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Ancient Grain Khorasan Wheat Berries - 5 lb. Bag
1 review

Ancient Grain Khorasan Wheat Berries - 5 lb. Bag

5 lb. Bag

  • $19.99

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Khorasan Wheat is an ancient grain that hasn’t been hybridized in modern history.  The source of this grain is traced back to the Fertile Crescent, and is thought to be a close relative of durum wheat.  It is a tetraploid, which means it is a cross of two ancient diploid grasses and has 4 chromosome sets.

In the past, we have tried to provide Khorasan Wheat that has been grown in North America, but due to the vast contamination of certified organic grains in the US and Canada, by the known carcinogen, glyphosate, we had to open our search to other areas of the world.  We found some Khorasan Wheat grown on an organic farm in Italy that tested to be free of glyphosate, and have sold this Italian Khorasan Wheat for the past few years.

But now we have found a source of Khorasan Wheat that is not grown in Montana or the Dakotas where the grains we have tested consistently test positive for glyphosate, including organic grains.  Our source is a single farm in Washington State, and a sample of their most recent harvest of Khorasan Wheat was tested with no traces of glyphosate. 

The berry of Khorasan Wheat is roughly twice the size of modern wheat varieties and the flavor is described as rich and nutty.  Khorasan Wheat contains gluten, but many with gluten sensitivities have found Khorasan Wheat to be more easily digested than modern wheat.

Khorasan Wheat is an excellent source of protein, fiber, zinc, phosphorus, magnesium, vitamin B1 (thiamin), and vitamin B3 (niacin).  It is also high in many minerals such as selenium, copper, manganese, and molybdenum.

Khorasan Wheat contains several polyphenols that have strong antioxidant and anti-inflammatory properties.  It is particularly high in carotenoids, which likely gives the Khorasan grain and flour its rich golden color.

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Rieke B.
United States United States

Khorasan Wheat Berries

Beautiful, clean, large berries. I soaked a cup of them for around 12 hours, sprouted them for 2 days, then dried them on a cookie sheet in the oven with the light on. They dried very fast. Every grain I laid my eyes on was sprouted, and sprouted very evenly. So beautiful to see. Today I ground them and baked. The flour mixed up so well. Perfect. As the bread was baking....oh, my, that aroma. Taste is nutty and delicious. The rise is good and interior soft. I'm so glad I decided to go ahead and try these. Thank you for the care you take in selecting the best grains for your customers.