Before modern food science had words for phytic acid or enzyme activation, Indian kitchens were already sprouting grains. Gata traces the ancient tradition — from Karnataka's nachni satva to Bihar's sattu — and the Ayurvedic wisdom that underpinned it.
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Emmer wheat is the ancient hulled wheat India knows as khapli, jave godhi and samba godhumai. Gata traces its 10,000-year history, what the classical texts say about wheat, and what...
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