Welcome to Pacific Gourmet!
The small and delicate Appalachian heirloom flint corn has a a remarkable flavor profile. Its flavor profile leaves impressions of sweet corn and honeysuckle within the toasted corn. Heirloom flint popping corn is the last corn to plant and the last corn to harvest per Anson Mills. Pack Size: 10lbsSold By: BagUnits per case: 1Storage: Freezer Origin: USAORGANIC
Known as fregula in Sardinia, this pastina (pasta for soups) is medium in size. The name comes from the Latin fricare because it is made by "rubbing" the flour in a similar manner as cous-cous. Water is sprinkled over flour and with rotary motions of the hand, crumbled into little balls of different sizes, then toasted in a wood-burning oven. A small amount of saffron is used in the water to give the pasta its wonderful color. Traditionally served in fish soups and mutton stews in Sardinia, today fregola sarda is also served in cold salads with shellfish or diced vegetables.
The defining characteristic of farro is its strong hull, or husk, which makes farro less efficient for mass production, but also very nutritious. Although relatively low-yielding compared to other types of wheat, farro performs well on poor soil. It also grows well on steep mountain fields. Farro verde is harvested wet and fire-threshed quickly over an open fire to extract the grain while keeping its moisture intact. Whole grain farro contains nearly two times the amount of protein as found in conventional wheat. It is also high in fiber, vitamin E, and minerals including zinc, magnesium, and ironPack Size: 10lbsSold By: PCUnits per case: 1Storage: FreezerOrigin: USAORGANIC
Fonio has been a staple food of West Africa for centuries but has only recently come to the attention of most American chefs. It was supposed to be the new quinoa, but like Bruce Springsteen was supposed to be the new Bob Dylan, he turned out to be himself and we are well glad we have them both. Fonio can be a bit tricky as a raw grain but when available in precooked form it is simple to prepare and offers a fluffier and more finely textured starch than either couscous, quinoa or rice. A close relative of millet it is highly nutritious and has a mild and pleasant flavor. It will accompany almost any dish you can think of.
Pack Size: 5 lbsSold By: PCUnits per case: 5Storage: Refr
Buckwheat Polenta—also known as taragna polenta or polenta nera ("black polenta")— is a rich, hearty blend of coarsely ground yellow corn and buckwheat flour. The result? A warm, creamy bowlful with a touch of sweetness from the ground corn and a nutty earthiness from the buckwheat (plus it's gluten-free). This Northern-Italian blend is typical of the Valtellina and the Alpine valleys north of Brescia and BergamoPack Size: 1.1lbsSold By: PCUnits per Case: 10Storage: DryOrigin: Italy
Tapioca pearls are translucent spheres made from the cassava root. Since it technically does not have any color, dyes can be added to create that translucent pearl effect. Also since it does not have a distinctive flavor profile it can be added to many different sweet flavors or savory.
Pack Size: 5lbsSold By: PCUnits per case: 1Storage: DryOrigin: USA
Tapioca pearls are translucent spheres made from the cassava root. Since it technically does not have any color, dyes can be added to create that translucent pearl effect. Also since it does not have a distinctive flavor profile it can be added to many different sweet flavors or savory. These are the small sized pearls. Perfect for tapioca pudding or mango sago.
Pack Size: 12ozSold By: PCUnits per case: 50Storage: DryOrigin: Thailand