Anitas Organic Products
ANITA'S ORGANIC goji berries
goji berries

Why its so great!

Goji berries are also known as wolfberries or western snowberries. Dried goji berries can be eaten raw or cooked. Their taste is similar to that of raisins, although they may be drier, more tart than sweet, with a slight herbal scent. They are often used in soups, combined with chicken or pork, vegetables and other herbs.

An Idea for Preparation

Goji berries are an excellent healthy snack. A handful a day makes a great addition to children's lunchboxes. They are also delicious in your muesli and cereals, yogurt or ice cream. Try adding goji berries to your jams, pastries, pies, cookies, cakes, muffins or scones. You can even use them in smoothies, liquidized as a drink, in soups and stews, curries.

Country of Origin


A Superfood that contains more vitamin C than an orange and more beta-carotene than carrots.

Healthy Benefits

Goji Berries are a very rich source of vitamin C, having 500 times more vitamin C per ounce than oranges, actually more almost any fruit you could name. They are also a superb source of vitamin A, not surprising because they are a really pretty red color. Goji berries also have vitamins B1, B2, B6, and E; they are becoming a famous antioxidant.

They are also a rich source of both selenium and germanium. The berries have 18 amino acids (higher than bee pollen) and 21 trace minerals, linoleic acid, and more beta carotene than carrots. In Oriental medicine, they are said to correct chi deficiency, meaning that people with low energy, insomnia, heart palpitations, and even anxiety are more comfortable after consuming goji berries

" Anita's locally mill wonderful flours will allow you to create the best nutritious breads ever.  We have tried flours from other mills in our restaurants but always go back to Anita’s. Thank you to John and your family for championing local mills in B.C. and Canada that are committed to creating high quality, nutritious flours and grains for us to enjoy baking and cooking with."

Suzanne Fielden
Rocky Mountain Flatbread