Paigambari Wheat
This wheat with its antiquity traced to the Indus valley civilization is called the original Indian wheat. It is a beautiful small grain, which almost looks like sorghum in golden yellow.
Paigambari is a bread wheat, and the scientific name is Triticum aestivum ( sphaerococcum).
Paigambari is easily digestible due to simpler proteins and is known to have low gluten and also said to have low GI. Farmers call it sugar-free gehu.
Paigambari wheat HAS gluten. No wheat is gluten-free
The Story
Bio Basics gets it's Paigambari wheat from a small collective of tribal farmers who farm.orhamically in Jhabua, Madhya Pradesh. The bhil tribal farmers who now grow multiple varieties of heritage wheat have become the guardians of these seeds.
Health
- Paigambari wheat is known for its healthful properties and it's antiquity . Unchanged since 1000s of years the protein structure if this wheat is simpler despite it being a bread wheat.
- Paigambari wheat can be tolerated by many who have minor intolerance to gluten. Such people could try this wheat under doctors or dieticians advice .
- Paigambari is said to be low GI ( glycemic index) and therefore good for blood sugar management. It also has high fibre .
Storage
Store the wheat in a cool dry place and sun dry it before milling it. Add chillies or neem leaves to there wheat container to prevent infestation.
If you are keeping it longer than a month, please sun dry the wheat periodically. Mill it fresh and use it.
Cook
Paigambari wheat flour makes delicious rotis.Mix the dough, let it rest and then roll out the rotis or parathas. The wheat berries can also be sprouted , cooked and used in a salad.
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