Kibbled Purple Wheat

Kibbled purple wheat, also known as purple grain wheat or purple wheatberry, is a unique and visually striking variety of wheat characterized by its deep purple or violet-colored kernels. Unlike traditional wheat varieties, which typically have golden or brownish kernels, purple wheat stands out due to its rich, vibrant hue. Anthocyanins also act as antioxidants, for example by scavenging free radicals. In wheat, anthocyanins can be present in the pericarp (purple anthocyanins) or aleurone (blue anthocyanins) layer of the grain.

We can mill the kibbled purple wheat for you on site in small quantities. We will not remove any of the bran or germ and as a result this is the most nutirtious form of flour you consume. It does have a shorter shelf life with the germ still present and advisable to keep the flour cool - you can also freeze the flour and or wheat for 48 hours to kill anything that may be present. Bring the flour / grain back up to tempreture via the fridge and continue to keep cool in the house. The shelf life of the milled flour is 6 months. If it doesn't smell rancid beyond this period then it is still just perfect to consume cooked.

The defining feature of purple wheat is its deep purple or violet color. The intensity of the purple may vary from a dark, almost black shade to a lighter lavender hue. This distinctive coloring is due to the presence of natural pigments called anthocyanins in the wheat's kernels.

Purple wheat can indeed be considered a part of the broader category of ancient grains, although it's important to note that its "ancient" status depends on how it is cultivated and which variety is being referred to.

Ancient grains typically include traditional grains that have been cultivated for thousands of years and have undergone minimal genetic modification. Purple wheat, in some cases, can be a variety of wheat that aligns with these criteria. However, it's crucial to distinguish between different cultivars of wheat and their historical backgrounds.