An ancient grain, freekeh is made from young, green wheat that is traditionally roasted over wood fires to burn off the husks, giving the grain a lovely, nutty flavour. Freekehâ€™s originates from the Arabic word â€˜farakaâ€™ (meaning â€˜to rubâ€™) which refers to the traditional method of rubbing the husk away from the dried wheat. It is then left to dry further and either cracked or left whole (i.e. wholegrain).
A grain that is high in fibre (up to four times more fibre than brown rice) and even higher in protein that is also low in carbohydrates with a low Glycaemic Index (G.I), makes it great for diabetics and an all-round brilliant grain!