The secret to Fire Grain’s delicate smoky aroma lies in its unique creation. We harvest this special
kind of durum wheat once a year in the Galilee Hills, capturing a rare 2-week “window” while the
wheat is still young, soft and green.
Immediately following the harvest, the Fire Grain freekeh is roasted over an open fire, right within
the field, in a unique state of the art facility that simulates the traditional roasting method used
2000 years ago, while ensuring a grain that retains its deep green color and its high nutritional
value. The roasting burns off the straw and chaff which are then rubbed off (the rubbing process
gives freekeh its name, farik or “rubbed”) to reveal a firm grain with a distinct nutty, smoky
flavor that goes on to do wonders in the kitchen.
