Khorasan wheat, known by its ancient name Triticum turgidum var. turanicum

Khorasan wheat, known by its ancient name Triticum turgidum var. turanicum, is a type of durum wheat that has been cultivated for thousands of years. It is believed to have originated in the region that once encompassed parts of ancient Persia (modern-day Iran), Central Asia, and the Near East. Its name "Khorasan" comes from the historic Khorasan region, which was an important part of the ancient Persian Empire.

Khorasan wheat's roots can be traced back to the Fertile Crescent, where early civilizations like the Sumerians, Akkadians, and Persians first domesticated wheat around 6,000 to 8,000 years ago. This was an area where agriculture began to thrive, and wheat became a staple crop.

The grain spread westward through the Mediterranean as well as eastward into Central Asia and even parts of China. As cultures evolved and traded, Khorasan wheat was passed down through generations of farmers.

Veneto, a region in northeastern Italy, is renowned for its agricultural diversity. It’s home to many grains, fruits, and vegetables, including an ancient tradition of wheat cultivation. The cultivation of Khorasan wheat in Veneto is part of Italy’s broader trend to rediscover ancient, heirloom, and traditional crops that were once integral to the local food culture.

The Veneto region’s temperate climate, characterized by cold winters and warm, dry summers, provides favorable conditions for wheat cultivation. Khorasan wheat, like other varieties of durum wheat, thrives in well-drained soil with good fertility. The region's soils, enriched by the Po River and its tributaries, are ideally suited for growing high-quality grains.

Khorasan wheat is less productive than modern wheat varieties, meaning that its yield per hectare is lower. This makes it a more labor-intensive crop to cultivate, and it requires careful management of pests and weeds. It’s often grown on a smaller scale compared to conventional wheat crops.

Farmers in Veneto focus on preserving soil quality by using crop rotation systems, avoiding synthetic fertilizers, and minimizing the use of pesticides. These methods are more in line with traditional agricultural practices, which help maintain the long-term health of the land.

Khorasan wheat is often touted for its superior nutritional profile compared to more commonly grown modern wheat varieties, such as Triticum aestivum (bread wheat).

Khorasan wheat generally contains 20-40% more protein than modern wheat. The proteins in Khorasan wheat are often more digestible and may be easier on the stomach for some individuals.

Khorasan wheat has a higher concentration of essential amino acids, particularly lysine, which is often low in other grains like wheat and corn. This makes it a more complete protein source.

It is a rich source of minerals such as zinc, magnesium, and phosphorus. Khorasan wheat also has higher levels of B-vitamins, including niacin and thiamine, which are important for energy metabolism and brain function.

While Khorasan wheat does contain gluten, it’s worth noting that the gluten in Khorasan is sometimes considered to be less aggressive or easier to digest for certain individuals with gluten sensitivities.

It has a higher fat content than modern wheat (especially healthy fats like omega-3 fatty acids), and it’s rich in fiber, making it more beneficial for digestion and heart health.