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.

Non- fluoridated sea salt is the purest salt and great for cooking and seasoning. Sea salt is harvested in shallow ponds near the ocean here in Ecuador, the shallow ponds evaporate naturally in the sun then the salt is harvested. We periodically test the Sea Salt for microplastics with our laboratory in the USA (EMSL). The coastal areas of the equator are ideal for sea salt production as the sun and wind are constant for much of the year.

One day, over a great cup of coffee and some Schullo cookies, we thought, why don’t we provide the same premium ingredients for our customers for their own pantry? The same ingredients we use for your favorite Schullo products. To cut a long story short “Our Pantry” was born. Raw nuts, seeds and dried fruits from the Andean watersheds, chocolate chips made from Ecuador’s world-famous cacao, spices and more.

Pumpkin seeds have been eaten for thousands of years, dating back to the highland regions of Oaxaca Mexico. Little green packets of protein, unsaturated fatty acids, vitamins, and minerals, a healthy addition to your diet. Rich in manganese, Vitamin K, and zinc. Somewhat higher in calories than other seeds, so moderation is key. Great as a snack especially when roasted. Add them to smoothies, salads, cereals, baked muffins, and breads, you can blend them into dips such as hummus, guacamole, or pesto. 

One day, over a great cup of coffee and some Schullo cookies, we thought, why don’t we provide the same premium ingredients for our customers for their own pantry? The same ingredients we use for your favorite Schullo products. To cut a long story short “Our Pantry” was born. 

Sesame seeds are a small super seed loaded with fiber and protein, along with calcium, magnesium, manganese, and zinc. So easy to add to your daily diet in stir fries, steamed broccoli, cereals, breads, muffins, salad dressings, salads, smoothies and more. Or try our Tahini, made from the same sesame seeds. Ecuador has long produced the finest sesame seeds in the coastal regions of the Andean watersheds.  Hand selected and lightly toasted. 

One day, over a great cup of coffee and some Schullo cookies, we thought, why don’t we provide the same premium ingredients for our customers for their own pantry? The same ingredients we use for your favorite Schullo products. To cut a long story short “Our Pantry” was born. Raw nuts, seeds and dried fruits from the Andean watersheds, chocolate chips made from Ecuador’s world-famous cacao, spices and more.

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.

Cinnamon is the inner bark of the family of trees known as , and it is native to Sri Lanka. It is used as a versatile seasoning infusing a warm sweet touch to baked goods, stews, desserts, drinks, smoothies, and cereals. Cinnamon contains antioxidants with anti-inflammatory properties. Our cinnamon is imported from Sri Lanka and is the finest premium cinnamon available. Known as Ceylon cinnamon, it is the most fragrant and delivers the delightful, sweet cinnamon flavor we love.

One day, over a great cup of coffee and some Schullo cookies, we thought, why don’t we provide the same premium ingredients for our customers for their own pantry? The same ingredients we use for your favorite Schullo products. To cut a long story short “Our Pantry” was born. Raw nuts, seeds, dried fruit, chocolate chips and more.

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.

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.

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.

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. 

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!

Snake fruit, also known as Salak, is a fascinating tropical fruit native to South and Southeast Asia. The flesh embodies a delightful blend of sweet and sour flavors, reminiscent of a fusion of apple, banana, and pineapple, offering a crisp texture like an apple yet with more complexity in flavors.

Native to Indonesia, Malaysia, Thailand, Myanmar, and Vietnam, Snake fruit, or (Salacca zalacca), has a rich history, likely discovered by locals in the region centuries ago. Although its introduction to Europe remains unknown, the fruit is now cultivated in Ecuador and parts of Africa.

Snake fruit serves as an excellent source of essential vitamins and minerals such as potassium, magnesium, zinc, vitamin A, and vitamin C. Moreover, it is high in dietary fiber and contains antioxidants.