12 07, 2018

Khorasan

Khorasan What is khorasan? Khorasan (Triticum turgidum ssp. turanicum) is an “ancient wheat” grain, such as einkorn, emmer and spelt which consist of land races, i.e. are made up of many closely-related strains. It is a close relative of durum wheat. Interest in khorasan and other ancient grains has been renewed as [...]

12 07, 2018

Freekeh

Freekeh What is Freekeh? Freekeh is an ancient form of wheat grain, similar looking to bulgur. Also known as Green Wheat, Frikeh, Frekeh, Farik, or Firik, it is immature durum wheat (Triticum turgidum var. durum) which has been roasted and rubbed to create its characteristic smoky flavor. The term freekeh, meaning “rubbed” in [...]

23 04, 2018

Einkorn

Einkorn What is Einkorn? Einkorn (Triticum monococcum) is a grain that has a single kernel per spikelet.1 Preferred over wheat due to its higher nutritional value, it can be ground into flour and used in bread making and other baked goods. It  is a close relative to wheat and durum. Unlike wheat, [...]

7 06, 2015

Amaranth Flour

Amaranth Flour What is Amaranth Flour? Amaranth flour is a specialty flour derived from the amaranth, a plant native to Mesoamerica that’s cultivated throughout North and South America. The flour of this small pseudocereal is typically used in specialty, multigrain baking mixes. It can also be used in flat and leavened breads [...]

7 06, 2015

Spelt Flour

Spelt Flour What is Spelt Flour? Spelt flour is made from milling kernels of spelt wheat (Triticum aestivum subsp. Spelta).1 A distinguished feature of spelt is its primitive morphology and the kernel’s tight enclosure inside toughened glumes. It is available in two types: whole grain and white flour. New health trends and [...]

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