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Khorasan is an ancient grain related and usually compared to Durum wheat. Khorasan is a NON-GMO grain.
Khorasan, like spelt, is more easily digested, more water-soluble, and tends to be more friendly with gluten-intolerant people. Sometimes people who are suffering from gluten intolerances are able to successfully use Khorasan in their diet - but each body is different, and I make no guarantee that it will work, but I hope it will and know it has worked for many people, so far.
Khorasan is best used in noodle or pasta recipes or even in cakes, donuts, and pastries. Some people say it doesn't make good bread when used by itself, however, I do use it in my bread and we love it. Especially when I mix it with spelt. It turns out great!
We sell our Idaho-family-grown khorasan as whole kernels (berries) and now as an all-purpose refined flour. Khorasan tends to be higher in protein and many minerals, especially selenium, zinc, and magnesium when compared to modern wheat. It also tends to have a higher amount of lipids which gives you more energy than carbohydrates!
You will need a grain mill to make whole grain flour with your Khorasan wheat. When you grind it into flour, it is naturally light in color (actually yellow-ish) and ready for baking. Khorasan flour is best kept in a cool, dark, air-tight place to maintain its excellent nutrient value and it is best to use it as soon as possible.
Since it is better to mill your own grain into flour, you might need a grain mill, please check out the quality mills we carry.