Khapli Wheat, also known as emmer wheat, is a traditional wheat variety cultivated in several regions of India. It is one of the older wheat types that has been maintained through traditional farming systems. Farmers associated with Kalsubai Millets grow this wheat using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, Khapli wheat is commonly milled into flour and used to prepare chapati, phulka, and other flatbreads eaten with vegetables, dals, or curries. The grain can also be used in multigrain flour blends or roasted and ground for traditional grain mixes prepared in home kitchens.

According to the Indian Food Composition Tables (ICMR-NIN), wheat is a source of carbohydrates and plant protein. These nutrients include naturally occurring carbohydrates and protein present in cereal grains. [VERIFY: ICMR-NIN micronutrient data for emmer wheat]

Choosing naturally grown wheat from Kalsubai Millets means the grain is sourced directly from farmers rather than large commercial supply chains. The wheat is cultivated without chemical fertilisers or synthetic pesticides and supplied through a farmer producer company. This sourcing approach supports farmer income while helping maintain transparency about how the grain is produced.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad