Freekeh, Green Wheat is a type of durum wheat that belongs to the Triticum Turgidum species. It differs from classic durum wheat because it is harvested prematurely, when the grains are still green and tender (milky phase).
 Tradition has it that the piles of wheat are placed on the ground, left to dry in the sun for about a day and then burned. After 24 hours, we proceed with the roasting that has a double effect: on the one hand it serves to stop ripening, on the other hand it serves to remove the bran and straw. The grains, young and still moist, are in fact fire-resistant. Once the combustion is finished, the grain is threshed by hand. The roasting gives the Freekeh its characteristic toasted aroma with hints of hazelnut. The production of this ancient grain is typical of the countries of the Middle East (Palestine, Lebanon and Syria) and dates back hundreds of years.