Paigambari Wheat Semolina Explained

What to expect

• Carries through the same aroma that defines Paigambari flour and daliya, noticeable in a plain roasted semolina before anything else is added.
• Best in simple preparations, a lightly sweetened halwa or plain upma, where the wheat's own flavour is the point.
• Moderately hard, cooking closer to Banshi than to Kathiya in timing and water needs.
• Buy in smaller quantities if aroma is the reason you are choosing it, since it fades with storage time.
• Keep it sealed away from strongly scented spices in the pantry, the same storage habit that protects the flour and daliya made from it.

Our standards

Paigambari semolina questions

Why does Paigambari semolina cost more?

The same reasons as Paigambari flour, smaller grain, lower yield and cultivation concentrated in one region.

Is Paigambari semolina good for plain upma?

Yes, its aroma shows best in simple, lightly spiced preparations rather than heavily masala laden ones.

How long does Paigambari semolina keep its aroma?

A few weeks in an airtight container. Buy smaller quantities if the aroma is your main reason for choosing it.

Does Paigambari semolina cook differently from Banshi?

Only slightly, it sits close to Banshi in hardness. The aroma, not the cooking behaviour, is the real distinguishing feature.