Khapli wheat, also known as emmer wheat, is a traditional wheat variety cultivated in several parts of India. It is one of the older wheat types maintained through traditional farming systems. The wheat used for this flour is grown by farmers associated with Kalsubai Millets using natural farming practices without chemical fertilisers or synthetic pesticides.

In Maharashtrian households, Khapli wheat flour is commonly used to prepare chapati, phulka, and other flatbreads eaten with vegetables, dals, or curries. The flour can also be used in multigrain doughs or traditional recipes that require wheat flour for everyday cooking.

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 wheat]

Choosing flour produced from naturally grown wheat means the grain is sourced directly from farmers rather than large commercial supply chains. At Kalsubai Millets, the wheat is cultivated without chemical fertilisers or synthetic pesticides and processed into flour with minimal handling. Buying through a farmer producer company supports farmer incomes while maintaining transparency about sourcing.

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