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.

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.

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.

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.

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.

Ingredients: Long Grain Brown Rice.

Schullo’s premium brown rice comes out tops compared to brown rice from the USA, Thailand and India. Periodically tested by independent laboratories, our rice is grown in soils with fewer pesticides and fertilizers, which gives us a purer rice. Simply put, we bring you the best, premium, hand-selected rice from the purest coastal regions of Ecuador. Enjoy the delicious nutty flavor of our premium brown rice.

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.

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. 

Ingredients: Long Grain Brown Rice.

Schullo’s premium long grain brown rice comes out tops compared to brown rice from the USA, Thailand and India. Periodically tested by independent laboratories, our rice is grown in soils with fewer pesticides and fertilizers, which gives us a purer rice. Simply put, we bring you the best, premium, hand-selected rice from the purest coastal regions of Ecuador. Enjoy the delicious nutty flavor of our premium brown rice.

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!

Dried blueberries are packed with flavor and nutritional benefits. These little treats are basically fresh blueberries with most of the water content removed through a dehydration process. This drying process not only intensifies the flavor but also preserves them and extends their shelf life, making them a perfect on-the-go snack! You can enjoy them as a quick snack or add them to your favorite cereals, oatmeal, yogurt, or even baked goods such as muffins and cookies for that extra burst of flavor.

Dried blueberries retain a lot of the nutritional benefits of fresh blueberries, like antioxidants and dietary fiber. They are also low in sodium and calories, so you can munch on them guilt-free. Although some of the vitamin C content may be lost during the drying process, these versatile fruits are still a powerhouse of essential nutrients.

Discover the exceptional qualities of Wild Blueberries, the natural and indigenous berries that thrive in the wild. Unlike regular blueberries, Wild Blueberries grow and spread naturally, resulting in thousands of genetically diverse varieties in every field. This diversity is the secret behind their intense, delicious, sweet-tart taste and their remarkable blend of complex flavors.

These remarkable berries pack double the antioxidant capacity compared to regular cultivated blueberries and contain 30% less sugar, with just 10 grams per cup. 

Moreover, a single cup of Wild Blueberries provides a whopping 4 mg or 200% of the recommended daily allowance of manganese. Surpassing regular cultivated blueberries, one serving of Wild Blueberries contains 8 times the manganese.