Anson Mills grows the heirloom Abruzzi rye that was famous in the Carolina Territory during our colonial era—the very rye flour used in “thirded breads,” such as the famous Boston...
The mother of durum wheat (the go-to wheat for semolina pasta in the Western world), ancient emmer dates to the dawn of domesticated agriculture. Emmer has been present in many...
Classic-style, authentic polenta from new crop white or yellow flint corn, Anson Mills polenta displays appealing floral corn aroma and flavor, and a silky, beaded texture when properly cooked. Produced...
Milled whole grain from Red May, the first improved wheat of colonial America, this new crop flour possesses baking properties and fragrance regular flours cannot touch. Used full strength, its...
Italian food culture is founded on porridges of buckwheat, chestnuts, farro, and, of course, corn. But we particularly love the special niche of 16th century porridge culture in the Po...
The grandfather of long-grain rice in the Americas, Carolina Gold is a delicate non-aromatic rice with chameleon starch properties that allow it to produce fluffy, individual grains; creamy risotto; or...
Anson Mills Carolina Gold Rice Flour is golden-hued from retained germ and bran, damp with oil, finely textured, and slightly granular. Possessing none of wheat flour’s gluten properties, CGR flour...
Because Carolina Gold Rice possesses low tensile strength, its grains are subject to fracture. Shorts, brokens, or grits—which result from threshing or milling—catch in the tiny dimples of a uniflow...
Like its polished twin, Laurel-Aged Charleston Gold Rice, Charleston Gold Brown offers appealing new crop aromatics and a distinctly pearly grain for grain palate experience. Beyond this, Charleston Gold Brown...
Field-ripened, freshly milled coarse sweet cornmeal produces the open crumb and high floral notes that characterize classic black skillet cornbread.
With particles of corn ranging in size from 1/6 to 1/26 of an inch, Anson Mills coarse grits are produced from field ripened Carolina Gourdseed White or John Haulk Yellow...
Settlers along the southern colonial frontier grew Pencil Cob corn, named for its very narrow cob. When there were no large local mills to produce Pencil Cob grits, milling became...
Farro medio, the most stalwart Italian heirloom grain within the ancient emmer wheat culture of the Mediterranean rim, has a deep presence dating to Roman-era staple farming in the region...
Farro Piccolo lays claim to a number of distinctions: It is the smallest grain to fall under the farro classification, a broad category that includes small emmer (parent of modern...
Screened to a silken finish from the finest Red May wheat, this flour is an exact reproduction of the pastry flour of the Colonial South, which has been out of...
Freshly milled fine sweet cornmeal brings a forward rich corn aroma and flavor to hush puppies, muffins, spoonbread, cookies, and cakes. Its fine texture creates crisp, delicate breadings as well.
Anson Mills French Mediterranean White Bread Flour is milled from 18th century white heirloom wheat emanating from Provence, in France. We hand-bolt the flour very fine for broad application in...
Anson Mills Gluten-Free Flour blend employs three of our top-performing and flavorful grains. Finely milled Carolina Gold Rice Flour (45 percent), 18th Century Style Rustic Toasted Oat Flour (45 percent),...
Fresh and loaded with natural oils, Anson Mills new crop oats are so moist they must first be toasted in order to be hulled. Besides reducing cooking time, toasting produces...
Thousands of years ago, in these very lands, flint corn was toasted in hot sand until the kernels popped. The small and delicate Appalachian heirloom flint corn we now offer...
Henry Moore Yellow Hominy Corn is an authentic South Carolina-grown hominy corn bred over 150 years ago. (Classic hominy corns have big, round kernels.) Regular milling leaves Henry Moore cold,...
A love child of our famed Carolina Gold Rice and a lost rice called Charleston Long, this elegant and perfumed long-grain rice has been stored with wild red bay laurel...
Produced from authentic whole corn hominy grist, but milled slightly finer than Coarse Grits, Anson Mills quick grits possess the natural whole corn richness, creaminess, and fragrance of 100% germ-retained...
Who said corn is supposed to be white or yellow? Native Americans and European settlers grew corn in every color of the rainbow, and those colors had deep meaning as...
With coarse flecks of lapis against lavender-hued slate, Appalachian blue cornmeal has historic ties to the foodways of the Carolinas and Georgia that date back to pre-Columbian times. In colonial...
Benne was brought to the Carolina Sea Islands by enslaved Africans. We know benne today as sesame, but there is little resemblance in flavor or form between the two. Modern...
Created in the Japanese ni-hachi style (in which buckwheat flour is strengthened by the addition of wheat flour to make soba noodles), this flour was developed after extensive research and...
The definitive handmade flour for the finest fresh pasta, Farina di Maccheroni ‘oo’ Crema is hand-scrubbed and hand-bolted in the manner and style of 17th century Italian flour to extract...
Anson Mills Pizza Maker’s Flour is a blend of fine whole grain heirloom European white flatbread flour and ‘oo’ heirloom bread flour. Made into dough with 85% hydration (9 parts...
Anson Mills grows many types of buckwheat, but this large-groat Japanese heirloom variety—planted at our Carolina mountain farms in late summer and harvested as new-crop seeds after the first killing...
Coarser than our whole grain wheat flour, Anson Mills graham flour is cold-milled from Red May wheat and hand-scrubbed to break large bran particles into smaller bits. The finished product,...
Milled from an Italian heirloom red trentino flint that was, until recently, nearly extinct even in Italy, Anson Mills Rustic Polenta Integrale shows bright flecks of crimson bran, and features...
Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. It disappeared from production with the Great Depression and was...
In the Old World, toasted oat flour was a universal element of Celtic hearth breads produced with wild ferment. Easily milled from kilned oats, oat flour became a secret weapon...
Enslaved Africans brought benne seeds from Africa to the Carolina Sea Islands in the early 18th century and cultivated them in hidden gardens for nearly a century as a staple...
Ruddy and diminutive, Sea Island Red Peas represent the variety of heirloom field peas that informed early versions of the dish we know as Hoppin’ John in Coastal Carolina. Expressing...
An heirloom variety of spelt wheat, farro is used in Italy as a foundation ingredient in soups, stews, salads, and desserts. The Italians also mix farro with rice—or substitute it...
Celebrated at the table in all 13 colonies prior to our Revolution, rice waffles were revered for their unique crispness and delicate flavor. Particularly beloved in the South, where rice...
Anson Mills Trigo Fuerte is a blended wheat flour designed to produce classic flour tortillas and flatbread such as focacce. We create Trigo Fuerte from two fine heirloom wheat varieties:...
Possessing a golden whiteness, White Lammas Cake Flour brings unique flavor qualities to the cakes it fashions: a whisper of honeyed sweetness, the subtle scent of fresh cream, and faint...
