Bhalia Wheat

Bhalia Wheat, also known as Daudkhani Wheat is a type of long grain . Bhalia Wheat has received the Geographical Indication (GI) tag, a move which is likely to benefit over 5,000 farmers here. This long-grain wheat is about 1.5 times longer in length than the other varieties and does not need irrigation or rain water to grow but rather sustains itself on the moisture conserved in the soil and from the winter dew! Bhalia Wheat are rich in Gluten, a type of amino acid. It is also rich in protein. It has high amount of carotene and has low absorption of water. Bhalia Wheat is very hard and bold with vitreous texture and is extensively used to prepare semolina because of its high protein and carotene content (maximum natural yellow pigment) which has multitude of uses (pasta, macaroni, pizza, spaghetti, vermicelli, noodles and others).

Bhalia ghau is consumed in the form of bhakri and chapati. As Bhalia wheat contains higher soluble sugars, it is often used to prepare laddu, halwa, churma and thuli.The Bhalia wheat is sown during end of October and first week of November, when the rain water gets drained out.

Health Benefits

1.Supports Healthy Blood

2.Sugar Control

3.Promotes Heart Health

4.Supports Digestion and Gut Health

5.Promotes Weight Loss