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Eumarrah Hobart |
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ALSO KNOWN AS FRENCH LENTILSFrench style Green Lentils, also known as Puy Lentils, are delightfully earthy and peppery. Fast cooking and remain whole when done. High in protein and fibre.HOW TO USE> Delicious in salads, wraps, burgers, soups, hot pots,...
QUICK & EASY TO COOKA mild earthy flavour and great pantry staple.HOW TO USE> A perfect addition to hearty soups (traditionally pea and ham soup), hot pots, curries and veggie burgers. Can also be served as a creamy purée side dish, or mashed with...
PERFECT IN VEGETARIAN RECIPESRed Kidney Beans have a mild nutty flavour and firm texture. Ideal in Mexican or Indian style dishes with hotter spices. Full of fibre, vitamins, and have a low glycemic index (GI).HOW TO USE> Tasty in nachos, burritos and...
ALSO KNOWN AS MASOOR DALA colourful flavour-filled pulse, with a light nutty taste and aroma. Quick to cook and very versatile. Commonly used in Indian recipes, especially to make dahl due to their lush creamy consistency when cooked. HOW TO USE>...
RICH COLOUR & NUTTY TASTEDifferent to green split peas in colour only.HOW TO USE> A perfect addition to hearty soups (great in minestrone), hot pots, curries and veggie burgers. Can also be served as a creamy puree side dish, or mashed with dukkah as a...
PERFECT FOR TEX-MEX & SOUTH AMERICAN DISHESPart of the kidney bean family, Pinto Beans have a nutty savoury flavour thats ideal with strongly-spiced dishes. Have a soft texture and are easy to mash.HOW TO USE> Use in salads, soups, slow cooked dishes,...
PERFECT IN VEGETARIAN RECIPESRed Kidney Beans have a mild nutty flavour and firm texture. Ideal in Mexican or Indian style dishes with hotter spices. Full of fibre, vitamins, and have a low glycemic index (GI).HOW TO USE> Tasty in nachos, burritos and...
WIDELY USED IN INDIAN COOKINGSmooth creamy texture, nutty taste, high in protein. Excellent in curries, dahls, side dishes with tamarind or added to soups.HOW TO USE> Soak: Rinse and soak for 2 hours. > Cook: Bring to boil and simmer for about 40min...
ALSO KNOWN AS VIGNA MUNGOEarthy flavour and softer texture than other dhals. Can be ground into a paste and used to prepare dosa, idli, vada and papad. Commonly used for tempering.HOW TO USE> Soak: Rinse and soak for 4 hours. > Cook: Bring to boil and...
Organic 
GMFree 
Gluten Free Ingredients 
Dairy Free 
No Refined Sugar 
Vegan 
Tasmanian 
Raw