Black Wheat (Kala Gehu) in India — Atta, Dalia & Raw Grain
Also known as Kala Gehu / Kala Gehun • Available as atta, dalia and raw grain
Black wheat is a naturally pigmented variety of wheat, traditionally known as Kala Gehu.
It is now slowly being explored in India as a more natural grain option — available as atta, dalia, or raw grain.
Understanding traditional grains in India
If you’d like to explore how Kala Namak rice and black wheat fit into a broader return to traditional grains, you can read here:
Black Wheat Benefits
- Rich in natural antioxidants (anthocyanins)
- Higher fibre compared to regular wheat
- Suitable for whole grain consumption
- Less processed when used traditionally
Black Wheat Atta
Black wheat atta can be used just like regular wheat flour for making rotis.
It is often preferred by those looking for less processed flour options.
- Stone-ground atta retains more natural nutrients
- Can be mixed with regular wheat for daily use
- Slightly different taste and colour compared to normal atta
Black Wheat Dalia
Black wheat dalia is prepared using traditional methods and can be used for both sweet and savoury dishes.
- Good for breakfast and light meals
- Retains grain structure and fibre
- Can be cooked similar to regular dalia
Our Approach
We grow black wheat in our own fields using a combination of traditional inputs like cow dung and minimal fertiliser use.
Available as raw grain, with atta and dalia prepared through traditional methods.
Available as raw grain, atta and dalia (limited batch)