emmer

Emmer, also called emmer wheat or farro, is Triticum dicoccum, a hulled, tetraploid wheat species. It is one of the earliest domesticated wheats and is closely related to einkorn and durum. Unlike modern free-threshing wheats, emmer kernels retain their tough glumes after threshing, requiring processing to remove the hull.

Historically widespread in the Near East and Europe, emmer was a staple in ancient civilizations such as Egypt and Mesopotamia. Its cultivation declined after the spread of high-yielding bread wheats, but it has been revived in recent decades as a heritage or specialty grain. Today it is grown on a limited scale in parts of Europe, North Africa, and North America, valued for its hardiness and drought tolerance despite lower yields compared to modern wheats.

Emmer grains are used as whole groats, in porridges and soups, or milled into flour for breads, pasta, and pastries. The flavor is nutty and slightly sweet, with a chewy texture. Emmer contains gluten and is not suitable for people with celiac disease or gluten intolerance. Nutritionally, it provides protein, dietary fiber, and minerals such as iron and magnesium, along with B vitamins.