Bansi Wheat | बन्सी गहू

Description

Bansi, a traditional Durum wheat variety, has its roots in the domesticated hulled Emmer wheat. This heirloom variety has been cherished in India for centuries for its superior flavor, nutritional value, and versatility. Unlike modern Durum wheat, Bansi retains its unique characteristics with a less complex protein structure, making it easier to digest. Its hard endosperm and distinct gluten properties make it perfect for preparing rotis, pasta, and semolina-based dishes. A rich source of protein and gluten, Bansi wheat stands out as a healthier and more flavorful choice for your daily meals.

Ingredients

• 100% Heirloom Bansi Durum Wheat

Benefits

1. Heirloom Durum Wheat: Preserves traditional qualities for better taste and nutrition.
2. Easier to Digest: Contains a less complex protein structure, suitable for sensitive stomachs.
3. Rich in Protein: Supports muscle growth and repair.
4. High Gluten Content: Perfect for pasta, semolina, and baked goods.
5. Hard Endosperm: Retains nutritional integrity and enhances texture in recipes.

Storage Info

• Store in an airtight container to maintain freshness.
• Keep in a cool, dry place away from direct sunlight and moisture.
• Best before 6 months from the date of manufacture.

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FAQ

Q1: What makes Bansi wheat different from other wheat varieties?
A: Bansi is an heirloom Durum wheat variety known for its hard endosperm, rich protein content, and unique gluten structure, making it ideal for traditional and modern recipes.

Q2: Can Bansi wheat be used for baking?
A: Yes, Bansi wheat’s gluten properties make it suitable for baking bread, pasta, and semolina-based dishes.

Q3: Is Bansi wheat suitable for individuals with gluten sensitivity?
A: Bansi wheat contains gluten, so it may not be suitable for individuals with gluten sensitivity or celiac disease.

Q4: How should I store Bansi wheat?
A: Store it in a cool, dry place in an airtight container to retain its freshness and quality.

Q5: What are the primary uses of Bansi wheat?
A: Bansi wheat is commonly used for making rotis, semolina, pasta, and other traditional dishes.