Emmer Wheat Farro
Khapli Gehu
Known as khapli across southern Maharashtra and northern Karnataka, this hulled ancient wheat has been dry-farmed on the Deccan for millennia and predates modern bread wheat. The plump amber kernels cook to a satisfying chew with a deep, toasted-nut flavour and a lower glycaemic load than common wheat. Simmer as a grain salad base, fold into soups, or stone-grind into a rustic, mineral-rich atta.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Deccan, India (Maharashtra & Karnataka)
- Whole hulled emmer kernel
- Cleaned whole grain
- Low, approx. 40-55
- Single-grain, no admixture; contains gluten/wheat
- 12-18 months, ambient
Also known as · Farro · Emmer · Khapli wheat · Triticum dicoccum
How to use it
Simmered as a chewy grain salad or pilaf base
Hearty addition to soups, stews and minestrone
Stone-ground into khapli atta for rotis and breads
Breakfast porridge with milk and jaggery
Cold grain bowls with herbs and olive oil
Questions
- Is khapli gehu the same as farro?
- Yes. Khapli is the Indian name for emmer wheat (Triticum dicoccum), the very grain sold in Italy and across the West as farro. Indian khapli is the same heritage species with its own Deccan growing tradition.
- Is emmer wheat gluten-free?
- No. Emmer is an ancient wheat and does contain gluten, so it is not suitable for coeliacs. It does, however, have a different gluten structure and a lower glycaemic index than modern bread wheat.
- How do I cook the whole grain?
- Rinse, then simmer in plenty of water for 30-40 minutes until tender but still chewy, much like a risotto rice or pearl barley. Soaking overnight shortens the cook and softens the bite.
