Organic Triticum Turanicum Durum Wheat Grains

An ancient grain originating from the regions of ancient Mesopotamia, cultivated by monks

Large, flavorful grains, perfect in soups, stews, and salads

Turanicum Wheat from the Monastery of Siloam

Il turanicum It is one of the oldest grains cultivated by man, originating in the regions of ancient Mesopotamia and considered a progenitor of modern durum wheat. The monks of Siloam are reviving it by growing it organically on their lands in Maremma, Tuscany. The grain is immediately recognizable: it is much larger and elongated than that of common durum wheat, has a beautiful amber color, and when cooked, it remains firm and distinct without falling apart. The flavor is full, sweet, and markedly nutty—definitely more distinctive than that of modern wheats. It is a grain rich in minerals and high in protein, which has not been subjected to the rigorous selection processes of industrial agriculture.
 
 
 

The roots of this grain are found in a region called Turan

The name harks back to Turan, the ancient name for the Central Asian lands northeast of Persia, and the variety is also known worldwide as Khorasan wheat, after the Iranian region where it originates. A fascinating story has circulated around this wheat for decades, according to which some grains were found in an Egyptian tomb and germinated after millennia: hence the nickname "Pharaoh's wheat." The legend is almost certainly unfounded—no seed survives that long—but it does convey the allure of this grain. Another thing worth knowing is: the famous Kamut® brand does not refer to a botanical species but is a registered trademark identifying a specific certified variety of Khorasan wheat. The Turanicum grown in Siloam is the same ancient wheat, simply without the trademark—and with a supply chain that begins and ends on the same farm.
 
 
 

How to prepare it

The grain should be soaked for 2-4 hours before cooking, which takes 40-45 minutes depending on the recipe. It's best to cook a large quantity: once drained and dressed with a drizzle of oil, it will keep for a couple of days in the refrigerator, ready for last-minute salads and soups. The soaking water should always be discarded and replaced with fresh water for cooking.
 
 
 

Choosing Siloe Turanicum Wheat means taking care of yourself

With 13,46 g of protein and 5,93 g of fiber per 100 g, Turanicum has a richer nutritional profile than modern wheats and is prized for its mineral content. It contains no salt and minimal fat. Furthermore, when used in its entirety, it preserves the grain's structure: unlike flour, the whole grain releases its nutrients more slowly and keeps you fuller for longer. An important warning: Turanicum is a wheat and contains gluten, so it is not suitable for those with celiac disease or gluten sensitivity.
 
 
 

How to Best Use: Turanicum Wheat Grains

• IN SOUPS AND LEGUME STEWS: its firmness during cooking makes it perfect for long preparations — add it to Organic Ready-Made Cannellini Beans with a soffritto of Organic Leek e Fresh carrots with tuft.
• IN CEREAL SALADS, ALSO TO TAKE AWAY: boiled and cooled, seasoned with raw vegetables, herbs and a drizzle of Siloe Extra Virgin Olive Oil: it remains firm and separate even after hours, which rice does not.
• AS A SIDE DISH AND BASE FOR SINGLE DISHES: serve it warm alongside roasted vegetables or a stewed second course, with a hint of Organic Ground Green Chili Pepper; also excellent as a substitute for rice in a Middle Eastern-style dish, with dried fruit and spices.

The Producer: Siloam Monastery

The Siloe Monastery is a Benedictine community that organically farms the land around the monastery, in the province of Grosseto, focusing on the recovery of ancient and native varieties: Triticum turanicum durum wheat, emmer wheat, barley, black chickpeas, lentils, saffron, olives, and the Ciliegiolo grape. Crop rotation, green manure, and organic fertilization are the cornerstones of the method.
 
 
 

Ingredients and Preparation

Grains of WHEAT hard Triticum turanicum from organic farming.

Allergens: contains GLUTEN.

Soaking: 2-4 hours. Cooking: 40-45 minutes, depending on the recipe.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1529 kJ / 360 kcal
• Fat: 2,16 g
• of which saturated: 0,39 g
• Carbohydrates: 65,8 g
• of which sugars: 1,18 g
• Fiber: 5,93 g
• Protein: 13,46 g
• Salt: 0 g

Food container

Store in a cool, dry place, away from light, in an airtight container or tightly closed package. Whole grains keep for a long time, but must be protected from moisture and heat. Once cooked, wheat will keep for a couple of days in the refrigerator in a closed container, drizzled with olive oil to prevent drying out; it also lends itself well to freezing in pre-cooked portions.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp