Khorasan wheat, like emmer einkorn, and spelt, is an ancient variety of wheat, meaning that it has been largely unchanged by breeding over the last several hundred years. its sweet, nutty, buttery flavour is great for pasta and bread. Like the emmer, while it can be used by itself, there is some benefit to blending it with a high protein wheat flour (usually around 30-40% khorasan).

Our khorasan flour is stoneground by Wholegrain Milling in Gunnedah, NSW.