Meet Paigambari Wheat: From Farm to Your Kitchen

Paigambari is the wheat people reach for when they want the grain's own smell to be part of the dish, grown in Bundelkhand's hot, semi arid climate and known first for its aroma, not its texture.

Quick introduction

Grown in Bundelkhand, spanning southern Uttar Pradesh and northern Madhya Pradesh, on rain fed, drought tolerant land.
Known first for its aroma, more noticeable than either Kathiya or Banshi, especially freshly milled.
Best in plain dishes, simple roti or ghee brushed paratha, where the wheat's own flavour is the point.
Aroma fades with storage time, so it is best bought in smaller quantities and used within a few weeks.
A worthwhile addition once you already have an everyday flour and want something more distinctive for specific dishes.

Picked this week

Paigambari wheat

Sajerah Farm II · Sajerah

Paigambari Wheat Flour

$0.67 · 1 KG

Our standards

Meet Paigambari questions

What makes Paigambari different from the other two?: Its aroma, noticeably stronger and more distinctive than either Kathiya or Banshi.
Should I buy Paigambari in large quantities?: No, its aroma fades with storage time, so smaller, more frequent purchases suit it better.
What dishes suit Paigambari best?: Simple, lightly spiced preparations where the wheat's own aroma is not competing with heavy spicing.
Where does Paigambari come from?: Bundelkhand, a region spanning southern Uttar Pradesh and northern Madhya Pradesh, on rain fed land.

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