Pantry

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina.

Sabzeh Unpelted wheat is the most nutritious form of the wheat grain. This grain is most commonly used for sprouting and growing on Persian New Year and is presented on the Haft-Seen as a symbol of rebirth and growth. To grow Sabzeh, simply soak for 3 days, changing the water daily. Then, place flat on a tray or platter covered with a wet paper towel near a window. Keep most paper towel for a few days until wheat has started to grow. Keep lightly remoistening when necessary. Ingredients: Wheat Allergen: Packed on shared equipment with wheat, tree nuts, soy and sesame.

Rich in fiber and essential vitamins and nutrients, grape leaves are a staple in pantries throughout the Mediterranean. We hand-select only the most tender leaves of Greek grape vines for our flavorful Dolmadakia, also known as Stuffed Grape Leaves. Krinos Dolmadakias are stuffed with a delicious blend of rice, herbs and spices. A classic component of Greek and Turkish meze tables, stuffed grape leaves are also popular in Middle Eastern platters, enjoyed with hummus, baba ganoosh and olives. Simply drizzle with olive oil and lemon and serve.

Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains as well.

Sugar free syrup is used as a sugar substitute for diabetics and dieters. It can be used in all kinds of confections such as: Kunafa, Baklava, Katayef, Pan Cakes, Glazing or for any recipe that calls for a simple syrup. Can also be used to sweeten beverages such as teas and coffees. No refrigeration needed.