Tazawan Khapli Wheat Sprouted Flour

Ancient Heritage Grain • Naturally Sprouted • Shade Dried • Traditionally Prepared

Khapli Wheat, also known as Emmer Wheat (Triticum dicoccum), is an age-old heritage wheat traditionally valued for its protein, dietary fibre and mineral content. Research comparing emmer with more modern domesticated wheat types has reported differences in protein, fibre, minerals and starch composition, although the exact nutritional values vary by variety and growing conditions. 

At Tazawan, we take this heritage grain one step further through a traditional soaking and sprouting process before making the flour.

🌱 Our Traditional Process

Khapli Wheat → Overnight Soaking → Natural Sprouting → Shade Drying → Milling

We soak the whole Khapli wheat overnight, allow it to naturally sprout, gently shade dry the sprouted grains, and then mill them into flour.

⭐ Why Choose Tazawan Khapli Sprouted Flour?

✓ Ancient Heritage Wheat
Made from traditional Khapli/Emmer wheat, an ancient wheat species valued for its nutritional characteristics.

✓ Naturally Rich in Protein
Khapli/Emmer is traditionally valued for its comparatively high protein content. Research on emmer also reports substantial protein levels, although the amount varies between varieties.

✓ Naturally Rich in Dietary Fibre
Whole-grain emmer provides dietary fibre, making it a wholesome alternative to highly refined wheat flour.

✓ Naturally Contains Minerals
Khapli contains naturally occurring minerals such as iron, zinc, magnesium and other essential minerals. Mineral availability can be influenced by processing.

✓ Traditionally Valued for a Lower Glycemic Response
Khapli/Emmer is traditionally regarded as a slower-digesting heritage wheat, and research has reported differences in starch digestibility and glycemic characteristics among emmer and other wheat varieties. However, the actual GI of flour depends on variety, processing, cooking and serving method. 

✓ Sprouted for Better Digestibility
Controlled sprouting can increase protein digestibility and alter the nutritional profile of wheat flour. Studies have also reported reductions in phytates and tannins during sprouting. 

✓ Naturally Different Gluten Profile
Khapli is an ancient wheat and contains gluten. Sprouting can modify gluten proteins and weaken the gluten network, but it does not make Khapli gluten-free. 

💧 Why Do We Soak Khapli Wheat Overnight?

Overnight soaking is an important first step in Tazawan's sprouting process.

Benefits of Soaking & Sprouting

1. Activates the Grain
Soaking supplies moisture and initiates the natural germination process.

2. Supports Protein Digestibility
Sprouting activates natural enzymes and research has reported improved protein digestibility in sprouted wheat. 

3. May Improve Nutrient Availability
Sprouting can break down some naturally occurring compounds that bind minerals. Studies have reported improved mineral bioaccessibility after wheat sprouting. 

4. May Reduce Some Anti-Nutritional Factors
Research has observed reductions in phytates and tannins during controlled wheat sprouting. 

5. Changes Gluten Structure
During germination, natural enzymes act on wheat proteins and can modify gluten structure. This may make the flour behave differently from ordinary wheat flour. 

6. Traditionally Considered Lighter to Digest
Because sprouting changes starch and protein structures and can improve protein digestibility, sprouted grains are traditionally valued as being gentler and easier to digest. Individual digestion can vary.

🌾 Khapli vs. Modern/Hybrid Wheat

Khapli is valued as an ancient heritage wheat rather than a modern high-yield wheat type. Research on emmer and its wild relatives indicates that domestication has been associated with changes in the relative proportions of starch, protein, fibre and minerals. 

For marketing, I recommend saying:

“Traditionally valued for its higher protein and fibre content compared with many commonly consumed refined wheat varieties.”

rather than making a blanket claim that all Khapli has more protein and fibre than every hybrid wheat, because wheat composition varies considerably between varieties.

🌿 What About Gluten?

Khapli is not gluten-free.

Ancient wheat varieties, including emmer, still contain gluten and can trigger celiac disease. Research does not support describing Khapli as a naturally “low-gluten” or celiac-safe wheat. 

However, sprouting can modify and partially break down certain gluten proteins, and studies have observed reductions in measurable gluten or changes in gluten structure under particular sprouting conditions. The effect depends strongly on the wheat variety and sprouting conditions.

Best customer-facing wording:

“Naturally sprouted to modify wheat proteins and support digestibility — while still containing gluten.”

Contains Gluten • Not Suitable for Celiac Disease

🫓 Ideal for Everyday Cooking

Tazawan Khapli Wheat Sprouted Flour can be used for:

• 🫓 Roti
• Chapati
• Phulka
• Paratha
• Pancakes
• Traditional porridges
• Other wheat-based preparations

🌱 The Tazawan Difference

We don't simply mill Khapli wheat.

We follow a traditional process:

Soak Overnight → Allow to Sprout → Shade Dry → Mill

The result is a naturally sprouted heritage wheat flour with the goodness of Khapli's protein, fibre and minerals, prepared using a traditional process designed to improve digestibility and nutrient availability.

Tazawan Organic Farms

Regenerating Life.