BEANS & GRAINS
Items 1 to 9 of 9 total
This white bean was originally cultivated by the Aztecs in Mexico. Introduced to Europe by Christopher Columbus, it has been cultivated for centuries in Tarbes, at the foot of the Pyrénées, where it's said that the combination of the pebbly soil and the mild climate produces a bean unlike any...
"The best lentils in the world," according to Patricia Wells, these lentils are grown in the red volcanic soil of the Velay and are known for their unusual coloring--dark green marbled with blue--and fine taste.
Awarded France’s coveted “Label Rouge” in 2010, this small shiny white kidney-shaped bean is tender and melting, with a thin skin. It figures prominently in dishes of the Vendée region, such as jambon-mogettes (ham and white beans). Like other white beans, it is good with lamb and sausages and even...
This long-grain black rice is similar in aspect to wild rice from Canada, but it is in fact a different plant. Rich in nutrients including iron, black rice has a nutty taste, reminiscent of freshly baked bread. Uncooked, the rice is black; cooked, it turns deep purple thanks to its...
The Camargue, a flat marshy region just south of Arles formed by the Rhône delta, is famous for its salt flats, horses, bulls, cowboys, flamingoes . . . and rice. Rice cultivation in the area goes back to the 14th century, aided by the relatively constant temperature, bright light, and...
BENOIT RIZ DE CAMARGUE The Camargue, a flat marshy region just south of Arles formed by the Rhône delta, is famous for its salt flats, horses, bulls, cowboys, flamingoes . . . and rice. Rice cultivation in the area goes back to the 14th century, aided by the relatively constant...
First produced by Gabriel Chevrier in 1872, these small thin somewhat flattened beans are harvested in August and September before they have matured. Technically a white-seeded bean, they retain their chlorophyl and thus their green color much longer than other beans. Their delicate taste makes them an excellent accompaniment for...
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