At Bioland, we cultivate Khorasan, also known as Saragolla, an ancient grain that has been grown for centuries. It's rich in protein, essential fatty acids, and vitamins.
Legend has it that Khorasan was discovered during the Second World War by a rider who found the seeds in an ancient sarcophagus near Dashare, Egypt. These seeds were sent to a cereal farmer in Montana, where they grew into a plant similar to wheat but much larger. The farmer named it "grain of the king Touth" and exhibited it at a local agricultural show. Its novelty faded, but the grain gained renewed interest in the 1980s, and today, it's cultivated in limited areas of the United States and Canada.
Similar to wheat, Khorasan is rich in protein, fat, vitamins, and minerals. It contains 20-40% more of these nutrients compared to common wheat. With its naturally sweet and buttery flavor, it's perfect for making cakes, cookies, pastries, and breads. Khorasan's wheat-like appearance belies its superior nutritional profile.
To cook Khorasan, bring three parts of water to a boil and add one part of the cereal along with a pinch of salt. It takes about two hours of cooking time to fully prepare.
Khorasan is an excellent source of protein, essential fatty acids, vitamins, and minerals, especially selenium, magnesium, zinc, and vitamin E. Although it contains gluten, it is not suitable for those with celiac disease. However, it offers many health benefits for those without gluten sensitivities.
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