“It seems like the bread has come straight from the tombs of the Egyptians to my plate,” complained my husband. I had introduced residence an emmer wheat loaf. It was laborious and nothing just like the bread he recognised. However I used to be stuffed with info concerning the antiquity of emmer, its recognition from the time of the Egyptian pharaohs and its superior nutritive qualities that an artisanal baker in an natural farmers’ market had instructed me.
After we lived overseas, I might usually get residence Kamut loaves and baguettes, spelt muffins, sourdough bread with emmer and way more from the weekly natural farmers market. Again residence in India, life solely despatched rotis our method and what was obtainable as complete wheat bread within the outlets was a distant cry from what we skilled in Northern Europe.
Paigambari wheat bowl (Serves 4)
- Wash and soak a cup of wheat for 24 hours. Wash once more, drain and go away in a colander for about 8-10 hours for it to sprout.
- Stress cook dinner with three cups of water and salt, (three whistles ought to do). Frivolously sautee the cooked wheat and maintain apart.
- Boil 4 medium candy potatoes (or potatoes ) and saute with pepper and salt.
- Saute three to 4 cups of greens (carrots, beans, cauliflower, bell peppers all reduce lengthwise)
- Put them right into a bowl and prime with peanuts.
A farmer despatched me what he known as Khapli Gehu and I realised that it was emmer wheat. Rotis comprised of this have been straightforward to digest and light-weight on the abdomen. I discovered that emmer is an historical wheat grain, one of many dad and mom of the modern-day bread wheat. I additionally learnt that emmer wheat rotis maintain effectively and, in Maharashtra the place it’s grown, farming households maintain the rotis for a lot of days. It additionally made good dosas and sourdough loaves. It’s excessive in fibre and comparatively low in gluten. It’s brown, lengthy grained, seems like a paddy seed and is roofed by husk and must be hulled to be prepared for grinding.
- Einkorn of genus Triticum species monococcum is the oldest recognized selection
- Emmer (Triticum turgidum dicoccum) and Khorasan (Triticum turgidum) Kamut comes subsequent
- Durum (Triticum turgidum durum) follows. Examples of durum wheat within the Indian context are Bansi and Kathia)
- Essentially the most fashionable is bread wheat (Triticum aestivum) with many sub species, one in every of which is Paigambari
- Most varieties we generally use belong to the bread wheat class.
Soumik Banerjee, agro-biodiversity professional, has been working with farmers to characterise rice, wheat and cotton range. Together with Bhairab Saini, a seed conserver farmer, he maintains a wheat range block the place they develop and characterise about 35 conventional wheat varieties collected from totally different components of the nation. Soumik says, “The emmer wheat grown in India has come from Ethiopia and is hardy and resistant to heat and is mainly grown in the Deccan Plateau — northern Karnataka and southern Maharashtra. We are trying to grow a variety of khorasan (traded as kamut) in Kashmir and in Himachal high up in the mountains.”
Wheat range is harder to expertise than rice range since we use wheat as flour and all flours look the identical, in contrast to rice the place we see the white, pink, black, brown and hues and the varied shapes and sizes.
The Paigambari wheat seems as a small grain virtually like sorghum, spherical, shiny like a pearl — the prettiest wheat grain I’ve seen. Farmers name this “sugar free”; we don’t know why. It has decrease gluten and better protein than many different varieties. Soumik shared that Paigamabari is an historical wheat selection that originated in India. Its antiquity dates again to the Indus valley civilisation. Once more, it’s mild to eat and fairly scrumptious.
- Trendy classification of wheat relies on the variety of chromosomes it accommodates.
- The extra historical varieties include fewer chromosomes and have an easier gluten construction.
It’s a privilege to have entry to such grains that haven’t been modified throughout millennia. They’ve with civilisational reminiscences embedded in them. For this, we now have our farmers to thank. Consuming range and paying the farmer is a method all of us can contribute to agro-biodiversity conservation.
Natural outlets throughout the nation are stocking a few of these various wheat varieties.