Organic Mixed Beans - 400g - Biona

Enjoy crisp-tender green beans tossed with blistered cherry tomatoes and golden fried garlic, all drizzled in a warm chilli-oil dressing. This vibrant side dish is perfect served warm or at room temperature, making it a delightful addition to any meal.

This zesty Black-Eyed Pea Salad is a protein-rich dish featuring crisp cucumber, ripe tomatoes, and a delightful hit of pickled peppers. Tossed in a flavorful dressing, it's perfect for a refreshing side or a light meal.

Inspired by the sun-soaked flavours of Tuscany, this vibrant platter salad layers tender cannellini beans and sweet red and yellow peppers over a bed of soft baby greens. Juicy cherry tomatoes, creamy feta, and a scatter of golden toasted pine nuts add richness and crunch, while a bright red-wine-and-Dijon vinaigrette ties it all together. Fresh basil and a pinch of chili flakes finish it with warmth and aroma. Naturally vegetarian and gluten-free, it comes together in about 20 minutes, perfect for sharing.

Deeply smoky, rich, and ridiculously comforting, this Smoky Haricot Bean Stew turns a humble tin of beans into a proper "hug in a bowl" midweek meal. With a hit of smoked paprika and a slow-simmered depth, it’s exactly what you want to be mopping up with a thick wedge of crusty bread on a grey afternoon.

This is protein in its most structural, unrefined form. Made with Organic Soya Beans—one of nature’s few complete plant-based proteins—this stew provides a complex fibre matrix. No protein isolates here; just a nutrient-dense, naturally protein-rich, slow-release bowl of real slow food that keeps you properly satisfied.

Year after year, the Mediterranean diet is ranked among the healthiest ways to eat in the world. It is not a fad or a strict regime, but a simple, generous way of eating built around real, whole foods, and at its heart sit some of the humblest ingredients of all: beans and pulses, one of the best plant-based proteins around. Here is what the Mediterranean diet actually is, why it is so good for you, and how our Nóstimo range of organic beans makes eating this way genuinely easy and affordable. What is the Mediterranean diet? The Mediterranean diet is less a diet than a pattern of eating, inspired by the traditional habits of countries around the Mediterranean Sea. It is not about counting or cutting out, but about what you fill your plate with. That means plenty of vegetables and fruit, wholegrains, and above all beans, lentils and other pulses, generous use of olive oil, a regular handful of nuts and seeds, some fish, moderate amounts of dairy, and only small amounts of red and processed meat. Herbs and spices do the work of flavour, and meals are built from simple, minimally processed ingredients. In other words, it is a way of eating that would look very familiar to your grandmother, and very unfamiliar to the modern ultra-processed shelf. Why it is so good for you The Mediterranean diet is one of the most thoroughly studied ways of eating there is, and the research is consistently encouraging. It is widely associated with better heart health and a lower risk of several long-term conditions, and it is regularly recommended by health bodies as a sensible, sustainable pattern to follow. Much of its benefit is thought to come from the sheer quantity of fibre, healthy fats and plant compounds it delivers, and from what it naturally crowds out: sugary, salty, ultra-processed food. It is worth being measured about this. No single way of eating is a magic cure, and diet works alongside sleep, movement and the rest of your lifestyle. But if you were to choose one eating pattern with a strong body of evidence behind it, the Mediterranean diet would be a very reasonable pick. Why beans and pulses are the secret If there is one food that defines Mediterranean eating, it is the pulse. Chickpeas, lentils, cannellini, butter beans and their relatives appear in soups, stews, salads, dips and sides across the whole region, day in and day out. There is good reason for it. Pulses are naturally high in plant protein and fibre, they are filling and satisfying, they are gentle on the budget, and they let you eat well while relying less on meat. They are, quite simply, the engine room of a healthy Mediterranean plate. The only catch with dried pulses is the planning: the soaking and the long simmer. That is exactly the barrier our Nóstimo range removes. Beans and pulses: an everyday plant-based protein Pulses are one of the best plant-based protein sources you can keep in the cupboard. A single tin delivers a genuinely useful amount of protein along with plenty of fibre, which is a rare and valuable combination, since most protein-rich foods bring very little fibre with them. For anyone eating less meat, whether vegan, vegetarian or simply cutting back, beans and lentils are an easy, everyday way to keep your protein topped up. There is a simple trick worth knowing, too. Beans and grains each provide slightly different building blocks of protein, and together they complete the set. Pairing pulses with a wholegrain, think beans on wholemeal toast, lentils with rice, or chickpeas with couscous, gives you a complete plant-based protein in the most natural way imaginable. It also costs far less than meat and is much lighter on the planet, which is part of why plant-based protein has become so popular. How Nóstimo makes it easy Nóstimo is Whole Food Earth's Mediterranean range of organic tinned beans and pulses. The name is a Greek word meaning tasty, and the range is cooked and canned in Italy in nothing but water, so what you open is simply beans and water, ready to eat. Turn the tin over and there is no long list of additives, just real food that happens to be convenient. It is the perfect proof that eating a healthy Mediterranean diet does not have to mean spending your evening at the stove. Each bean brings something to the table. Our Organic Chickpeas are the everyday all-rounder for hummus, salads and curries. Creamy Cannellini Beans and velvety Butter Beans are made for Italian soups, stews and simple dressed sides. Ready-cooked Lentils drop straight into soups and salads, while Black Beans and Red Kidney Beans bring heartier bowls and stews to life. Easy ways to eat more Mediterranean You do not need to overhaul your kitchen to eat this way. Build most meals around vegetables, a pulse and a good drizzle of olive oil, and you are most of the way there. Blend chickpeas into hummus for lunch. Simmer cannellini beans with tinned tomatoes, garlic and herbs for a fast stew. Toss any bean through a salad with olive oil and lemon. Stir lentils into a soup, or spoon butter beans alongside roasted vegetables. Add a handful of nuts, some fruit and wholegrain bread, and your plate is Mediterranean without any effort at all. Healthy eating that is genuinely affordable One of the best things about the Mediterranean diet is that its staples are cheap. Pulses, grains and seasonal vegetables cost very little, which makes this one of the most affordable healthy ways to eat. Nóstimo is deliberately priced to match, with tins starting at well under two pounds and multipacks that bring the cost down further, and our free Club unlocks lower prices across the range. This is the whole idea behind the Whole Plate: that most of your plate, most of the time, should be real, minimally processed food, and that eating well should be easy and affordable rather than a luxury. A cupboard of good tinned pulses is one of the simplest ways to bring a little of the Mediterranean into your kitchen. If you would like some gentle encouragement, our free 30-day Whole Plate Pledge is full of simple ideas to help you eat this way, one plate at a time. This article is for general information and is not medical advice. If you have a health condition or specific dietary needs, it is worth speaking to a doctor or registered dietitian.

Every good kitchen needs a hero it can rely on, and few earn that title as quietly as a tin of beans. It sits in the cupboard costing very little, keeps almost indefinitely, and turns into dinner at a moment's notice. Nóstimo is our own Mediterranean pantry range, built around exactly this kind of honest, useful food: organic beans and pulses, cooked and tinned simply, ready whenever you are. Here is what the range is, why it deserves a place on your shelf, and how to make the most of it. What is Nóstimo? Nóstimo is Whole Food Earth's Mediterranean range of organic tinned beans and pulses. The name is a Greek word meaning tasty, and it captures the spirit of the range: simple, everyday Mediterranean staples that make good food easy. Our Italian Collection is cooked and canned in Italy in nothing but water, so what you open is genuinely just beans and water, ready to eat straight from the tin. Real food, made convenient There is a common belief that convenient food has to be heavily processed. Nóstimo is proof that it does not. Turn the tin over and read the ingredients, and you will find just two: beans and water. No added salt, no sugar, no emulsifiers, no additives, no long list of things you cannot pronounce. That is genuinely all there is. This is whole food that happens to be quick, which is a rare and useful thing. It also removes the one barrier that puts people off dried pulses: the planning. Dried beans are wonderful, but they need soaking and a long simmer. A tin of Nóstimo skips all of that. You get the same real, nourishing pulse, cooked and ready in seconds, which makes eating whole genuinely realistic on a busy weeknight. Why beans and pulses are worth eating more of Pulses are one of the most useful foods you can build meals around. They are naturally high in plant protein and fibre, filling and satisfying, and remarkably cheap for what they deliver. They are a staple of the Mediterranean way of eating, which is one of the most studied and well-regarded diets in the world. Eating more beans and lentils, and a little less meat, is good for your budget as well as your plate. And because Nóstimo tins add nothing but water, you get all of that fibre and protein with no added salt or sugar to worry about. Meet the range Each bean has its own character and its own best uses, so it is worth getting to know a few. Our Organic Chickpeas are the everyday all-rounder, perfect for hummus, curries, salads and roasting. The creamy Cannellini Beans are made for Italian soups, stews and simple dressed sides, while the large, velvety Butter Beans are gorgeous braised, mashed or folded into a salad. For heartier dishes, our Red Kidney Beans are the backbone of a good chilli, and the earthy Black Beans are brilliant in tacos, bowls and warming stews. Our small, creamy Haricot Beans are the classic bean for homemade baked beans and casseroles, and the ready-cooked Lentils drop straight into soups, salads and sauces for an instant protein and fibre boost. How to use them The joy of a tin of Nóstimo is how little it asks of you. Drain and rinse, and you are ready to go. Blend chickpeas with tahini, lemon and garlic for hummus in minutes. Simmer cannellini or butter beans with tinned tomatoes, garlic and herbs for a quick Mediterranean stew. Toss any bean through a salad with olive oil and lemon for an easy lunch. Stir black beans or kidney beans into a chilli, or spoon lentils into a soup to make it a proper meal. A tin turns whatever else you have into something filling and real. Made for everyone The beauty of Nóstimo is that it suits almost everyone. If you are busy, it is the fastest route to a real, home-cooked meal: drain, rinse, and dinner is already halfway made, with no soaking and no planning. If you are health-conscious, it is exactly what you want to see on a label, high in fibre and plant protein, with no added salt or sugar and nothing artificial. And if you love to cook, it is a dependable, quality base for everything from a slow-simmered stew to a quick weeknight salad. It sits patiently in the pantry, keeps for ages, and is ready the moment you are. Honest food at an honest price Good food should not be expensive, and Nóstimo is deliberately affordable, with tins starting at well under two pounds and multipacks that bring the price down further. Members save more too, since our free Club unlocks lower prices across the range. For a food this nutritious, this versatile and this genuinely whole, it is about as good value as the shop has to offer. Nóstimo sits right at the heart of what we believe in: that most of your plate, most of the time, should be made of real food, and that eating this way should be easy and affordable rather than a chore. A cupboard stocked with good tinned pulses is one of the simplest ways to make that true.

Standing in the supermarket aisle, faced with two versions of the same fruit and a noticeable gap in price, most of us have asked the same question. Is organic really worth it? The honest answer is that it depends on the food. For some items the organic label makes a real difference, while for others the benefit is smaller. Knowing which is which helps you shop with confidence and spend your money where it matters most. Here is a practical guide to where choosing organic genuinely counts, and where you can relax a little. What organic really means Organic food is grown and produced to a certified set of standards. In practice that means farming without synthetic pesticides and fertilisers, no genetically modified ingredients, and stricter rules on additives. Organic livestock is reared to higher animal welfare standards, with more space and no routine use of antibiotics. Choosing organic is not only about what ends up on your plate. Many people buy it for the wider benefits too, since organic farming tends to support healthier soil, cleaner water and more wildlife, including the bees and other pollinators our food depends on. The produce where organic counts most When it comes to fruit and vegetables, the biggest difference is pesticide residue. Some crops are far more likely to carry residues than others, usually because they have thin, edible skins that cannot be peeled away. Soft fruits are top of the list. Strawberries, grapes, apples, pears, cherries and peaches tend to hold more residue, so buying these organic makes a meaningful difference. Leafy greens such as spinach, kale and lettuce are worth choosing organic too, along with tomatoes, celery and peppers. These are the foods where the organic version earns its place in your basket. The same logic applies to dried fruit. Grapes become raisins and sultanas, so if you snack on them often or bake with them regularly, the organic version is a sensible choice. Our Organic Raisins are a simple everyday swap that lets you enjoy a store-cupboard staple grown to organic standards. Where you can worry less Not every food needs to be organic, and there is no need to feel guilty about a mixed basket. Fruit and vegetables with thick skins or protective outer layers that you remove before eating tend to carry far less residue. Bananas, avocados, onions, sweetcorn, pineapple and citrus fruits all fall into this group, because the part you throw away takes most of the residue with it. If your budget is tight, this is the easiest place to make savings. Buy these items conventionally and put the money you save towards organic versions of the thin-skinned foods where it makes a bigger difference. Store-cupboard staples worth buying organic It is not only fresh produce that benefits from the organic label. Foods you eat in large amounts, day in and day out, are also worth considering. Grains and oats are a good example, since they form the base of so many meals. Our Organic Jumbo Oats are a comforting, versatile staple that works for porridge, granola, flapjacks and baking, grown without synthetic pesticides. Other pantry items where organic is popular include coffee, tea, pulses, nuts and dried fruit. Because these are things many households buy again and again, choosing organic versions is an easy way to shift more of your regular shopping towards food grown with care for the soil and the surrounding wildlife. A simple way to shop smarter You do not have to buy everything organic to shop well. The trick is to focus on the foods where it counts most, the thin-skinned fruits and vegetables and the staples you eat in quantity, and to relax on the ones with a protective skin you peel away. A few thoughtful swaps go a long way. Choose organic where it matters, save where it does not, and you get the best of both worlds: better value and a basket that does a little more good with every shop.

For years, canned vegetables were treated as the poor relation of the fresh produce aisle, something you reached for only when you had run out of everything else. The idea that tinned veg is a nutritional dead end does not match the evidence. A tin of tomatoes or beans is often just as good for you as fresh, and in some cases better. Here is what the research shows, and how to pick tins worth keeping in your cupboard. Are tinned vegetables actually good for you? Yes. Tinned vegetables count towards your five a day, and they give you the same fibre, minerals and many of the vitamins you would get from fresh produce. The vegetables are picked when ripe and sealed within hours, which locks in nutrients at their peak. Research has found that tinned vegetables retain up to around 80 percent of their nutrient content, which puts them roughly on par with frozen and ahead of fresh produce that has spent a week or two travelling and sitting in storage. So a tin of chopped tomatoes or butter beans is a nutritious everyday choice. What helps is knowing what changes during canning, and reading the label before you buy. What happens to the nutrients during canning Canning uses heat to preserve food and make it safe to store for a long time. That heat has very little effect on protein, carbohydrate and fibre, and it leaves most minerals and the fat-soluble vitamins (A, D, E and K) intact. Some studies have even found higher available levels of vitamin A in tinned vegetables, because the process makes it easier for the body to absorb. The vitamins that take more of a hit are the water-soluble ones, mainly vitamin C and the B group, which are sensitive to heat. Even so, the losses are smaller than most people expect. Tinned goods kept at room temperature can hold on to more than 85 percent of their vitamin C for up to a year. And because the vegetables are sealed in their own liquid, some of those nutrients leach into the water in the tin rather than disappearing, so using that liquid in soups and stews is an easy way to keep them. Where tinned can actually beat fresh Fresh vegetables start losing nutrients the moment they are harvested. By the time produce has been picked, shipped, put on display and then stored in your fridge for a few days, its vitamin content can drop noticeably. Food scientists at the University of California have pointed out that fresh produce often loses nutrients faster than its tinned or frozen equivalent. If your fresh veg tends to sit in the drawer for a while before you get to it, a tin you open on the day can come out ahead. Tinned veg is also hard to beat for convenience and cost. There is no peeling or chopping, nothing goes off before you use it, and a well-stocked cupboard means you can put a decent meal together at short notice instead of reaching for a takeaway. What to watch on the label A few quick checks separate a good tin from a mediocre one: Salt: Some tinned vegetables, especially beans and pulses, come in salted water. Look for ‘no added salt’ or ‘reduced salt’ versions, or drain and rinse before cooking to wash a good amount of it away. Added sugar: Baked beans and a few other tinned products can carry more sugar than you would expect. Check the per 100g figure and compare brands. The can lining: BPA was once common in can linings, but the industry has largely moved on, and more than 95 percent of food cans are now made without it. That matters most for acidic foods such as tomatoes. If you want to be extra careful, look for BPA-free tins or products packed in glass jars. The ingredients list: The best tinned vegetables contain little more than the vegetable, water and perhaps a little salt. Be wary of a long list of additives you do not recognise. How to choose the best tinned vegetables Once you start reading labels, the difference between an ordinary supermarket tin and a well-sourced one is easy to spot. Organic tinned vegetables are grown without synthetic pesticides and usually come from producers who care about firm texture and a short ingredients list. In practice that means cleaner labels and a better result on the plate. Our tinned range at Wholefood Earth is built around organic staples like chopped tomatoes, butter beans, chickpeas, kidney beans, mixed beans and cannellini, sourced from producers who work to the same standards we do. You get the nutrition and convenience of tinned veg with ingredients you can actually pronounce. Easy ways to use canned veg What makes tinned vegetables so useful is how little they ask of you. Chopped tomatoes give you the base for a pasta sauce, a curry or a chilli in minutes. Tinned chickpeas and beans become hummus, a quick salad or a stew with barely any prep. Sweetcorn and lentils bulk out a meal while adding fibre and protein. Keep a few tins in the cupboard and there is always something you can cook.

Navigating a modern supermarket can feel like a high-stakes obstacle course. You walk in for some basic sustenance, and suddenly you are bombarded by aisles of brightly coloured packets, all shouting about how "high protein," "low fat," or "plant-based" they are. But if you flip those packets over and read the ingredient lists, the truth is often grim. In 2026, an estimated 60% to 65% of the average British diet consists of Ultra-Processed Foods (UPFs). We are eating edible, food-like substances engineered in laboratories to be hyper-palatable and boast a long shelf life. At Whole Food Earth, we believe your kitchen should be a sanctuary for metabolic health, not a storage unit for emulsifiers and synthetic gums. It is time for a Pantry Reset. Here is your "no-nonsense" guide to escaping the supermarket minefield and restocking your shelves with real, unadulterated food. The Minefield: Spotting "Health-Washing" Before you can reset your pantry, you have to know what you are throwing out. The food industry is incredibly adept at "health-washing"—packaging highly processed junk in earthy colours and slapping a "natural" label on the front. When you look at your current pantry, watch out for these red flags: The Emulsifiers: Ingredients like soy lecithin, carrageenan, and xanthan gum. These are used to bind water and fat, but emerging research shows they can disrupt the protective mucus layer of your gut microbiome. The "Naked" Carbs: Refined flours and extruded starches that have been stripped of their natural fibre. They digest instantly, causing a massive glucose spike and the inevitable mid-afternoon energy crash. Artificial Sweeteners: Sucralose, aspartame, and erythritol. They might save you calories, but they can confuse your metabolic system and drive sugar cravings. The Golden Rule of the Reset: If you cannot pronounce an ingredient, or if you wouldn't keep it in your own kitchen cupboard (like "modified maize starch"), it belongs in the bin, not your body. How to Do the Pantry Reset A true pantry reset doesn't mean you have to forage for your own food. It simply means returning to single-ingredient staples and building your meals from the ground up. Step 1: The Purge Be ruthless. Clear out the jarred pasta sauces loaded with hidden sugar, the "healthy" granola bars held together by glucose syrup, and the instant porridge pots filled with skimmed milk powder and artificial flavourings. Step 2: Rebuild the Foundations Your new pantry should be built on complex carbohydrates and high-quality plant proteins. These are the foods that support the Food Sequencing method, providing the vital fibre needed to flatten your blood sugar curve. The Grains: Swap instant white rice and refined pasta for Organic Quinoa, Brown Basmati Rice, and Organic Buckwheat. These whole grains take longer to metabolise, giving you sustained energy. The Pulses: Stock up on Organic Red Lentils, Chickpeas, and Black Beans. They are cheap, versatile, and some of the best sources of microbiome-feeding prebiotic fibre on the planet. The Breakfast Base: Instead of boxed cereals, fill a large glass jar with Gluten-Free Jumbo Oats and Organic Chia Seeds. Step 3: Upgrade Your Snacking Snacking is where most people fall back into the UPF trap. By keeping a bulk supply of whole, raw ingredients, you can build snacks that satiate rather than stimulate. The Crunch: Keep jars of Almonds, Walnuts, and Organic Pumpkin Seeds. The Sweet Fix: Swap processed sweets for Organic Medjool Dates or a handful of antioxidant-rich Goji Berries. Pair them with a handful of nuts to buffer the natural sugars. The Chocolate Swap: Ditch the highly sweetened commercial chocolate for raw Cacao Nibs. They offer the crunch and the mood-boosting magnesium without the sugar crash. Step 4: The Flavour Arsenal UPFs taste good because they are loaded with sodium, sugar, and MSG. To make whole foods taste incredible, you need a strong spice rack. Stock up on high-quality turmeric, smoked paprika, cumin, and nutritional yeast (a brilliant cheese substitute packed with B-vitamins). The Whole Food Earth Advantage Doing a Pantry Reset at a standard supermarket is exhausting. You spend hours reading tiny print on the back of packets. This is why bulk-buying from Whole Food Earth is a game-changer for the health-conscious UK household: Total Transparency: We sell single-ingredient whole foods. An almond is just an almond. A lentil is just a lentil. Economic Sense: Buying organic staples in bulk completely bypasses the "convenience tax" that supermarkets charge. It is significantly cheaper per portion. Environmental Impact: Skipping the middle aisles of the supermarket means skipping the single-use plastics that wrap individual portions. Escaping the supermarket minefield is one of the most empowering choices you can make for your metabolic health. By clearing out the ultra-processed noise and restocking with genuine, earth-grown staples, you are taking control of your energy, your digestion, and your future health. Ready to rebuild your kitchen? Explore our Bulk Organic Staples here and start your Pantry Reset today.

In a world dominated by ultra-processed shortcuts and synthetic "multivitamins," it is easy to forget that the most potent fuel comes directly from the earth. At Whole Food Earth, we don't believe in "supplements." We believe in functional foods—concentrated, single-ingredient powders that work with your body's natural systems rather than overriding them. Our latest collection of Functional Boosters is divided into three focused categories: Energy Adaptogens, Green Power, and the Immunity Shield. Here is how to incorporate these nutritional heavyweights into your daily ritual. Energy Adaptogens: End the Caffeine-and-Crash Cycle Most modern "energy" solutions rely on stimulants that spike your cortisol and leave you depleted. Our adaptogen range is designed to support the endocrine system, providing a steady, sustainable burn. Organic Black Maca & Maca Powder: Known as the "gold standard" for stamina, Maca is an ancient root that supports hormonal balance and physical endurance. Lucuma Powder: A low-GI, maple-flavoured fruit powder. It's the perfect way to add sweetness to your morning without the blood sugar spike that leads to a mid-afternoon slump. Organic Natural Cacao (10-12%): This isn't just for flavour. Pure cacao is a magnesium-rich fuel source that supports both muscle recovery and cognitive mood. Green Power: The Concentrated Garden We've all had those days where the vegetable drawer looks a little bare. Our Green Power range acts as your "nutritional insurance policy," ensuring you never fall short on essential phytonutrients. Organic Kale, Spinach & Beetroot Powders: These are simply pure vegetables, dried at low temperatures and powdered. A single teaspoon carries the nutritional weight of a significant portion of fresh greens, providing a concentrated hit of iron, nitrates, and vitamins. Organic Banana Powder: Naturally rich in potassium, this is the ideal base for post-workout recovery, helping to replenish electrolytes and provide a whole-food carbohydrate source for your muscles. Immunity Shield: Nature's Cellular Protection It's time to ditch the effervescent "coloured" tablets. When your immune system needs support, it craves bioavailable antioxidants and prebiotic fibre—not synthetic dyes and fillers. Camu Camu & Acerola Cherry: These are some of the most potent Vitamin C sources on the planet. Ounce for ounce, they contain significantly more Vitamin C than an entire crate of oranges. Soursop Graviola & Acai Powder: Often referred to as the "Dark Arts" of cellular protection, these deep-pigmented powders offer intense anti-inflammatory support. Organic Hibiscus & Baobab: Beyond their vibrant, tart flavour, these powders are packed with the prebiotic fibre essential for the gut-immune axis. How to Build Your Ritual The beauty of the Wholefood Kitchen is its simplicity. These powders are designed to be "boosters"—not replacements. The Daily Formula: Add one teaspoon from each category to your morning smoothie or overnight oats. By combining an adaptogen for energy, a green for nutrition, and a berry for immunity, you are building a resilient foundation that no synthetic pill can match. Explore the full Functional Booster range in our shop and start eating with intention. Quick Tip If you're new to these flavours, start with Lucuma and Cacao for a familiar, malty taste. For those looking for the ultimate "green" hit, our Organic Spinach and Kale powders pair perfectly with fresh citrus and ginger to mask the earthy notes.