioca is purified starch extracted from cassava, completely free of the cyanogenic glycosides present in raw cassava. The industrial produ...

Semolina is coarsely milled durum wheat, extracted from the endosperm of the durum kernel. The grain size is coarser than plain wheat flour...

Chickpea flour, sometimes called besan or gram flour, is finely milled flour from dried chickpeas. The product is naturally gluten-free and...

Rice flour is finely milled flour from dried rice grains. The product is naturally gluten-free because rice contains no gliadin or glutenin....

Millet is one of the oldest cultivated grains in the world, naturally gluten-free and rich in fibre (8.5g per 100g) and plant-based protein...

Sorghum sits firmly among the kitchen standards as a gluten-free ancient grain cultivated for more than 5000 years in Africa and Asia. It is...

Pick up Kamut and you are working with the brand name for certified organic khorasan wheat, an ancient variety of durum wheat with large, el...

Durum flour is finely milled flour from durum wheat, finer than semolina but from the same grain variety. In Italy it is known as semola rim...

Polenta is ground maize, a staple product of the northern Italian kitchen (Piedmont, Lombardy, Veneto). There are three forms: coarse polent...

From bistro to banquet hall, Einkorn earns its spot as the earliest cultivated wheat variety grown for over 10,000 years in the Middle East....

Freekeh is young green durum wheat harvested before full ripening and then roasted over an open fire. The name comes from the Arabic farik (...

Behind the pass, Emmer is known as the direct ancestor of durum wheat and one of the first grains cultivated by humans in the Middle East, m...

Potato starch is pure starch extracted from potato tubers, white in colour and neutral in flavour. It is obtained by grating potatoes, rinsi...

Cornflour (cornstarch), referred to in the UK as cornflour and in the US as cornstarch, is pure extracted starch from maize kernels. The whi...

Hard to run a kitchen without There — a reason Arrowroot shows up on so many prep lists: it is a fine white starch extracted from the rhizom...

When prep begins, There is right there: a reason Orzo shows up on so many prep lists: it is a rice-shaped pasta made from durum wheat named...

Think Fregola and you are looking at a traditional Sardinian pasta made from semolina dough hand-rolled into small irregular spheres of 2–6m...

Chestnut flour is ground dried European chestnuts, one of the traditional flour types in use before the introduction of potatoes and maize t...

Green lentils are small, dark green legumes with a marbled pattern, of which the Lentille Verte du Puy AOP is the most renowned variety, gro...

Red lentils are the hulled and split variant of regular lentils, exposing the red core of the lentil kernel. By removing the husk, red lenti...

Mung beans are small, green beans with a cream-coloured centre, naturally gluten-free and rich in protein (23.9g per 100g dry) and fibre (16...

Black beans, sometimes called black turtle beans, are small, glossy black beans with a cream-coloured centre and an earthy, slightly sweet f...

Udon are thick, white wheat noodles with a unique springy mouthfeel (koshippe). The dough contains only flour, salt and water: the key lies...

Soba are thin noodles made from buckwheat flour, with or without the addition of wheat flour. The traditional ratio is 80% buckwheat to 20%...

Katakuriko is Japanese potato starch, the most widely used thickener and frying coating in Japanese cuisine. Historically it was made from t...

Few ingredients rival Rice when it comes to being the world's second most important food crop after wheat and a fundamental ingredient of Me...

Red wine vinegar (aceto di vino rosso, vinaigre de vin rouge) is the universal acid of Western Mediterranean cuisine alongside lemon juice....