Why Doesn't This Grain Burn?The ancient trick to getting smoky flavor from fire.
From the show
Kitchen Wellness SecretsDiscover the science behind freekeh's unique smoky taste. This beloved Levantine grain is harvested young and set on fire, but a clever, ancient process uses its own moisture to roast it perfectly instead of turning it to ash. The result is a distinct nutty flavor created by a chemical reaction, not by adding anything extra.
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