Description
Emmer, also known as Farro was first discovered in the Fertile Crescent. While emmer was one of the most widely grown grains in the world it became less favorable with the advent of more modern wheats which were easier to harvest and process. Recognized as an ancient grain, emmer has been cultivated for over 10,000 years and has a long history of use in Mediterranean cuisine.
Like the ancient grain Einkorn, Emmer has a different gluten structure than modern wheat, which some people find easier to digest. Emmer is a good source of protein, fiber, vitamins B and E, and minerals like iron and zinc. Whole grain emmer has a lower glycemic index than modern wheat, which means it causes a slower and more gradual rise in blood sugar levels. Emmer is a Non-GMO grain meaning it has not been genetically modified.
The unique flavor of emmer is one of its standout qualities as it creates versatile culinary uses. Emmer has a nutty, slightly sweet flavor that can add depth to dishes. It is the most rice like of all whole grains and can be cooked and used in dishes like you would use a whole grain rice. Emmer wheat berries can be used in a variety of recipes. Cook whole grain emmer wheat berries until tender and use them as the base for a hearty and nutritious salad or grain bowl. Add vegetables like roasted cherry tomatoes, cucumbers, bell peppers, and fresh herbs. You can also toss in some feta cheese, olives, and a simple lemon-olive oil dressing for a delicious Mediterranean-inspired salad. Use cooked whole grain emmer in soups and stews. Its nutty flavor and chewy texture work well in comforting dishes. Try adding it to vegetable soups, minestrone, or hearty winter stews for added nutritional value and taste. Incorporate whole grain emmer flour into your baking to add a nutty flavor and boost the nutritional content of your baked goods. The rich, earthy flavor of emmer can also be used in bread if you enjoy a denser texture and tighter crumb.
Emmer wheat was once one of the most widely grown grains in the world, but its cultivation declined with the rise of modern wheat varieties, which were easier to harvest and process. However, in recent years, emmer wheat has gained renewed interest due to its potential health benefits and unique flavor, and is once again being grown and consumed in many parts of the world.