September
05
2025
- Durum Wheat – Golden, hard wheat renowned for high gluten strength; used mainly for pasta, couscous, and semolina products.
- Hard Red Spring Wheat – High-protein bread wheat with excellent milling and baking qualities; ideal for premium flours.
- Khorasan Wheat – Ancient grain with rich, nutty flavor and high protein; valued in specialty breads, cereals, and health foods.
- Dinkel (Einkorn) – One of the oldest cultivated wheats; lower gluten, rich in minerals, popular in artisan and organic markets.
- Farro – Versatile ancient grain with chewy texture; often used in soups, salads, and Mediterranean cuisine.
- Purple Wheat – Naturally pigmented wheat rich in antioxidants; adds color and nutrition to baked goods and health foods.
- Spelt – Popular heritage grain with mild, nutty flavor; a wholesome alternative for bread, pasta, and specialty bakery items.
- Freekeh – Roasted young green wheat with smoky flavor; traditionally used in Middle Eastern cuisine and growing in global demand.
- Emmer – Ancient two-grain wheat with robust flavor; prized for traditional bread, pasta, and organic food markets.