Buckwheat grits
Buckwheat semolina, which is unfortunately still somewhat less known, can completely replace ordinary wheat semolina in our diet. You can also use it to make spoonfuls and semolina cake with fruit.
Khorasan grits
Khorasan flour and khorasan semolina are obtained from the grains of khorasan wheat, which is better known to most people under the trademark name of Kamut®. Also called Oriental wheat, it is an ancient type of wheat that most likely originated in Mesopotamia, and legends about this grain date back to the time of Egyptian tombs. Compared to common wheat, khorasan is less susceptible to environmental stress and is particularly known for its good drought tolerance, but excessive rainfall, especially at the end of the season, can cause disease problems. The grain of khorasan wheat is similar to the grain of ordinary wheat, except that it is twice as large. It is valued for its rich taste reminiscent of nuts, versatile use and easy digestibility.
Spelt grits
We use spelled semolina in the kitchen in exactly the same way as wheat semolina. Treat yourself to it for breakfast, prepare semolina spoonfuls for lunch, or sweeten yourself with semolina for dinner.
Wheat grits
For breakfast or dinner, you can cook a popular dish – semolina, or use wheat semolina to prepare spoonfuls (for soup or stew), various pastries and toppings.
