The oldest wheat cultivated in India, Paigambari traces its origins back to the Indus Valley Civilisation. Like most heirloom grains (which haven’t gone through the hybridisation process), it is high in fibre and nutrients, and yields low gluten says Sujit Sumitran of Goa-based The Yellow Submarine. “This is an ingredient that our forefathers ate 4,500 years ago! I look for a good, reliable source and one is Buffalo Back Collective that’s based in Bengaluru. I buy the grains and mill them minutes before I make bread in my home mill,” he says.
Pick it right: It can be used for any of the wheat-based Indian recipes, like chapatis, puris, rotis, etc. I use them to make sourdough bread.
Sujit Sumitran is a leadership and executive coach, change catalyst, bread whisperer and wood-fired oven enthusiast
