Description
With origins in the Fertile Crescent region of the Middle East, Khorasan is an ancient relative of durum wheat (a modern wheat staple) but with grains twice the size. Khorasan has it all, including diverse cook-ability, a rich taste and higher quantities of fibre, protein, vitamins and minerals compared to modern wheat varieties. Process – Stoneground flour, long fermentation, slow air-dried.
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