£3.49
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| Hemp seeds are a delicious, nutritious but long overlooked food. With a delicious nutty flavour and a pleasing crunch, they’re great in muesli, salads, breads, biscuits and more. Whole hemp seeds have more fibre and crunch than shelled seeds. |
Hemp seeds are the nutritious seeds of varieties of Cannabis Sativa with no psychoactive THC content. They offer an ideal ratio of omega 3 and 6 fatty acids, and are rich in plant-based proteins and fibre.
We're working with the British Hemp Company to offer a range of hemp seed products grown by their network of British hemp growers and processed at their base in Wiltshire.
Add whole or milled to breads, bakes and cereals or use toasted as a crunchy salad topper. Try crushing with a pestle or whizz in a blender to make a coarse flour.
Unpasteurised seed - do not consume raw.
Hemp seeds (Cannabis sativa)
No Allergens
| Typical values | Per 100g |
| Energy | 1867kJ (452kcal) |
| Fat | 31.9g |
| of which saturates | 3.2g |
| Carbohydrate | 4.1g |
| of which sugars | 1.6g |
| Fibre | 27.8g |
| Protein | 23.3g |
| Salt | <0.03g |
Fab in my homemade granola. Lovely crunch.
Crunchy delights
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
I often find fava beans a bit bitter (is it just me?!) so have previously just used them in quite heavily flavoured dishes. Not these ones though - no bitterness at all - just really tasty. I often eat them just with a bit of seasoning and drizzle of oil!
This unusual flour is something everyone should try. I use it in sourdough and yeasted bread, and it makes an unusually dense dough that is actually rather textured and nice to stretch and fold even when using at 50:50 with white. It has a very nice flavour with a long prove - and so far has never over-proved on me by going liquidy. Aside from its unusual flavour and appearance, I have achieved a good firm and edible crust that doesn't turn into nasty shards
I make fantastic tasty hummus with Carlin Peas . I cook up the whole pack, then freeze in very small batches., equivalent to a canful, and they defrost overnight. I sometimes add butter beans or flageolets and vary the flavour with all sorts,…paprika, sun-dried tomatoes, aubergine etc. Or I can add them frozen to meat or veg stews, stir fries etc. love them!!
Really like this dish, great flavour and some real substance to it!
Fantastic grain for making risotto's and stews creates a really great creamy texture during cooking without the addition of dairy (although the addition of dairy elevates everything!) They don't overcook unlike rice so its almost a foolproof alternative, the end results are a moreish bite to the cooked grain.