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Grains and Pasta

One of the wonderful things about grains and pastas is, every culture around the world eats some kind of grain or pasta. And they are, for the most part, wonderfully neutral in flavor, so they can be adapted to every taste. People began domesticating grain more than 11,000 years ago in the farmlands of the Fertile Crescent, which brought enormous changes to the lifestyles of our ancient ancestors. And there’s good reasons for that; grains are filled with fiber and are often a great source of protein, so they’re a terrific building block for healthy eating. Whether you prefer long-standing favorites like rice or fettucine, or are looking for a grain that’s a bit off the beaten path, we have the recipe for you.


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