is our most respected elder in the whole grain department. Cultivated since 8000 BC, originating near Turkey, this grain is closest to wild grass. High in nutrients: fat, potassium, phosphorus, pyridoxine and beta-carotene. Grown on poor soils, currently produced in Italy.
a golden spring variety of wheat, is sweet, tender, light in color and many customers tell me less allergenic than the hard red variety. I have found that a non-GMO source out of Montana, chemical free and grown with the cool nights and warm days under big skies produce a delicious bread that will please even the most hard core fan of white flour!
Triticum turanicum, has a wonderful history and legend. Stories tell us it came to the united states in the 40's via an airman who was serving in Egypt. They called it King Tut's wheat, perhaps found in an archaeological expedition. Somehow this delightful grain, similar to wheat, and yet different, larger berries, high protein, golden colored, similar to a durum semolina, managed to find a following, and is now cultivated in Montana. Legend says it has been cultivated without hybridization for millennia. It is a wonderful grain, able to withstand less than optimal conditions, thus easier to grow in organic conditions.
Triticum spelta, is an ancient grain cultivated since 5000 bc. Isn't that cool? I love the stories around food. Spelt was supposedly brought from the middle east to Europe and then eventually to the united states,cultivated by Amish. They do not hybridize their plants, due to religious practices. This means spelt was able to survive in its current, wonderfully near ancient form, thanks to their communities. It has a most lovely nutritional makeup, filled with vitamin b complex, vitamin E, niacin, manganese, magnesium, phosphorus, potassium, zinc, calcium, iron.