WHEAT & MUSTARD

Wheat Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.Wheat is the most significant grain crop in the world, also it is counted among world's staple food. It is not only known for its nutritional value but also for having gluten content in good amount. Gluten is actually the protein present in the wheat that allows bread dough to rise, also making it soft & light. Variety of foods like pasta, cakes, muffins are the source of wheat. Issues like gallstone, anaemia, tuberculosis, breast cancer, pregnancy and breast feeding problems can be resolved by consuming whole wheat. Become a distributor & dealer of wheat grain, wheat products, whole wheat, durum wheat, broken wheat, organic wheat, puffed wheat, wheat flour, whole wheat flour and more.

Mustard Black mus­tard is probab­ly en­demic in the Sou­thern Medi­terra­nean region, but has been culti­vated since thou­sands of years; there­fore, nu­merous culti­vars are found.
Botanically different, though of equal use in the kitchen, are the Sarepta mustard or Roma­nian Brown Mustard (Br. juncea) from Eastern Europe and the Indian Brown Mustard (Br. integri­folia or Br. juncea, a fertile hybrid from Br. nigra and Br. campes­tris) from India and Central Asia. Of all three species, the latter is probably most commonly sold in the West.
Although the pungency of black mustard is slightly stronger than that of brown mustard, black mustard is hardly planted in Europe anymore, and brown mustard is the dominating quality on the European market. The reason is that brown mustard, unlike black mustard, can be harvested by machines which make production much cheaper in countries where working force is expensive.