Recent genetic evidence from DNA fingerprinting suggests that the variety is perhaps derived from a natural hybrid between T. durum and T. polonicum, which would explain past difficulties in arriving at a certain classification.

With only 6,500 hectares (16,000 acres) cultivated worldwide, Khorasan wheat does not play an important role in the world food system.

Apart from its nutritional qualities, Khorasan wheat is recognized for its smooth texture and nutty, buttery flavor.

[10] A temperate continental climate with cold nights in the early spring (see vernalisation), low to moderate precipitation rates (500–1,000 mm per year), and a sunny warm summer for optimal ripening are therefore the typical preferred climatic conditions of Khorasan wheat.

But, because breeding efforts for Khorasan wheat have been very sparse (see chapter below), its adaptation to other climatic conditions is still limited.

As most of the Khorasan wheat is organically produced, the nutrient supply (especially nitrogen) should be granted by using an appropriate crop rotation, such as previous pasture legumes.

[11] The nutritional content of Khorasan wheat is the most important characteristic of this crop and the reason why it is cultivated.

Main diseases are typically caused by fungi, such as the Fusarium head blight or the "black tip".

Typical robust rotations would contain some of the following crops: canola, sunflower, pulses, sorghum and pasture legumes.

Typical goals are improved yield, reduced susceptibility to diseases and pests, homogeneous maturation (to optimize harvest) and increased tolerance to environmental stresses, i.e., drought, acid soil, high or cold temperature, etc.

Especially to develop resistances against common fungi (e.g., Fusarium head blight), this genomic pool is interesting.