Khorasan wheat

Khorasan Wheat (Triticum turanicum) is likely to be a crossing of Emmer and Durum Wheat, which originated about 6000 years ago. The ancient, mystic name Khorasan allegedly refers to its historical roots in Persia. Products made with Khorasan Wheat such as bread, rolls, pastries or even pasta have a rich nutty flavour.


Khorasan Wheat is said to have originated about 6000 years ago in a region in North Iran, from which it probably also received its specific name. It was later also cultivated in certain parts of Turkey and even Egypt, but its exact “birthplace” is still contested. 


A legendary past
There are many theories about Khorasan’s origin, but its mystic history also makes for many great stories. While some people accredit it to the tomb of an Egyptian Pharaoh or rural Turkish areas, others go as far as Khorasan being on Noah’s Ark. 

Ousted to remote areas
A lack of commercial interest in the Western world due to a relatively low yield made Khorasan Wheat disappear from the wheat scene. Over a number of years, Khorasan only used to be cultivated in remote areas in the United States and Southern Europe. 

Khorasan, now back on the rise
Fortunately, Khorasan has been successfully rediscovered recently and thanks to CSM’s unique system of exclusive farming, we have been able to slowly cultivate original Khorasan Wheat again. 

Family tree of wheat

A long forgotten sibling. Khorasan Wheat was derived from Wild Emmer about 6.000 years ago, which makes it Emmer’s brother or sister from a genetic point of view. If you want to know more about the fascinating family tree of wheat, read more >>


Khorasan Wheat is an old species of wheat. This means that its grains are enclosed by a solid husk. The husk protects the grain from negative environmental influences, thereby ensuring a longer life of the crop. Its grain has a glassy yellowish colour. Genetic studies have shown that Khorasan is a hybrid of wheat and another wild wheat form. Like most other ancient grains, Khorasan also provides a smaller yield than most of today’s wheat, but is still more productive than Einkorn or Emmer due to its large grain size. Conventional farmers never had a real interest in Khorasan Wheat, since it does not respond to fertilizers, which adds a truly natural character to all Khorasan-based products.

Taste and nutrition

Khorasan Wheat is similar to today’s Hard Wheat or Durum Wheat. It adds a rich nutty flavour to baked products, but is also a great substitute when making pizza or pasta. When processed, especially during the kneading, the ancient grain shows characteristics similar to rye.

Khorasan Wheat contains remarkably large amounts of health enhancing substances. It has 30 to 35% more magnesium and zinc than other whole grains and an above-average amount of minerals. Khorasan Wheat is also particularly rich in selenium (an essential trace element) and contains up to 20-30% more protein than ordinary wheat. 

Exclusive farming

CSM works with over 120 farmers, who exclusively cultivate ancient cereals for Waldkorn®. If you want to know more about the careful cultivation and harvesting process, read more >>

Ancient cereals