Making wheat into bulgur is an ancient process that originated in the Mediterranean region and has been an integral part of Middle Eastern cuisine for thousands of years.

It may, in fact, be man's first "processed food." In approximately 2,800 B.C., the Chinese emperor Shen Nung declared it one of five sacred crops along with rice, millet, barley and soybeans. Biblical references indicate it was prepared by ancient Babylonians, Hittites and Hebrew populations some 4,000 years ago, and Arab, Israeli, Egyptian, and Roman civilizations record eating dried cooked wheat as early as 1,000 B.C.

In the mid-1900s intensive research was conducted on the nutritional and technical aspects of the bulgur process and modern nutritionists discovered what the ancients already knew: the value of bulgur as a "perfect food" in terms of nutrients, palatability and keeping quality.

Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient in pilaf, soup, bakery goods, stuffing or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. It is excellent as a meat extender in vegetarian dishes, and is a component of many varieties of meatless burgers found on supermarket shelves everywhere.

Bulgur is a wheat product made by steaming and drying wheat kernels, then cracking them to resemble cracked wheat. Since bulgur is minimally processed, its nutritional value is similar to that of whole wheat.

Coarse Bulgur

Fine Bulgur

Packing options vary from 15Kg up to 50Kg pp bags.
Custom packaging as well as private labels are available according to customer specs.