Wheat is one of the most common foods but wheatberries - the whole wheat grains - are surprisingly rarely used. They're a versatile, tasty and nutritious ingredient that brings the full flavour of wheat, whether used whole or freshly milled.
The grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
These Wheatberries are from a crop of Paragon variety, which is well suited for bread-making, being relatively hard / high in protein. It works best with a long fermentation for sourdough baking.
Add cooked wheatberries - or if cooking time allows, dry grains - to soups, stews and casseroles.
Use cooked or toasted grains as the basis for or tasty addition to salads.
Mill uncooked grains to produce a tasty and versatile flour.
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Wheat Grain (Gluten)
For allergens, see ingredients in bold
|Typical values||Per 100g, raw whole grains|
|of which saturates||0.3g|
|of which sugars||2.1g|
Suitable for vegans and vegetarians
Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt.
With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
Why not also try our Red Fox Carlin Peas, a lighter coloured red-brown variety?
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
Red Foxes are a red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour. Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. They make an excellent British substitute for chickpeas.View full product details