The use of hemp seed in food spans millenia. The Record of Rites or Li Chi, an ancient book of classical Confucian works, places hemp among the five grains of ancient China, which included barley, rice, wheat, and soybeans. It was cultivated as a staple of the Chinese diet through the 10th century.
Hemp seed contains all nine essential amino acids, both essential fatty acids (Linoleic acid, Alpha linolenic acid), as well as a wide variety of valuable minerals (iron, copper, calcium, magnesium, potassium, zinc, phosphorus, and several vitamins A, B1, B2, B6 and E). Hemp seed, therefore, is a nutraceutical, a product that is both food and medicine.
Hemp seed is remarkably versatile When pressed, the seeds yield a nutty oil that contains all the beneficial fatty acids. Excellent for dressing salads, Hemp oil should be kept raw (since heating it will damage its fatty acid profile) and stored it a cool, dry, and dark place.
Hemp flour holds all the nutritive protein and can baked in a variety of breads and desserts.
Hemp Seed Bread