Bulgur : It means cracked wheat. Thin, it is mostly used for traditional recipes such as tabbouleh or the Lebanese “kebbe”. Thick bulgur is used as a side meal. Its shelf life is long lasting. Packaging : 1, 5 and 25kg.
Corn gruel “Dzedzaz” : is a grain which have been unshelled. Very soft, its after cooking texture reminds of risotto’s, slightly creamy. Packaging : 1 and 25kg.
Whole grain “Hadig” : the grain’s exterior envelop is removed which gives it a firm texture and slight savor of hazelnut. The preparation is the same as the rice. Packaging : 1kg.
Pastry sheets 10 sheets of 170g : coming from North Africa, pastry sheets are essential to the preparation of traditional pastillas and various recipes.
Pastry sheets – roller : 1,5 m roller of light pastry sheets that allows multiple cuts.
Roasted and salted blanched peanuts : eat as a snack, also used in Asian and African cuisine.
Peanuts powder : with skin, used in African cuisine
Blanched and shelled peanuts
Unshelled peanuts
Roasted and shelled peanuts : often used in Asian cuisine, fried in wok to add flavor to vegetables or chicken but also crushed in butter in order to make sauces.
Caramelized peanuts : sugar coated round peanut
Most of our peanuts are in 500g, 1, 5 and 25kg.
Do not hesitate to contact us to know the whole range.
“Du Puy” Green lentils : variety of lentils cultivated in Haute-Loire in France, and profits of an AOP (protected designation of Origin) since 1996. The first vegetable AOP.
Eston or Laird lentils : are the biggest, the lightest and thickest of lentils. Principally used in oriental cuisine.
Whole red lentils,
Football lentils : whole and unshelled.
Red Split lentils : are husked. Their cooking process is faster than the other varieties. Principally used in Indian or Turkish cuisine. Their flavor is slightly spicy.
Beluga lentils : naturally black, those small lentils owe their name to the resemblance with caviar beluga once cooked.
White Beans : White beans are used in the industry to make cassoulet
Mogette beans : are white beans native to the French department of Vendée in the region of Pays de la Loire.
Tarbais bean : is a local variety of French beans. It is emblematic of the French region Hautes-Pyrénées. Certified by Le Label Rouge and IGP, its specificity is ensured by rigorous specifications.
Large White Kidney Beans : usually used in cassoulet.
Madagascar Lima Bean : flat and large bean cultivated in Madagascar.
Navy Beans : small and round beans.
Cranberry Beans, Borloti, Pintas, Barbunuas : bean produced in America, South Africa and China.
Light Red Kidney Beans : related to dark red kidney beans because its skin stays pink while being cooked. It is veined and has a floury-texture.
Dark Red Kidney Beans : average size, its color varies from light red to dark red. It has a smooth and pronounced texture. Mostly consumed by Africans and in South America.
Black turtled Beans : average size, black and shaped like an oval. It has a sweet savor. It is the most consumed one in America. In Mexico, it is used in meals, soups and salads.
Black eyes Beans : beige with black eye. It is lightly smoked.
Green flageolet : small and flat, green with a subtle flavor. It is a French specialty.
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