Welcome to Ancient Grains

Early original wheat varieties exhibiting their original characteristics are experiencing a revival. Consumers are finding hidden benefits in the grains untouched by time.

Wheat has been used as a staple food source since the Stone Age (ca. 6700 B.C) and cultivated from around 5000 B.C. Modern wheat varieties (Triticum aestivum) have evolved by differentiation of genome compositions from three ancestral grains and by mostly crossing with wild wheat grasses.

Spelt is thought to have evolved in south western Asia and was later a predominant crop grown in Europe. Three later species of hull-less wheats emerged as minor crops in Europe, the Middle East and Asia all exhibiting characteristics of the original grains. These are known as Kamut® (Triticum turanicum), Polish (Triticum polonicum) and Persian (Triticum carthlicum). Of these, the most well known is Kamut®.

The early wheats retain a tight protective hull around the kernel at maturity. This hull has to be removed mechanically before the exposed kernel can be processed further. Although a difficult process to remove, the outer hull protects the kernel from insect damage and preserves the quality of the kernel under storage, mostly eliminating the use of pesticides. Modern wheats have this hull easily threshed in the harvesting process. As such, the modern wheats have gained popularity over time replacing the ancient wheats due to their lower costs of production.

The ancient wheats are regaining popularity due to unique flavours and emerging health benefits revealed by studies. Ancient wheats are suited to Organic farming practices and are proving to perform relatively well under sustainable regimes.

Many foods are being readily developed from the ancient wheats into products such as pasta, noodles, breads, biscuits, and snack foods. Each exhibits a unique taste and contain nutritional values of excellent standards.
A truly GMO – free product.