Dicoccum

Dicoccum is a name commonly used for emmer wheat, a hulled tetraploid wheat species usually classified as Triticum dicoccum, though some taxonomies place it as Triticum turgidum subsp. dicoccum. The epithet dicoccum derives from Latin and Greek roots meaning “two kernels,” referencing the typical two kernels per spikelet found in many varieties.

Description and morphology

Emmer is an annual cereal that grows as a tall, sturdy grass with a long inflorescence. The grain is enclosed in tough glumes that adhere to the kernel, making threshing more labor-intensive than for free-threshing wheats. Each spikelet commonly contains two kernels, although variation exists among varieties. Emmer kernels are larger and denser than those of many modern wheats, and the crop often bears large, awned spikes.

Domestication and distribution

Emmer wheat was one of the first crops domesticated in the Fertile Crescent, with archaeological evidence placing its cultivation thousands of years ago. It spread widely through Europe, North Africa, and the Near East. In modern agriculture, dicoccum is cultivated on a relatively small scale, primarily in niche, traditional, or organic farming systems, and in regions where ancient grains have regained interest. It remains more common in parts of Mediterranean Europe and some areas of the Near East and Africa.

Uses and nutrition

The grain is typically milled into flour or used in whole-grain form for porridge, soups, or salads. In Italian cuisine, emmer is associated with “farro” dishes. Nutritively, emmer provides high protein content relative to some modern wheats and contains dietary fiber, minerals, and micronutrients, though its gluten structure is suitable for baking yet not as forgiving as modern, free-threshing wheats.

Cultivation and processing

Emmer’s hulled grain preserves a hard bran-fiber shell, requiring threshing and milling to remove the hulls. It tends to perform well in cooler climates and with lower-input farming, exhibiting good drought tolerance, but yields are generally lower than those of modern bread wheats.