Triticum aestivum

Available for purchase from 1 July 2025  

Kalahari White is a rare and refined South African wheat variety, standing apart as the country’s only commercially grown white wheat. With its roots in the arid Kalahari region, this soft white wheat has gained recognition among bakers and millers for its smooth texture and sweet, nutty flavour. It has become a choice grain for those seeking heritage, single-origin wheat that performs reliably in artisan baking.

This variety is ideally suited for softer baked goods. Its lower protein content, typically between 10 and 12 percent, produces tender, pliable doughs. Bakers favour Kalahari White for making cakes, pastries, tortillas, ciabatta, pizza bases and even delicate handmade pasta. Its pale colour and gentle flavour are especially well suited to wholegrain flours, where it yields light, balanced results without the density common in darker wheats.

Sow Kalahari White wheat in autumn once soil temperatures begin to drop, ideally between 12 and 18 degrees Celsius. Prepare a fine seedbed and sow seed at a depth of 2 to 4 centimetres with even spacing. Wheat prefers full sun and well-drained, fertile soil with consistent moisture through the early stages of development. In drier climates, supplementary irrigation may be necessary during tillering and heading to ensure good grain fill.

Plants mature over 100 to 130 days, depending on climate and rainfall. Harvest begins once the grain heads turn golden and harden. Stalks should be completely dry before cutting to ensure storage viability. Kalahari White can also be grown as part of a diverse grain system, either as a monoculture or mixed in small percentages with durum wheat for field or culinary blending.

Standard packet contains approx. 400 seeds

Petite packet contains approx. 130 seeds