Medium size lentil, between 5 and 7 mm and a light-green color. Sometimes mottled. It has an exquisite taste, very soft texture, a barely noticeable skin.
These Lentils stands above the others for its greater richness in protein, fibre and iron. Its fine and uniform texture and the softness of its skin, which seems almost nonexistent are characteristic.
They are traditionally used in different kinds of soups and stews, mostly combined with various meats and vegetables.
They have the Protected Geographical Indication “Lenteja de la Armuna”. The lentils are grown on the certified parcels by registered farmers who respect all the rules and regulations for growing these lentils.
It is advisable to keep these lentils to soak at least 8 hours before cooking.
This is Nordic Tempeh made from organic Danish fava beans and local seaweed (Sea lettuce) harvested in the wild.
The fava beans ensure a deep umami and the seaweed adds a wonderful aroma. It won a gold medal by getting maximum points in all criteria and was titled ‘Best in Class’ at Nordic Artisan Food Awards 2022, where the jury wrote: ‘This product raises the horizon of what a tempeh can be. It has a wide range of uses and can be eaten raw and fried, for both sweet and savory dishes. A Nordic tempeh at its best!’
This is Nordic Tempeh made from organic green and yellow split peas.
The taste of Danish grown split peas are light, rounded and slightly sweet - which makes a beautiful and very good tempeh, that goes well with almost any kind of seasoning.
This is Nordic Tempeh made from organic Danish rye, barley, oats and hemp seed flour.
This is possibly the most special and innovative type of tempeh we have developed. This is truly a product representing the best of Danish and Nordic taste. It is slightly sweet and nutty, with aromatic notes that invites you into the sunbaked fields of Danish summer. Winner of the most prestigious Danish food product innovation price (‘Sol over Gudhjem’), where Denmark’s greatest chefs and gourmets gather every year. Highly recommended.
These chickpeas are from the region of Fuentesaúco, located in province of Zamora, Castilla y Leon (Spain).
It is characterized by a soft and uniform skin of intermediate roughness, well adhered to the grain, creamy color and without spots, medium to large size, pronounced and curved beak. Its texture is buttery, uniform and always of pleasant taste. Furthermore, the skin is practically imperceptible, is the thinnest known for these legumes, keeping their integrity intact during cooking.
They have the Protected Geographical Indication “Garbanzo de Fuentesaúco”. The chickpeas are grown on the certified parcels by registered farmers who respect all the rules and regulations for growing this kind of chickpea.
It is advisable to keep these chickpeas to soak at least 8 hours before cooking.