Savannah Mills

A World of Flour.

$17.99 - $19.99

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SAVANNAH MILLS

Savannah Mills brings you the best flour that Africa and Asia has to offer. Our line of flours from abroad are helping the world broaden its horizons and tap into the multitude of species and flavors of legumes, grasses, and grains that make for wonderful flours. When you use Savannah Mills, you support the local economies and ecosystems that harvest and process these ingredients.

Fonio Flour is a gluten free ancient grain native to West Africa. It’s high in protein, fiber, and amino acids and can grow very quickly in drought conditions, making it an important staple crop. Bambara Flour is made from the Bambara Groundnut, a hardy legume also from Western Africa. It too is well suited for drought and is a nutritious complete food with good amounts of carbohydrates, protein, fat, fiber, and vitamins. Rounding out our African flour collection is Teff, the incredibly important ancient grain from Ethiopia and Eritrea that makes the world-famous Injera, the traditional Ethiopian flatbread.

But we’re not just all about Africa, we’ve also sourced Finger Millet Flour from India, a fast growing cereal that can also thrive in poor soil conditions. This flour has high levels of calcium, dietary fiber, and antioxidants and tastes delicious too. Finally Tartary Buckwheat flour from China is a species of buckwheat with origins in Asia. this flour is high in iron, zinc, and anti-inflammatory antioxidants, as well as being considered effective at reducing cholesterol levels.

These flours has so many inherent benefits and tastes that we encourage you to try them all and find your favorites. When you buy and use Savannah Mills, it’s a great way to diversify your pantry and diversify the world’s food supply. Help ensure that these wonderful foods, and the communities that produce them, keep thriving for years to come. Buy Savannah Mills, a world of flour.

Created by Alpha Food Labs (Danielle Gould + Mike Lee)

 

Concept Inspired By...

Savannah Mills was inspired by the following movements, technologies, and trends in food today.

  • Agrobiodiversity: A measure of the diversity of organisms in an ecosystem. In nature, where biodiversity exists, the system is typically more resilient to threats such as disease and pests. The Food and Agriculture Organization of the United Nations defines Agrobiodiversity as, “The variety and variability of animals, plants and microorganisms that are used directly or indirectly for food and agriculture, including crops, livestock, forestry and fisheries. It comprises the diversity of genetic resources (varieties, breeds) and species used for food, fodder, fibre, fuel and pharmaceuticals. It also includes the diversity of non-harvested species that support production (soil microorganisms, predators, pollinators), and those in the wider environment that support agro-ecosystems (agricultural, pastoral, forest and aquatic) as well as the diversity of the agro-ecosystems."

  • Regional flavor: Locally made packaged food products have been in existence since the the dawn of the packaged food industry. However, with the Green Revolution, we lost that sense of place behind a lot of packaged food. Food was simply manufactured and the origins of the ingredients were obfuscated behind opaque ingredient labels. But the movement to bring back food that tastes like a region is back. More and more food producers are creating products that tout a certain crop or animal’s geography as a key component to the story and taste.

    • Sample Organizations: Anson Mills, Washington State University Bread Lab

    • Read More: Modern Farmer (http://bit.ly/2r4IznD)