EMMER
Origin: |
Before the ancient Romans knew Emmer as Triticum Dicoccum, it was already cultivated about 9000 B.C., probably stemming from Triticum Diccoides. It grew in Mesopotamia, Israel, Palestina and Egypt. During the Neolithic Age, settlers brought Emmer it to Europe. It was used in diverse varieties until the beginning of the 20th century, when it started to be ignored and forgotten. Emmer and Einkorn are individual wheat varieties, just like (soft) wheat, spelt-wheat or durum wheat, though the are often regared as the ancestors of spelt-wheat. Durum wheat is the closest relative of Emmer. |
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| Appearance: | Depending upon the varietly, mostly small rounded grains with husks; Like spelt-wheat, the grains come in a hard hull that has to be removed after threshing. | ||
| Taste: | Individual | ||
| Uses: | Various: Emmer semolina and whole semolina are very well suited for the production of noodles. In Northern Italy (Toskana, Umbria), it is used for special soups. It can also be added to salads or served as a side-dish with fish or octopus, to name only a few uses. |  |
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| Contents: | The Emmer grain contains vitamins and valuable antioxidants as well as a high percentage of roughages, which makes it an ideal organic means to purify the body. Among other things, Emmer is popular because of what it does not contain: the hard husk protects the grain from environmental influences. Thus it is a perfect plant for organic cultivation | ||
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