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Khorasan wheat is an ancient grain type. This grain is two times larger than modern-day wheat and is known for its rich nutty flavor.
[edit] Taxonomy
Original botanical identifications were uncertain. The variety is a form of Triticum turanicum (also known as T. turgidum subsp. turanicum), Khorasan wheat. Identifications sometimes seen as T. polonicum are incorrect as the variety, although long-grained, lacks the long glumes of this species. Recent genetic evidence from DNA fingerprinting suggests that the variety is perhaps derived from a natural hybrid between T. durum and T. polonicum, which would explain past difficulties in arriving at a certain classification.[1] The variety is lower yielding, with typical yields of 1.0–1.3 tonnes per hectare (15–19 bu/ac) and is more susceptible to disease and mould from moisture than modern wheat varieties as it has not been bred to improve its agronomic characteristics.[2]
Khorasan wheat is sold in North America, Europe, Australia, and Asia. It can be found in products such as breads, breakfast cereals, pastas, a grain extract drink, beer, cookies, and crackers. The grain kernels can be milled into flour. The actual wheat grains can be soaked and used in salads. Even the wheatgrass can be harvested to be an ingredient in many different supplements.
Some people who have wheat allergy, and thus avoid wheat, are able to eat some forms of khorasan wheat.[3][better source needed] However, as a wheat species, it is definitely unsuitable for those with coeliac disease.
[edit] Origin
The exact origin of khorasan is unknown. It is possible that this ancient grain, like many other ancient varieties, originated in the Fertile Crescent. Many stories surround its origin. One says the grain was found in the tombs of the ancient Egyptian Pharaohs, hence the nickname; "King Tut's Wheat".[4] Another legend is that Noah used the grain on the ark resulting in the nickname “Prophet’s wheat.” Other legends surmise it was brought over by invading armies into Egypt. In Turkey, it has the nickname “Camel's Tooth” due to its hump back shape.
[edit] Nutrition
The grain itself is very high in its protein content[citation needed]. It also contains a high mineral concentration especially in selenium, zinc, and magnesium[citation needed]. This grain variety is considered a high energy wheat[citation needed], and provides the body with more energy in the form of complex carbohydrates. Because of its low oxidation levels it loses little nutritional content when being ground and processed[citation needed]. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies.[5]
[edit] See also
Spelt
[edit] References
[edit] External links
