What is emmer Wheat?
Emmer wheat (also known as farro, or hulled wheat) is a type of awned wheat. Because it contains more fiber than other popular grains, farro shows more positive benefits in digestion and cardiovascular health. It's also exceptionally high in protein and supplies more than 10 different vitamins and minerals but at the same time it is simple; made up of only 28 chromosomes. Emmer wheat is also low in gluten, making it a promising alternative for people with a wheat/gluten intolerance. The analysis from Midwest Laboratories shows our wheat at less than 40 ppm gluten. It is known for being versatile, since it can be boiled, baked, or milled into flour.
It is nutritious:
- High in protein and fiber and low in gluten
- Vegan friendly
- Maintains texture and flavor, unlike rice or pasta, when overcooked or kept in fridge
- Tasty when used hot or cold
- Retains texture and flavor when used days after it's cooked.
Rich in history
Wild emmer is native to the Fertile Crescent of the Middle East, growing in the grass and woodland of hill country from modern-day Israel to Iran. Emmer wheat has been found in archaeological excavations and ancient tombs. Emmer was collected from the wild and eaten by hunter gatherers for thousands of years before its domestication.