Whole spelt (or dinkel) grains are the intact kernels of the ancient spelt variety, a close relative of wheat. These grains retain their outer bran, germ, and endosperm, making them highly nutritious and rich in fibre, protein, vitamins (such as B-complex), and minerals like magnesium and phosphorus. Spelt grains have a slightly nutty, sweet flavour and a chewy texture when cooked.

They are versatile and can be used in a variety of dishes, such as salads, soups, and stews, or as a hearty alternative to rice or quinoa. Spelt grains can also be soaked and sprouted for added nutritional benefits or ground into flour for baking breads, pastries, and pasta. Their robust flavour and nutritional profile make them a popular choice in both traditional and modern recipes.

Whole barley grains are the unprocessed form of barley, with the outer husk removed but retaining the bran, germ, and endosperm. These grains have a chewy texture and a mild, nutty flavor. They are highly nutritious, rich in fiber, vitamins (particularly B-vitamins), minerals (such as magnesium and iron), and antioxidants.

Whole barley grains are versatile and can be used in a variety of culinary applications. They can be cooked and used as a base for salads, soups, stews, and grain bowls, offering a hearty, satisfying texture.

Barley can also be sprouted to create barley grass for juices and smoothies. Additionally, whole barley is often used as a side dish or mixed into casseroles, and it serves as a key ingredient in certain breakfast cereals. As a whole grain, it is an excellent choice for those looking to incorporate more fibre and nutrients into their diet.