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Absolutely the Best Tasting Healthiest Atta (Flour) You Can Buy!


There are any number of reasons to toast and celebrate Bloom Whole Wheat atta. But let’s start from the beginning – where and how it is grown.

 

Sharbati Wheat

Sharbati wheat is gaining world-wide recognition today because of its unique origins and its above average nutritional value. Grown in the Central Indian state of Madhya Pradesh, known for its vast forests and tiger reserves, Sharbati is native to just one of its 22 districts, named Sehore. 

A unique set of environmental factors make sharbati wheat a stalk above all other wheats. The regions where Sharbati wheat is grown stays dry throughout the year, except during the rainy season. Due to the absence of regular irrigation, the crops depend entirely on rainwater to survive. A soil rich in potash, air that is dry and pure rainwater create a wheat variety that is miles ahead of its most common cousins in nutritional value, taste and texture.

Nutritional Advantage

Sharbati atta is packed with essential nutrients and generous amounts of vitamin B and E, that aid in the growth of red blood cells, boost energy levels, good eyesight, good digestion and improve cardiovascular health. It is also rich in catalytic elements, mineral salts, calcium, magnesium, potassium, manganese, zinc, iodine and copper. Bloom’s whole wheat flour contains wheat germ, endosperm and bran while all the refined varieties contain only the endosperm. 

The Safer Bloom Alternative

Due to the strict organic method, from the farm to the warehouse, that Bloom follows in getting its atta brand ready for the market, it’s certainly safer. Bloom sharbati atta is not prepared using the quick and easy method, but it takes the longer harder route to keep it away from chemical contamination. Sharbati wheat is left out in the sun and the natural oxygen does the job of turning it into white. The mark of a good sharbati atta is that it won’t be pure white but is slightly yellowish because of this chemicals-free natural process of bleaching.

The off-white unbleached atta gets duller as it ages. It’s not enough that you choose an unbleached product. The flour could be treated with other kinds of chemicals. Always check the label if you are particular about sticking to the organic option. The unbleached organic atta takes longer to produce and may be slightly more expensive. 

Is Sharbati Atta Tastier?

Like beauty being in the eye of the beholder, taste can lie in the palate of the eater. But there is somewhat of a consensus that along with all the organic benefits by way of health, the rotis or chapatis made from this flour is tastier. The sharbati wheat grains have lower water content and it is harder. It takes more water to make into a dough, resulting in softer and fluffier rotis or chapatis.

 

Sharbati Atta for Life

Atta is staple to the South Asian diet. Because it’s consumed each and every day over a whole lifetime, even the slightest advantages can turn into huge beneficial outcomes in the long run. When adults switch to the healthier alternative, the younger generation automatically benefit as the habit stays with them for life.

 

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