Vernacular Names & Parts Used

Black Wheat is derived from the mature grains of Triticum Aestivum and is commonly known as Kalagehun in regional markets. These are whole wheat seeds, traditionally consumed directly in cooked dishes or milled into flour (atta). The grains are naturally dark in color and valued for their intact bran and germ.

Ayurvedic Properties & Common Uses

In traditional dietary practices, whole wheat grains are regarded as Balya and nourishing, supporting daily energy requirements when consumed in moderation. Black Wheat seeds are commonly used for preparing boiled grains, khichdi, porridge, or stone-ground into atta for chapatis and rotis.

Ayurvedic texts emphasize proper soaking, washing, and thorough cooking of whole grains to aid digestion. Black Wheat is typically consumed as part of a balanced meal alongside vegetables, lentils, or ghee as per traditional food practices.