Anson Mills

Can a Northener fall in love with southern agriproducts? I have been making a plethora of Southern dishes ever since a recent visit to Charleston and Savannah. I'm systematically working my way through a rice cookbook and am making cheesy blue grits on repeat with smoked gouda. My latest order included the heritage popcorn and every kernel popped. Perhaps I'll repost the last dishes I assay. Okra and Country Ham Pilau and Field Pea Hoppin' John pictured here. I describe your products as a hyper local version of Bob's Red Mill. Love from Wisconsin!

I purchased four 12oz bags of coarse white grits in January (a first time purchase since my favorite, Byrd Mill of Virginia, went out of business). The product that I received was a mixture of coarse ground and powdered grits in all 4 bags. They clumped up when added to boiling water and became gummy when cooked. I sent an email to the company expressing my disappointment in their product, and attached a closeup photo. I received no reply, let alone a replacement for this poor quality product that I received. I do not recommend purchasing anything from this company, as they do not stand behind their products. I have since discovered Woodson Mill in Virginia and they sell wonderful coarse ground grits.

I LOVE this mill, let me count the ways. Excellent website that makes learning, buying and cooking a dream. The love and care they put into their products is evident, including packaging and detailed instructions. I’ve made several recipes w their products. All are delicious! And what better way to introduce loved ones to grits than with a blue grits breakfast? Yes it’s expensive, but treat yourself and your family. I’ve found they make great gifts too.

Anson Mills Carolina Gold Rice and Native American Blue Corn grits are simply amazing! We just placed our 2nd order and can't wait to share these superior tasting grains with our loved ones for special meals. Another interesting observation about these items is I genuinely feel a "food happiness" when I consume them. It's like my body is receiving something special and blessed into it. I usually don't wax mystical about food but there it is. The bottom line is this seriously high quality food produced by passionate, deeply educated and caring people. We wish them many years of success!

I have been ordering their cornmeal (fine ground yellow) for a couple years now and it makes the best cornbread and a wonderful coating for fried fish (soaked in buttermilk and seasoning in the cornmeal). I am a native of Columbia and hope to come through there this fall and visit their store. Maybe save some shipping costs. THE BEST!!

Highest quality grains. I love their oats though I don’t use them for granola as they are not meaty enough (but I understand why). The Farro is outstanding, very nutty and obviously not refined. I like the rice but it’s a bit of a process cooking then putting into the oven to dry out. I understand that this is a process for the best outcome, but is a bit time consuming. Make the rice ahead of time is all I can say.

Just placed my second order with Anson Mills-- their buckwheat flour, their oatmeal, their grits, their cornmeal -- out of this world. It's very different than what you can buy in a store, have never tasted oatmeal like this. Definitely follow the recipes they give you on the site, the products are not what you're used to!

I don't usually write google reviews, most certainly not unsolicited ones, but the flour and rice they sell is so outstanding I want more people to know about it so that they don't go out of business and I can keep eating their products. I make the vast majority of our bread (and other baked goods) and while their product is expensive, all I use in my bread is four, salt, water and yeast/sourdough starter. So, considering this one pack makes three loaves of sandwich bread (or their equivalent in other breads) I still don't consider it too expensive for what I get. Also, I'm one of those people who isn't allergic to wheat (thank god) but who does get super upset to my stomach when I eat it so I was limiting myself to like, only special occasions. Then, I went on a trip to France and tried a baguette. To my surprise I didn't get sick at all and so ever since then I've been making my bread with French flour I import from France. I hate doing that for so many reasons and so I've tried many times to get really good American flour and in-spite of all my excitement that it was gonna work, no dice. When I saw this milll and read about their process I thought I'd give it a shot , although frankly I didn't expect it to work out. Amazingly enough, this behaves exactly like the french flour does when it comes to my reaction. Even more surprisingly, this tastes even better than anything I have ever had. I honestly never knew flour could have this much flavor. Given that it's the primary ingredient in my bread, it's really noticeable. Oh, and I kind of feel like I should make it clear I wasn't buying the cheap french flour, no, I was going through some crazy expensive organic mill in France. It was amazing flour, but this one is still better. So glad to have found them and I'm literally not buying flour from anywhere else so long as I live in the SE and can afford it.