Xeixa is an ancient grain indigenous to the Balearics. It is a cereal at high risk of extinction because the industrial bread makers use other varieties of grain. Up to now the cultivation has been very limited, however some young farmers who practice biodynamic agriculture have begun to sow the seeds of the grain, helping to spread its genetic heritage. The digestive characteristics are said to be much superior, with a more intense taste than modern grain, and it is virtually allergen free. Xeixa is the most cited grain in stories, poetry and legends of the Balearic Islands.
Join The Sustainable Food story for a Xeixa milling workshop, including some close up grainiac science. We’ll be discussing heritage, ancient or heirloom grains in the context of wider environmental and dietary issues, touching on origins, significance, properties, the milling process and what it takes to make a great, simple loaf of heritage grain bread.