Pronounced “free-kah”, it is unripe wheat that’s parched and roasted to burn off the husks. The grain has a wonderfully smoky, nutty (and slightly addictive) nature, PHOTO: Daniella Cheslow

When it comes to food, the world is constantly looking for healthier replacements of core ingredients. So what can you replace a staple like rice or white pasta with? Or how can you keep a watch on your wheat intake? Quinoa had the world raving for a while, yes, but now kitchens are looking at ‘old’ grains. Their versatility, flavor, economic cost, ease to work with, and the accompanying history has chefs across the world looking back to older grains. Like freekeh.

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