Ingredients: Whole Grain Rye, Water, Whole Grain Rye Flour, Salt, Yeast.

The classic Whole Wheat German Dark Rye Bread. Rye, water, yeast and salt, that’s it! No preservatives or additives. Delicious with fresh cheeses, cream cheese, spreads, pate, prosciutto and cured meats, salmon, eggs and spinach, roasted pears, and the list goes on. Imported from Germany. Schlünder have been in business since the year 1474 so we think by now they know something about bread!

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.

Endowed with a delicate citronella aroma, this unique recipe is scented with powdered lemon ants. For the most refined and adventurous palates. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. To’ak is rightly known as the most expensive chocolate in the world.

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.

Ingredients: Extra Virgin Olive Oil.

Jaen is a province in Spain which produces award-winning olive oils. This delectable extra virgin olive oil is no exception. It is a premium quality, single origin oil from Jaen. Spain is the world’s largest producer of premium olive oils, so we are thrilled to bring it to your kitchen all the way from the ancient olive trees in Iberia. We love cooking with it, using it to dress salads, and dipping a crusty baguette in it, and you will love our newest addition. Please keep it stored in a cool dark place away from light and heat.

A To’ak rendition of a traditional sweet treat one finds at roadside stands in equatorial landscapes. Roasted popped amaranth—a protein-rich Andean superfood—is covered with caramel and a delicate layer of cacao butter. Popped seeds are an ancestral preparation in the homeland of cacao. 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.

Ingredients: Extra Virgin Olive Oil.

Jaen is a province in Spain which produces award-winning olive oils. This delectable extra virgin olive oil is no exception. It is a premium quality, single origin oil from Jaen. Spain is the world’s largest producer of premium olive oils, so we are thrilled to bring it to your kitchen all the way from the ancient olive trees in Iberia. We love cooking with it, using it to dress salads, and dipping a crusty baguette in it, and you will love our newest addition. Please keep it stored in a cool dark place away from light and heat.

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.

Using the Italian confiserie technique frutta candita, we cook orange skins with sugar. They are then cut into small cubes, covered in cacao butter, and integrated into the chocolate along with salt crystals. Our friends at Galapagos Safari Camp harvest the sea salt and oranges by hand on Santa Cruz Island. 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.

Chia seeds, derived from the (Salvia Hispanica) plant, have been a staple food for over 5,000 years. Packed with fiber, protein, omega-3 fatty acids, and various vitamins and minerals, they offer numerous health benefits. Chia seeds are an excellent source of dietary fiber, providing 10 grams in just 2 tablespoons. Additionally, they are rich in plant-based protein, containing almost 5 grams per 2-tablespoon serving. 

Incorporating chia seeds into your diet is easy. You can sprinkle them on foods such as yogurt, cereal, or salads, add them to smoothies or soups, or mix them into pancake batter. Another popular option is to make a simple chia pudding. 

Try adding chia seeds to your diet for their nutritional benefits and versatility in cooking.

Malva olorosa is a medicinal plant from the pharmacopeia of ancestral Andean cultures. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. To’ak is rightly known as the most expensive chocolate in the world with good reason.

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.

Quinoa, an ancient Andean staple, that over the past 5000 years, has been nurtured in the Andean valleys of Bolivia, Ecuador, Chile, and Peru.

Despite being technically a seed, quinoa is recognized as a whole grain and serves as an exceptional source of plant protein and fiber. With about 8 grams of protein and 5 grams of fiber per cup cooked, it stands out for providing a complete protein profile containing all nine essential amino acids. Furthermore, it is a safe gluten-free option for individuals with gluten intolerance.

To cook quinoa, use a ratio of two parts liquid to one-part dry quinoa, similar to cooking rice. Before cooking, rinse the quinoa under cool water using a fine mesh strainer. To enhance the flavor, consider adding herbs or spices such as bay leaves, marjoram, thyme, black pepper, or garlic or onion powder during cooking.

Our single-origin chocolate meets rare nuts from South America’s tropical forests with a blend of Cacay, Macambo, Sacha Inchi, and heirloom peanuts grown by the Shuar. This bar of exclusive To’ak chocolate is perfect for sampling this rare delight. To’ak is rightly known as the most expensive chocolate in the world with good reason.

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.