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The appearance of the black Beluga lentils is reminiscent of the caviar of the same name, from which their name is also derived. The lentils convince with an intense flavour that resembles chestnuts. They are suitable as a delicate side dish, for creative salads or spreads...

Buckwheat is a pseudo-cereal and is therefore often mistakenly subordinated to cereals. However, it is a knotweed plant and naturally gluten-free. Buckwheat contains many minerals and is high in iron and protein. Its taste is wonderfully nutty and full-bodied...

The green lentils are known from the French cuisine, which is why they are also known by the beautiful name "Du Puy". They like to grow on sandy soils and have a strong aroma. Even after cooking, they do not fall apart and remain slightly firm to the bite...

This vegetable alternative for binders can be used for hot or cold dishes. The useful plant guar, from which guar gum is extracted, has naturally binding properties...

Oats are often used for breakfast in the form of oat flakes. But it is also indispensable in veggie cuisine, in casseroles and roasts...

The silver skin is removed from the rice by a gentle-removed steam process. The rice is then polished, just like any white rice. A rice for those who are in a hurry at lunchtime and don't want to miss out on a rice meal...

Wild rice is actually a water grass. A drying process gives this very narrow, elongated grain its special, dark colour. Organic wild rice has a nutty flavour and a slight firmness to the bite even after cooking. It is suitable for particularly fine dishes. It can also be mixed with long-grain rice...