Black wheat flour is a gluten-free, greyish-black flour variety that is derived by processing the seeds of the black wheat plant, a variety that was developed in a lab in Mohali, Punjab, under the aegis of the Government of India. It’s named so because it is rich in the pigment called “Anthocyanin”, which also gives fruits and vegetables their blue, black, red, or purple colors. These also function as naturally occurring antioxidants that develop in a field at the time of grain filling, hence packing the wheat with a lot of nutritional value. Black wheat is enriched with 28 times more anthocyanins than the conventional wheat varieties!