Dried organic parsley flakes with light herbal flavour and bright green colour.

Peeled, dried green peas that are mechanically split for faster cooking. Light green with a slightly sweet, mealy flavour when cooked.

Rich, buttery nuts from a hickory species native to southern North America. High in mono- and polyunsaturated fats, and a good source of oleic acid, vitamin E, thiamin (B1), magnesium, and fibre.

Whole organic black peppercorns offering bold, pungent spice when cracked or ground fresh.

Organic peppermint leaves with refreshing, cool aroma used in infusions and culinary blends.

High-fat seeds from several pine species. Extracted from cones in a labour intensive process, contributing to their premium value. Grown in regions including China, Italy, Mexico, North Africa, and the U.S. Southwest.

Single-ingredient dried organic pineapple—no sulphur, dyes, or added sugar.

Medium beans with a buff background and pinkish-brown freckles that cook to a uniform pink. Earthy, full-bodied flavour and mealy texture; closely related to red kidney beans.

Dried plums with a sweet, deep taste and sticky, chewy texture. A natural sugar “frosting” may appear and is harmless.

Whole-grain popping corn that puffs when heated. A high-fibre, non-GMO snack; also a source of iron and B vitamins.

Tiny seeds ranging from white to blue/black with a delicious nutty flavour; organically grown.

Made by mashing, centrifuging, sieving, and drying organic potatoes. Very high viscosity with minimal odour / flavour; sauces thicken clear and stay transparent when cooled.