The population is increasing at an alarming rate day by day and to mitigate the hunger need of population, farmers are applying large amount of chemicals, pesticides in soil that leads to decrease in yield of crops, pollution to soil and environments with destruction of soil health. So, Now a different type of colored wheat has gained more importance and can fight against various diseases as well as against malnutrition.
What is Black Wheat?
Black wheat is a variety of pigmented wheat Developed by NABI (National Agri-Food Biotechnology Institute) by crossing blue and purple wheat, it is approved by FSSAI for consumption. The black colour persistency is due to the pigment anthocyanin content present in the outer layer of wheat grain.
Black wheat has qualities like higher protein content, dietary fiber, vitamins, minerals, calcium, flavonoid and phenolic content, compared to conventional yellow wheat and has immense biological value and is proven to have health improving food supplement. It has more pronounced ability to combat and solve global and national challenge of malnutrition.
Grown only in limited regions and in smaller quantities, black wheat is still not widely cultivated, making it a relatively rare grain compared to conventional wheat. Read more here.
Nutritional Benefits of Black Wheat
Black wheat is valued not because it is trendy, but because it retains much of its natural goodness:
- Naturally high in dietary fibre, which supports fullness and slower digestion
- Contains plant-based antioxidants from its natural pigmentation
- Provides complex carbohydrates that release energy gradually
- Retains the bran layer when stone-ground, preserving natural nutrients
Because it is less processed than refined flour, black wheat flour fits well into everyday meals for those seeking more mindful food choices. India Science, Technology and Innovation Portal.
Why Black Wheat is Rare
Black wheat is grown today only by a small number of farmers who value traditional cultivation methods. Its limited availability, careful growing conditions, and lower commercial production make it rare. Black wheat has low yielding and gives lower productivity (i.e., 45-50 q/ha) as compared to common wheat which gives 55-60q/ha of grain yield. Many farmers who are familiarized with the importance of black wheat have initiated cultivating in some states of India such as Punjab, Haryana, Uttar Pradesh, Maharashtra, and Madhya Pradesh. During 2018-19, total area under black wheat cultivation was nearly about 700 acres. Madhya Pradesh is the leading producer of common as well as of black wheat and cultivating about more than 300 acres of land in current time period.
Amratahaar’s Black Wheat Flour
At Amratahaar, our black wheat flour is made from whole black wheat grains, stone-ground in small batches. We do not bleach, polish, or refine the grain. What reaches your kitchen is the grain in its most honest form—chosen with the same care a mother would choose food for her family.
Black wheat flour can be used for rotis, parathas, and everyday cooking, offering a deeper flavour and satisfying texture.
