The worlds’ most ancient grain, cultivated in Turkey for over 8000 years. It waited a long time to pick up its first Great Taste Award, commended in 2016 as being a "versatile, golden grain that’s pleasantly sweet and chewy, with a good nuttiness and bite."
Traditionally cooked as a pilau, use Siyez as you would any other grain. Siyez has a more distinctive texture and a greater depth of flavour, delicious both hot and cold. It can be ground into flour for both sweet and savoury baking, producing a soft, fluffy crumb.
Did you know?
Siyez is made by covering the husked grains with boiling water for about 20 minutes, immediately cooled with cold water and spread out in the sun to dry. The wheat is then brought to a mill where it is gently ground until the grains are cleaned and crushed. After cleaning and crushing, the wheat is spread out on large cloths and left in the sun to dry for one or two days, depending on the weather, and turned frequently. Siyez is known to be higher in protein, phosphorus, vitamin B2, vitamin B6 and β-carotene than common hard red spring wheat.
STORE IN A COOL, DRY PLACE. USE WITHIN BEST BEFORE DATE.