EMMER WHEAT

Emmer wheat is a species of wheat that has been cultivated since 5000 BC. It was a very important product in some parts of Europe, from the Bronze Age to the Middle Ages. Emmer wheat belongs to the Poaceae family, of the genus Triticum. Popular product in Europe for centuries, emmer wheat is used in a wide variety of cereals, pasta, crackers, baked food, and beers. The ancient Romans knew it as “farrum”, now they call it "farro" while the Germans today call it "dinkle". Emmer wheat is often considered a subspecies of common wheat, in fact it is similar to wheat in appearance. However, the emmer wheat shell is harder than the wheat shell, this helps to protect the nutrients and allows emmer wheat to withstand attacks by pollutants (e.g. pesticides) and even insect invasions. Emmer wheat contains more protein than wheat, and proteins in emmer wheat are easier to digest. This means that some people who are allergic to wheat can tolerate emmer wheat, but as it contains gluten, such as wheat, it is not suitable for a gluten-free diet. Emmer wheat contains essential nutrients such as: thiamine, niacin, riboflavin, magnesium, as well as vitamins B, complex carbohydrates, always popular as fiber components and it also has a high-level of protein.

Pack 500 g and 5000 g.

Recommended recipes: salads and soups.

Rinse the farro thoroughly, place it in a pot with plenty of water, add carrot, onion, celery and parsley, then simmer over a low flame for about 1 hour, until it is tender. Add salt a few minutes before it is cooked, remove the herbs and serve with parmesan cheese, pepper and/or chili to your taste. You can prepare excellent dishes such as salads and soups.