Bulgur is a pre-cooked, parboiled, peeled and grinded wheat product without containing any colourings or artificial flavours. Most of the bulgur products are grinded in mass production factories while a handful of brands use traditional windmills to ensure bulgur’s ancient delicious taste and flavour stays still.
Bulgur is one of the most common ingredients in the cuisines of many cultures, especially of the Middle East and Mediterranean Basin. There are many reasons why bulgur has been an excellent food for centuries. Bulgur can resist mold contamination and does not draw insects as much as other food ingredients. It can also be stored for a long period of time.
For centuries, bulgur has had many names. The Romans called it “cerealis”, Israelites’ word for it was “dagan”, and other Middle Easterners named it as “arisah”. The name “bulgur” is used in Anatolia where the ingredient itself is born and spread throughout the world. The first mass production of bulgur in industrial scale was in Karaman region, Anatolia. The factories were built to suffice the food ration of the military in WWI, and when the time comes to the 90’s, Turkey has introduced bulgur to many other countries, including the US, the UK and rest of Europe.