Freekeh has been a staple in Middle Eastern diets for centuries, and has recently started surging in popularity in the West. Freekeh has more protein and twice much fibre as quinoa, as well as almost one third of the fat content. Freekeh has been a staple in Middle Eastern diets for centuries, and has recently started surging in popularity in the West. Freekeh has more protein and twice much fibre as quinoa, as well as almost one third of the fat content.
Freekeh, sometimes called farik, is wheat that is harvested while the grain is young and green. Roasted over an open fire, the straw and chaff are burned and then rubbed off. The grain left on the inside is too young and moist to burn, so what you’re left with is a firm, slightly chewy grain with a distinct earthy, nutty and slightly smoky flavour.
Described as a ‘new’ ancient grain – it has been a staple in Middle Eastern diets for centuries – freekeh has recently started surging in popularity in Western markets, fuelled in part by the burgeoning interest in whole and ancient grains.
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Avocado Oils and Pulp
Largest Manufacturers of Tahini in the world
Silan, also called Biblical Date Honey or Date Syrup and tastes like molasses and can be used as a sweetener for a variety of foods.
Suppliers of nut based ingredients to the food industry and are internationally approved suppliers for Unilever and Nestlé
We have an established relationship with Gourmand S.A. (Belgium) spanning from 2011 getting their products into the UK market.
