Grains & Seeds
Pinto Beans
A staple of many Latin American countries' cuisines, pintos are little yet incredibly tasty. They are usually eaten with rice and are made with refried beans and chile con carne. In addition, pintos are used in stews, casseroles, minestrone soup, and three-bean salads. We handle both presentations, in bulk and packaged.
Black Beans
The black turtle bean is a tiny, glossy species of common bean that is particularly well-liked in Latin American cooking, while it is also present in south Louisiana's Cajun and Creole cuisines. It is indigenous to the Americas, much like every other variety of the common bean. We handle both presentations, in bulk and packaged.
Long grain white rice
Long-grain milled/white rice consists of rice kernels that have had both the hull and bran layers removed. It is also sometimes referred to as white rice. Most milled rice is enriched, which gives it a nutritional value similar to brown. We handle both presentations, in bulk and packaged.
Sesame with or without cuticle
The edible seeds of Sesamum indicum, sometimes referred to as anjolí, sesame, or sesame seed, come from a plant in the Sesamum genus. The plant is grown for its highly oil-rich seeds, which are utilized in foods like hamburger bread.
Broad Beans
Extensively grown for its tasty seeds. The main bean in Europe is the broad bean, despite its relatively lower profile in the US. Broad beans are often planted as cover crops and green manures, just like other vetches. Broad beans include modest levels of iron, thiamin, and riboflavin along with their high protein content.
Lentils
Around the world, lentils are utilized in cuisine. Split lentils, known as dal (often with their hulls removed), are frequently cooked into a thick curry that is typically eaten with rice or roti in the Indian subcontinent, where lentils are a staple food.
Pinions
They are usually added to meat, seafood, salads, vegetable dishes, sweets, and desserts in Mediterranean cooking. They are frequently used in sweet dishes like pine nut coca or panellets, as well as salads like Catalan spinach, in Valencian and Catalan cuisine. They are a necessary ingredient in pesto, an Italian sauce. They are commonly used in the Landes salad in southwest France. Among other delicacies, they are used for several types of Baclava in Greece and the Maghreb.
It's common to eat it as a snack and to prepare desserts in Mexico. From a historical perspective, it's possible that the Mexica were able to go from Aztlan because to the survival food.
