The exact origin of Khorasan wheat remains unknown. Described by John Percival in 1921, this ancient grain probably originates from the Fertile Crescent and derives its common name from the historical province of Khorasan which included a large portion of northeastern Iran into Afghanistan and Central Asia to the river Oxus. Some Turkish scientists have suggested that it originated in Anatolia. We believe Khorasan would find a great home and audience in California. Its genetics suggest that it would have compatibility with our growing climates and soil. The grain has an afinity for stone milling, artisan bread and pasta making.