Amaranth is classified as a seed rather than a grain. Belonging to the family Amaranthaceae, amaranth is gluten-free. It can be used in both sweet and savory dishes.

Amaranth and quinoa are considered ancient grains. Compared to quinoa, amaranth is smaller and possesses a distinctive grassy smell and a nutty, herbal taste. When cooking amaranth, it is added to boiling water and cooked until the liquid is absorbed. For a pilaf, the recommended measurements are 1 cup of amaranth to 1 1/2 cups of water; for cereal, 1 cup of amaranth requires 2 1/2 cups of water.

Amaranth seeds can also be popped and added to baked goods for a unique texture. They can be used in various recipes, including salads, breads, and cookies, for both savory and sweet dishes.

Tucupí—also called Neapía—is made from fermented manioc (cassava) starch and chilies slowly cooked over a wood fire. It has a rich, spicy, smoky, and umami flavor. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. 

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. In the early 1900’s it was wiped out by a disease, and a century of hybridization followed.  This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

Barley is a versatile grain with a rich history dating back thousands of years. It is not only a great whole grain to add to your kitchen pantry, but also a nutritional powerhouse packed with fiber and essential minerals. Whole (hulled) barley has the inedible outer hull removed from the grain while retaining its fiber-rich bran and endosperm layers.

From enriching soups and salads to serving as a base for warm, comforting risotto, there are countless ways to incorporate barley into your meals. 

Cooking Barley is easy:

• Combine 1 part barley with 3 parts water in a saucepan, adding a pinch of salt, and bring the mixture to a boil

• Once boiling, reduce the heat to a simmer, and let it cook until it achieves a chewy but tender texture

• Hulled barley needs 50-60 minutes to cook properly.

A unique journey through the rich sensations and aromas of medicinal mints that grow in the Andes region, including Ecuadorian Tipo, Peruvian Muña, Sunfo, and Yerbabuena. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. 

To’ak chocolates are made from some of the rarest cocoa beans in the world “Ancient Nacional”, which traces its lineage back more than 5000 years.  Ecuador is home to the first known cacao trees on earth. In the 1800’s Ecuador was producing, what was considered by European chocolatiers the finest cacao available. This ancient variety of cacao, “Ancient Nacional”,  was thought to be extinct until recently. Some healthy trees were found still growing wild in the Piedra de Plata region of Ecuador.

Fine dark Ecuadorian chocolate (55% cacao) with guayusa, passion fruit, and pineapple.

While exploring Quito, Ecuador, we stumbled upon Café Galletti on Gonzalez Suarez and were blown away by the heartfelt story of Galletti Coffee. Imagine a pair of New Yorkers in search of the perfect cup of java, in South America, and that's exactly the beginning of the Galletti story. Their passion for coffee led them to a quest for the finest coffee and cacao beans, and the rest, as they say, is history. Today, the Galletti family – led by the mother and daughter team – continues to enchant coffee & chocolate enthusiasts with their expertise. What an inspiring tale of passion and perseverance!

Rye kernels, often known as “rye berries,” consist of about 80-85% starchy endosperm, 2-3% germ, and 10-15% outer bran layers. Unlike most grains, rye contains fiber not only in the bran layers but also in the endosperm.

Rye is a highly nutritious grain with a high fiber content, and is rich in vitamins and minerals. Rye is packed with essential nutrients, particularly phosphorus, magnesium, zinc, iron, and B vitamins. Low on the glycemic index and high in satiety, rye berries are a great choice. 

Cooking instructions:

Rinse the rye in a strainer, for each cup of rye add 3 cups of water, 1/2 teaspoon of salt and simmer for 45-60 minutes until they reach the desired tenderness. Some recipes recommend soaking the rye berries overnight to reduce cooking time and enhance digestibility and nutrient availability, but this step is optional.

Fine dark Ecuadorian chocolate (55% cacao) with blackberry and strawberries.

While exploring Quito, Ecuador, we stumbled upon Café Galletti on Gonzalez Suarez and were blown away by the heartfelt story of Galletti Coffee. Imagine a pair of New Yorkers in search of the perfect cup of java, in South America, and that's exactly the beginning of the Galletti story. Their passion for coffee led them to a quest for the finest coffee and cacao beans, and the rest, as they say, is history. Today, the Galletti family – led by the mother and daughter team – continues to enchant coffee & chocolate enthusiasts with their expertise. What an inspiring tale of passion and perseverance!

Tahitian vanilla is an absolute treasure from the beautiful French Polynesia, renowned for its captivating aroma and exquisite flavor. Culinary enthusiasts and professional chefs alike adore this unique variety of vanilla for its floral and fruity notes, setting it apart from the rest.

The appearance of Tahitian vanilla beans is equally impressive—plump, moist, and with a high moisture content that adds to their distinct aroma and flavor. 

Cooking with vanilla bean is simple. Just use a sharp knife to slice the bean lengthwise, scrape out the seeds, and incorporate them into your recipe. The outer pod can be used to infuse the vanilla flavor into milk, cream, or sugar, making it a perfect use for dried vanilla beans. For whole bean recipes, simply chop up the remainder after cutting off the ends.

Fine dark Ecuadorian chocolate (55% cacao) with fig and roses.

While exploring Quito, Ecuador, we stumbled upon Café Galletti on Gonzalez Suarez and were blown away by the heartfelt story of Galletti Coffee. Imagine a pair of New Yorkers in search of the perfect cup of java, in South America, and that's exactly the beginning of the Galletti story. Their passion for coffee led them to a quest for the finest coffee and cacao beans, and the rest, as they say, is history. Today, the Galletti family – led by the mother and daughter team – continues to enchant coffee & chocolate enthusiasts with their expertise. What an inspiring tale of passion and perseverance!

The sapodilla, scientifically known as (manilkara zapota), is a tropical evergreen tree belonging to the family Sapotaceae, and it produces a distinctive fruit. This tree is native to southern Mexico, Central America, and now grown in Ecuador. Interestingly, the milky latex obtained from the sapodilla tree trunk was a crucial component in the chewing-gum industry as it served as the main source of chicle. The Aztecs also used it as a form of chewing gum. In Ecuador, it is commonly referred to as Chicle. 

The fruit's flavor has been described as a delightful blend of pears and brown sugar, and it contains two to five shiny black seeds, each the size of flattened beans, surrounded by translucent, yellowish-brown, juicy flesh when ripe. Furthermore, sapodilla fruit is rich in fiber and various vitamins and minerals. 

Fine dark Ecuadorian chocolate (55% cacao) with coffee and orange.

While exploring Quito, Ecuador, we stumbled upon Café Galletti on Gonzalez Suarez and were blown away by the heartfelt story of Galletti Coffee. Imagine a pair of New Yorkers in search of the perfect cup of java, in South America, and that's exactly the beginning of the Galletti story. Their passion for coffee led them to a quest for the finest coffee and cacao beans, and the rest, as they say, is history. Today, the Galletti family – led by the mother and daughter team – continues to enchant coffee & chocolate enthusiasts with their expertise. What an inspiring tale of passion and perseverance!

Check out these amazing red pepper flakes, also known as crushed red pepper or chili flakes! These little flavor bombs are made from dried hot chili peppers like cayenne or jalapeno, which are then crushed into tiny, fiery flakes. The color of these spicy flakes can range from vibrant red to deeper shades, depending on the type of chili used. 

What's even more exciting is that red pepper flakes are a must-have in many cuisines, especially in Italian and Mexican dishes. They are incredibly versatile and can add a delightful kick to pasta sauces, stews, soups, and even desserts like chocolate. Plus, they're perfect as a pizza topping and can really amp up the flavor of roasted vegetables and grilled meats.

Get ready to take your dishes to the next level with these fiery red pepper flakes!