Emmer

Triticum turgidum subsp. dicoccon

grain

One of the oldest hulled wheats, with a firm, nutty grain, cooked whole in salads or soup (farro) in Italy, ground into khapli flour in India.

Origin

Fertile Crescent

Season (United States)

all year round

Preparation

The grains are rinsed, soaked overnight if possible, then cooked for 30 to 45 minutes and stay firm; in salads, soups, risotto-style (farrotto), or as flour.

Molecules

In small amounts, not counted Arabinoxylans · Magnesium · Insoluble fibers

Did you know?

It already fed the Neolithic villages of the Near East ten thousand years ago.