Sprouted wheat dalia is gentle and is digested as a vegetable and not as a starch! Sprouting of wheat kernels makes the gluten index to drop, making it easier for the body to digest. Further, vitamin c is produced through sprouting. Vitamins increase, especially b2, b5 and b6, as well as vitamins e, vitamin k, riboflavin and niacin. Sprouting makes absorption of calcium, magnesium, iron, copper and zinc easier.

The process of sprouting breaks down the enzyme inhibitors present in the grain, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated in the grain during sprouting is retained after drying and cold-milling into dalia.

How to use?

Sprouted wheat dalia can be used to cook kichdi, upma, porridge. It is nutritionally superior to unsprouted wheat dalia and tastes great!

Long Wheat (Triticum Dicoccum - Emmer wheat or Farro) is a type of hulled wheat commonly called by the name as jave or khapli in India. Long wheat is nutritionally superior when compared to commercially available durum wheat in its protein and dietary fiber contents. It is tastier, softer and has higher satiety value. It is more suited for diabetes management. It was widely cultivated in the ancient world, but now considered as a relic crop.

Wheat Dalia can be used to make porridge and upma.

Buckwheat is a fruit seed and not the cereal grain wheat. Hence it is called a pseudo grain. However it can be used as a grain in cooking.

Buck wheat is energizing and nutritious, and can be served as an alternative to rice or made into porridge. Buck wheat is a fruit seed which is rich in flavonoids, magnesium and fiber. Its good for controlling cholesterol and high blood pressure. It is diabetic friendly and gluten free.

Cooking direction:Boil water and sea salt in a medium heavy saucepan. Add buckwheat, cover and reduce the flame to low. Simmer for 20 minutes. Turn off the flame and let it sit for 5 minutes. Serve with sauce or curry.

Buckwheat is a fruit seed and not the cereal grain wheat. Hence it is called a pseudo grain. However it can be used as a grain in cooking.

Buck wheat is energizing and nutritious, and can be served as an alternative to rice or made into porridge. Buck wheat is a fruit seed which is rich in flavonoids, magnesium and fiber. Its good for controlling cholesterol and high blood pressure. It is diabetic friendly and gluten free.

Cooking direction:Boil water and sea salt in a medium heavy saucepan. Add buckwheat, cover and reduce the flame to low. Simmer for 20 minutes. Turn off the flame and let it sit for 5 minutes. Serve with sauce or curry.

Sprouted wheat dalia is gentle and is digested as a vegetable and not as a starch! Sprouting of wheat kernels makes the gluten index to drop, making it easier for the body to digest. Further, vitamin c is produced through sprouting. Vitamins increase, especially b2, b5 and b6, as well as vitamins e, vitamin k, riboflavin and niacin. Sprouting makes absorption of calcium, magnesium, iron, copper and zinc easier.

The process of sprouting breaks down the enzyme inhibitors present in the grain, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated in the grain during sprouting is retained after drying and cold-milling into dalia.

How to use?

Sprouted wheat dalia can be used to cook kichdi, upma, porridge. It is nutritionally superior to unsprouted wheat dalia and tastes great!

Long Wheat (Triticum Dicoccum - Emmer wheat or Farro) is a type of hulled wheat commonly called by the name as jave or khapli in India. Long wheat is nutritionally superior when compared to commercially available durum wheat in its protein and dietary fiber contents. It is tastier, softer and has higher satiety value. It is more suited for diabetes management. It was widely cultivated in the ancient world, but now considered as a relic crop.

Wheat Dalia can be used to make porridge and upma.

Buckwheat is a fruit seed and not the cereal grain wheat. Hence it is called a pseudo grain. However it can be used as a grain in cooking.

Buck wheat is energizing and nutritious, and can be served as an alternative to rice or made into porridge. Buck wheat is a fruit seed which is rich in flavonoids, magnesium and fiber. Its good for controlling cholesterol and high blood pressure. It is diabetic friendly and gluten free.

Cooking direction:Boil water and sea salt in a medium heavy saucepan. Add buckwheat, cover and reduce the flame to low. Simmer for 20 minutes. Turn off the flame and let it sit for 5 minutes. Serve with sauce or curry.

Buckwheat is a fruit seed and not the cereal grain wheat. Hence it is called a pseudo grain. However it can be used as a grain in cooking.

Buck wheat is energizing and nutritious, and can be served as an alternative to rice or made into porridge. Buck wheat is a fruit seed which is rich in flavonoids, magnesium and fiber. Its good for controlling cholesterol and high blood pressure. It is diabetic friendly and gluten free.

Cooking direction:Boil water and sea salt in a medium heavy saucepan. Add buckwheat, cover and reduce the flame to low. Simmer for 20 minutes. Turn off the flame and let it sit for 5 minutes. Serve with sauce or curry.