Skip to content
10% cashback + £5 if you refer a friend
10% cashback + £5 if you refer a friend

Organic Wheat Grain


Wheat Grain has a long history dating back to 9000 B.C. and possibly even earlier. Organic Wheat Grain is the go-to choice for traditional bakers.

Its rich, buttery flavour adds depth and complexity to baked goods, making it a reliable choice for consistent, high-quality results. Keep this pantry staple on hand for all your baking needs.

Our Organic Wheat Grain is a high-quality, natural choice for all your cooking needs. With its rich, nutty flavour and versatility in the kitchen, our Organic Wheat Grain is a pantry staple you won't want to be without.

Use it to make bread, pasta, baked goods, and more. Trust in the purity and goodness of Organic Wheat Grain for all your recipes.

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis.

Wheat is grown on more land area than any other food crop (220.4 million hectares or 545 million acres, 2014). World trade in wheat is greater than for all other crops combined.

In 2020, world production of wheat was 761 million tonnes (1.7 trillion pounds), making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.

Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.