Some of the hottest new specialty food products were recently premiered at the Summer Fancy Food Show in New York City, setting the trend for what consumers will be wanting in the way of natural, farm-to-table and healthy foods at supermarkets and grocery stores across the nation.
That’s where Pereg Natural Foods, a leading producer of premium, all-natural spices and spice blends, ancient grains and quinoa products debuted its new line of Kaňiwa (baby quinoa) as well as new blends and flavor infused varieties of freekeh, teff, farro, basmati rice and quinoa, among other all-natural products and kosher certified products.
According to Gill Schneider, CEO, Pereg Natural Foods, “Baby quinoa is predicted to become the next ‘new’ ancient super food. Also known as Kañiwa, it is an excellent source of complete protein and amino acids, is exceptionally high in iron and is gluten-free. This grain cooks up with a crunchy texture, and offers a nutrient rich food for breakfast, lunch and dinner. We are excited to bring consumers yet another healthy choice to serve to their family and friends.”
Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. Unlike regular quinoa, kañiwa doesn’t have saponins, the coating that gives quinoa a somewhat soapy, slightly bitter flavor if not rinsed properly. Kañiwa is actually easier to process due to the absence of saponins. (Note that all quinoa from Pereg is pre-rinsed and ready to cook from the package.) Another advantage kañiwa has over quinoa is that it’s an even better source of iron.
Pereg’s Freekeh is available in green roasted, ginger sesame and vegetable flavor blends. Freekeh is young, green wheat that is roasted over an open flame to give this grain a delicious slightly smoky flavor and chewy texture similar to bulgur. Freekeh is lower in fat than brown rice, higher in fiber than quinoa or brown rice, also a great source of calcium. It can be used in soups, casseroles or enjoyed seasoned up as a side dish; freekeh makes a great alternative to rice or couscous.
Pereg’s teff porridges are available in brown or ivory varieties as well as mixed with nuts and berries or with chocolate. In addition to being gluten-free, teff is higher in protein than wheat, is a great source of iron, calcium and amino acids. This ancient whole grain has a pleasantly sweet nutty flavor, and the small size makes it easy to digest. Whole teff can be toasted and used to add a little crunch to salads to muffins; boiled teff can be prepared with milk or water for a sweet porridge or spiced up for a side dish; raw teff can be ground into flour and baked into injera bread, a traditional Ethiopian dish.
Farro side dishes from Pereg are offered in plain, or blended with mushrooms or new roasted garlic flavor. Farro is a hardy ancient grain and is a variety of wheat savored for its rich texture and mild flavor.It is a healthful grain that’s an excellent source of fiber, protein, magnesium, and iron. Farro is delicious seasoned up as a side dish as an alternative to rice or quinoa, tossed with some protein and vegetables in a hot / cold salad, used in soups or stews.
In addition, Pereg will feature new flavors of Quinoa side dishes, including ginger sesame, quinoa with lentils, quinoa with nuts and berries, and quinoa with roasted garlic.
Pereg was established in 1906, and is based in Clifton, New Jersey. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.
Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten-free cereal and much more. The company manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. Pereg products are available at select retailers throughout the United States and Canada.
All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO.Back To Articles