Paigambari Wheat

• 100 % Organic
• Premium Quality
• Health Benefits

Paigambari wheat, known as the original Indian wheat from the Indus Valley civilization, is a beautiful small grain resembling golden yellow sorghum. It belongs to the bread wheat species Triticum aestivum (sphaerococcum). With its simpler proteins, Paigambari wheat is easily digestible and is known to have low gluten and a low glycemic index. Farmers often refer to it as sugar-free gehu. It's important to note that Paigambari wheat does contain gluten, as no wheat is gluten-free.

The Story

Bio Basics sources its Paigambari wheat from a small collective of tribal farmers in Jhabua, Madhya Pradesh, who farm organically. These Bhil tribal farmers have become the custodians of multiple varieties of heritage wheat seeds.  

Health Benefits

Storage 

• Store the Paigambari wheat in a cool, dry place away from direct sunlight
• Keep an airtight container that is clean and dry

How to Cook

• Measure out the desired amount of Paigambari wheat and rinse it under cold water in a fine-mesh sieve or colander. This helps remove any dirt, debris, or residual dust.
• Soaking the Paigambari wheat overnight or for a few hours can help reduce cooking time and improve its digestibility. If you choose to soak, drain the soaking water before cooking.
• In a pot, combine the rinsed Paigambari wheat with water or broth. The ratio is typically 1 part wheat to 2-3 parts liquid, but adjust according to your preference for the desired texture.
• Enhance the flavor of the cooked wheat by adding aromatics like onions, garlic, or herbs, as well as seasonings like salt, pepper, or spices. Customize to suit your taste preferences.
• Place the pot over high heat and bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover the pot with a lid, and let the Paigambari wheat simmer gently. Cooking times may vary, but it generally takes about 30-40 minutes for the wheat to become tender yet still slightly chewy.
• Periodically check the wheat for doneness by tasting a few grains. They should be soft and cooked through but still retain some texture.
• Once the wheat is cooked to your liking, remove the pot from the heat and let it rest for a few minutes. This allows any remaining liquid to be absorbed and the flavors to meld.
• Fluff the cooked Paigambari wheat with a fork to separate the grains. Serve it as a nutritious side dish, or incorporate it into recipes such as salads, soups, stews, or pilafs.

Alternate Name and Name in Other Languages

Alternate Names: Golden Grain Wheat,Ancient Yellow Wheat

Frequently Asked Questions

What culinary uses does Paigambari wheat have?

Paigambari wheat can be used in various culinary applications, including bread, chapati, roti, cakes, cookies, and pastries. It's also suitable for preparing dishes like rava, Dalia, and vermicelli.

Is Paigambari wheat easy to digest?

Yes, Paigambari wheat is known for being easily digestible due to its simpler proteins.

How can you use Paigambari wheat in your meals?

Paigambari wheat can be used in place of regular wheat in various recipes, offering a delicious and nutritious alternative in baked goods, flatbreads, and other dishes.

Is Paigambari wheat nutritious?

Yes, Paigambari wheat offers nutritional benefits such as carbohydrates, protein, fiber, vitamins, and minerals, making it a healthy choice for your diet.