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This is the very opposite of a new-fangled flash-in-the-pan. It’s been around for a very long indeed. It’s cultivated in the snowy forested regions of Northern Turkey and was a staple food for our ancestors. With its low gluten and high protein content, this has been a ‘nutrient-dense superfood’ long before the term came into fashion. It can be cooked and treated much like any other grain – warm in a pilau-style dish or served at room temperature in a salad, stirred through with all sorts of things. We’ve made it into the base of a rather stunning dish at our NOPI restaurant, served with a shiitake dash and some pickled green almonds.


Siyez grains (gluten)

Shelf life

30 March 2018

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Perfect with

  1. Planeta olive oil |

    Planeta olive oil

    An extra special extra virgin oil to finish salads with or for dipping bread

  2. Preserved lemons |

    Preserved lemons
  3. Red quinoa |

    Red quinoa

    Protein-rich, very nutritious and completely delicious. Mix with plain quinoa for visual flare


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