Khorasan or Saragolla

Bio Flours

For several years we reproduce the Khorasan, grown on the farm, called Saragolla since medieval times, and is the name of an old variety of grain-like Cappelli .

The Khorasan owes its name to the Egyptian word for wheat and that according to the Egyptologists also means "soul of the earth." Ancestor of Khorasan reaches a height twice higher than that of the common wheat and moreover, offering a good yield even without the use of fertilizers and pesticides, is rapidly spreading as a biological crop

Background

Legend says Khorasan was discovered and brought to the US by a rider who, during the Second World War, he had found some seeds in an ancient sarcophagus near Dashare in Egypt. Taking a handful of them, they Reliable to a friend who sends them to his father, cereal farmer of Montana, who oversowed them getting plants exactly like those of wheat, but more large. The farmer named the cereal "grain of the king Touth" and sold it as a curiosity the local agricultural show, but the novelty soon lost its appeal and it was only in the 80s that the interest in the kamut become to flourish. Today is grown in limited areas of the United States and Canada.

Description

Similar to wheat in appearance, the Khorasan however contains 20-40% more of protein, fat, vitamins and minerals. Thanks to its flavor naturally sweet and buttery , lends itself perfectly to the preparation of cakes, cookies, pastries and breads.

Method of preparation
To cook the Khorasan , bring to boil three parts of water and add a portion of cereal and a pinch of salt. The Khorasan takes up to two hours of cooking.

Nutritional content

The Khorasan is an excellent source of protein, essential fatty acids, vitamins and minerals in particular is rich in selenium, magnesium, zinc and vitamin E. Its gluten content does not make it, however, suitable for celiac diet, as it it can only be the monococcum .