Organic Cereals, Seeds & Pulses
Small grains, great variety
A spoonful of quinoa in a salad, a handful of chia seeds in porridge or a bowl of lentil soup: organic cereals, seeds and pulses provide a versatile base for tasty dishes. From savoury side dishes to sweet breakfasts, they can be used in many different ways in the kitchen. Pulses such as lentils, chickpeas and beans also provide plant-based protein for vegetarian and vegan cooking.
What distinguishes quinoa, amaranth and buckwheat from conventional cereals?
From a botanical perspective, quinoa, amaranth and buckwheat do not belong to the grass family (Poaceae), which also includes cereal crops such as wheat and rye. They are therefore also referred to as pseudocereals, as they are prepared and used in similar ways. One important difference in the kitchen is that all three are naturally gluten-free. In terms of flavour and preparation, for example as a side dish or in baked goods, they nevertheless have many similarities with conventional cereals.
Do I need to soak pulses before cooking?
Dried pulses such as chickpeas or kidney beans benefit from being soaked for several hours before cooking, as this noticeably reduces the cooking time. Lentils and split peas, by contrast, usually do not need to be soaked and can be cooked straight away. Tinned, pre-cooked pulses are a quick alternative that requires no soaking.
Which seeds are suitable for growing sprouts?
Sprouting seeds such as alfalfa, mung beans, radishes or lentils are well suited to sprouting, as they germinate reliably within a few days. For growing sprouts, untreated seeds that are specifically labelled for this purpose should be used. Not all commercially available seeds are automatically suitable or intended for sprouting. Always check the product description.
What does “hulled” mean for lentils and peas?
Hulled pulses have had their outer seed coat removed, which means they cook more quickly and break down into a mash or purée more easily than unhulled varieties. Unhulled pulses contain more fibre, but require a longer cooking time and tend to retain more bite when cooked. Red lentils are a typical example of hulled pulses that soften quickly without soaking.
Tip: Salting pulses correctly
Contrary to a common kitchen belief, salt hardly slows down the cooking of pulses. It can therefore be added during cooking. Acidic ingredients such as tomatoes, vinegar or lemon juice, by contrast, should only be added towards the end of the cooking time, as acidity can indeed slow down softening. This allows lentils, beans and peas to cook evenly while still retaining some bite.
