Native to North Eastern Africa, sorghum is celebrated as a supercrop An incredible wheat flour replacement, it’s mild-tasting, packed with nutrients and sustainable, meaning it’s great for both our bodies and the planet.
Protects cells from damage and is important for perception, memory and mood (manganese and iron)
Aids energy creation and maintains healthy bones, teeth and muscles (phosphorus and magnesium)
Contributes to mental and blood health and supports nervous system function (vitamin B3, B5 and B6)
Promotes healthy digestion and gut health (fibre)
What goes in.
Certified organic sorghum.
What's kept out.
Fillers and preservatives.
Did you know?
Did you know that most wheat isn’t what it used to be? Due to modern modification, commercial wheat is now faster to grow and more resilient to pests. This has come at a big cost to health. Its new, unnatural properties aggravate our intestinal lining, inhibit mineral absorption and cause immunoreactive issues. Switching to wheat-free or organic flour is best for our health.
Grown in India, packed in New Zealand.
The sweet and nutty flavour of sorghum flour works for both savoury and sweet recipes. Use alone in everything from pasta to pancakes, or mix with other flour when baking.
Meet Ceres Organics. What began as New Zealand’s first urban organic vegetable co-op is now a one-stop-shop for natural cooking and snacking essentials. Expect a dynamic range of pasta, canned goods, rice crackers and flours, all ethically produced with organic or biodynamic methods in mind. But Ceres Organics’ goodness goes far beyond the food. They’ve proudly created an ecologically and socially responsible distribution chain. Tick. They regularly contribute to the well-being of over 2000 children and their families in Peru. Tick. And they are the first New Zealand company to become EcoSocial certified for their commitment to organic fair trade. Tick, tick, tick.