Sunnyland Mills is the oldest producer of bulgur wheat in the Western Hemisphere, using a time-tested recipe that originated in the Middle East.
Tannic acid imparts a bitter taste.
Bulgur made from white wheat absorbs water when soaked or cooked at a uniform rate. This provides for predictable results and consistency in preparation of recipes. Sunnyland's bulgur is light golden-tan color. Other bulgur made from red wheat is characteristically brown or dark. Other products absorb at different rates causing some particles to be mushy and others under cooked when prepared.