Khorasan wheat originated about 6,000 years ago following the spontaneous crossing of wheat varieties. The mystical name refers to the origin in the ancient Persian province of Khorasan. After being discovered, the ancient grain was widespread in Egypt, but disappeared from most fields over the years and probably survived in the fields of small, self-sufficient farmers in Egypt and Asia Minor. Today, Khorasan wheat is experiencing a revival in the bakery thanks to its good gluten qualities and relatively good baking properties.
• first occurrences in Persia and Egypt
• the grain is approximately twice as large as a conventional grain of wheat
• contains significantly more protein than wheat
• contains many minerals and proteins in above-average quantities
• gives baked goods a nutty-buttery note
According to the producer, Khorasan wheat has a higher protein content and a higher content of selenium, zinc and magnesium compared to modern wheat. A higher vitamin E content is also attributed to this grain, which underlines its special role as an antioxidant food. A higher fat content means that it is also referred to as "high-energy wheat" and is touted as a diet supplement for stress sufferers and athletes.
Thomas Miedaner and Friedrich Longin
„Unterschätzte Getreidearten – Einkorn, Emmer, Dinkel & Co.“ (Agrimedia Verlag 2012)
According to scientists Miedaner and Longin, study results show that Khorasan wheat needs generally good conditions for growth and is sensitive to extreme conditions, such as drought and humidity. However, on the positive side, it has been noted that Khorasan wheat is distinguished by good weed suppression in organic farming. Because it does not tolerate high nitrogen applications because of its plant length and frailty in storage, it is well served in this area.