Grains

White corn has the same properties as yellow corn. Used in Mexican cuisine for soups (Pozole). Read more

Goya's Maíz Mote is an essential ingredient in classic South American cuisine, such as Mexican cuisine. In Mexico, Maiz Mote is used to make Pozole or Caldo de Patasca, for example. Maíz Mote has a high fiber content and is gluten free. Read more

Dried red plata corn kernels. This red plata corn contains more proteins than the yellow or white corn varieties. The corn kernels are often used in stews, breads, fried dishes and chillies. Read more

This sweet cream-style corn contains just five simple ingredients, and works not only as a delicious side, but also as a stand-alone ingredient. Read more

Barley and pearl barley are the perfect basis for a hearty soup or salad. Delicious in combination with sweet potato and pumpkin. Chinese PEarl Barley are steamed barley varieties of which the skin (the bran) has been ground away from the barley grain. Wi Read more

Broken White Hominy for Pozole and stews. Read more

Corn is a natural source of nutrients and is filled with fibers. You can easily make popcorn with a little bit of oil. Read more

Maiz Chulpe for making Cancha. Read more

Mountain dried corn for Ceviche. Read more

These red split lentils are peeled and split in advance. Red lentils are a very popular and widely used lentil variety. They are the fastest cooked of all legumes. Red split lentils are less likely to hold their shape when cooked and tend to become creamy Read more

Red Hominy for Pozole and stews. Read more

Couscous a natural source of nutrients. Read more

100% whole grains from Quaker. Read more

Express couscous. An alternative to rice and pasta. Read more

Quinoa flakes contain a lot of vegetable proteins and is rich in minerals. You can mix quinoa with your (vegetable) milk or yogurt. You can also make porridge from it or use it to bread meat, fish and vegetables. Read more

Quinoa is a superfood that is an alternative to rice, potato or couscous. Delicious in salads or with meat and vegetables. Rich in proteins, fibers and minerals. Read more

Corn for roasting. Read more

Dried millet is widely eaten in Africa and Asia. It is also becoming more popular in the west because it is gluten-free and contains protein, fiber and antioxidants. Read more