BioGourmet in Category "Natural Food › Cereals, Seeds & Pulses". Sorting: Product Name Alphabetically:

Franconian unripe spelt grain is harvested unripe and then dried over a beech fire while still in the husk. Its aromatic, spicy and nutty taste is convincing and can be used in a variety of ways in the kitchen. Whether instead of rice, as a soup ingredient or crushed as a grain patty - unripe spelt is always an exquisite specialty...

These baked beans are produced in southern Italy, because in addition to the white beans, it is the tomatoes that give this long-cooked preserve its typical full-bodied flavour with a fruity sweetness. Baked beans really took off in the 19th century from the New England states on the American east coast. The recipe has undergone a few changes over the centuri...

The fine black lentils are popular due to their tender bite and are extremely versatile in the kitchen. In salads, stews or as a classic side dish with spaetzle, the pulses are a real delight. A gourmet product for the whole family!...

With their delicate aroma and tender consistency, black beans are extremely versatile. They lend their spicy, slightly nutty flavor to numerous national dishes such as "Gallo Pinto" from Costa Rica or the Brazilian stew "Feijoada". They are also suitable as a base for vegetarian spreads, dips and as a filling for wraps...

The aromatic poppy seeds of blue poppy seeds not only refine cakes and casseroles. They are also a real insider tip as an ingredient in hearty sauces, with cabbage dishes or root vegetables...

The "fagioli borlotti", as the small pulses are called in Italy, are an integral part of Mediterranean cuisine. They come into their own in salads as well as in wraps or classic minestrone. They impress with their brightly speckled skin and subtle nutty flavour...

Biodynamically grown Buckwheat is broken down as an intact whole grain in a traditional process, which gives it its fragrant lightness. This knotweed is quickly prepared as bulgur and is a real discovery for modern cuisine...

The knotweed plant, which flowers well into autumn, is a real feast for the eyes and serves as food for many insects. After harvesting, the fruits are painstakingly peeled and cleaned in a special mill, as the dark, very hard skin is not suitable for human consumption. In addition to their traditional use as an accompaniment to vegetable and meat dishes...

The small beans are the secret ingredient in many Italian dishes. In Tuscany in particular, the tender, creamy pulses are used to prepare Mediterranean bean salads, stews and minestrone. In vegetarian cuisine, the flavoursome beans are a popular substitute for meat and fish. Gently pre-cooked, they are suitable for quick and varied organic cooking...

Chickpeas are an important ingredient in many international dishes. Southern European, Arabic-Oriental and Indian cuisine, for example, would be unthinkable without them as the basis for countless specialities. Pureed, they can be found in hummus, for example; cooked whole, they add flavour and zest to couscous, soups, stews, salads, stir-fries and many ...

Couscous originally comes from North African cuisine and is made from chopped and pre-cooked durum wheat. Unhulled durum wheat is used for BioGourmet couscous, which is ideal for quick meals. Simply ideal for preparing fresh salads, vegetable fillings or as a tasty accompaniment to vegetable and meat dishes...

For BioGourmet durum wheat bulgur, the biodynamic durum wheat is gently broken down into whole grains using water and heat and then cooked. This gradually brings out the delicious flavour of the grain. The amber-coloured durum wheat makes a wonderful side dish and is equally suitable for patties or salads...

This wheat speciality from the Orient is becoming increasingly popular. And rightly so, because the durum wheat, which is harvested unripe and roasted over a wood fire, has a special nutty, smoky flavour, making it a real addition to modern cuisine...

Millet is one of the oldest types of grain and originally comes from Asia and East Africa. It is a husked cereal whose grain is surrounded by a hard, indigestible husk, which is gently peeled off for BioGourmet golden millet. With its slightly nutty flavour, it can be used in a variety of ways: as an ingredient in patties, in savoury or sweet casseroles, as...

Dried green lentils have a strong flavour and a pleasantly firm bite, making them ideal for preparing salads. The pulses also cut a fine figure in stews or as a classic side dish with spaetzle. A real gourmet product!...

Kamut Khorasan wheat, like emmer and einkorn, belongs to the family of ancient grains and is therefore a predecessor of modern wheat. Before being processed in the flake mill, the flakes are gently steamed and can be enjoyed cold or warm, e.g. with milk, fruit juices or plant-based milk alternatives. Kamut Khorasan flakes enrich every breakfast with...

With their slightly sweet flavour, these gently pre-cooked kidney beans are ready to use straight away. Whether cold in salads, warm in stews or as a filling for wraps, kidneys are extremely versatile and add a great splash of colour to any recipe...

The subtle nutty flavour of linseed goes well with fresh salads, soups and stews. Due to their high mucilage content, the seeds are ideal as a binding agent in desserts or wholemeal breads...

Oats processed into rice-like grains are a versatile alternative to rice. Oat flakes are known worldwide. With their creamy texture and delicate flavour, ground oats are also ideal as a tasty side dish...

Pearl barley is used in many recipes. Well-known and popular is especially the "Orzotto" from Friuli, which is a hearty variation of a risotto. Pearl barley is prepared in a similar way to rice: Bring to the boil with twice the amount of water, add a little salt, cover with a lid and cook on a low heat for about 30 minutes...