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Help spread the word about PI-Y Brazil Nuts with these beautiful and compelling Eat Nuts postcards. Send them to all your friends!
The more people buy PI'Y - the Kayapó name for Brazil nuts - the more our direct trade helps strengthen the Kayapó people, their culture and the Amazon rainforest they protect and depend on. Trading the nuts provides financial autonomy for around 600 families in over 50 Kayapó villages, and helps protect Indigenous lands - 40 thousand square miles of Amazon rainforest.
The Land Workers' Alliance, Roddick Foundation, Hodmedod and Kayapó-led cooperative COOBÂ-Y have come together to build a new direct trade relationship in solidarity with the Indigenous fight for survival, bringing wild-harvested nuts directly from the Kayapó people of Brazil to the UK for the first time.
Collections: All Hodmedod & Guest Products , Brazil Nuts - Solidarity Trading , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Merchandise , Nuts , Odds & Ends
Category: Brazil Nuts , Nuts , Postcards
Type: Merchandise
Get in touch at hello@hodmedods.co.uk or 01986 467567
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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've spent years looking for a worthwhile healthy alternative to rice both in Europe and Asia. All the time it was lurking in East Anglia at Hodmedods waiting to be discovered. It's now a cupboard staple. More flavour than commercial rice, more fibre, too. Emmer and lentils! Who knew! Great stuff!
Excellent, very professional and you are kept up to date about your order, will use them again
This is a very nice product - delicious, subtle and very versatile. It's a good value too. I highly recommend it.
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