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An ancestor of durum wheat, emmer was among the first cereals cultivated in the Fertile Crescent. It has a deliciously nutty flavour and can be eaten as a whole grain (farro) or ground into flour.
The grains make great alternative to rice, as a side or in risotto (farrotto?), or can be milled at home (we recommend using a Mockmill) for flour that makes superb bread and pasta.
Two other grains are occasionally used for farro and emmer or farro medio sits between smaller einkorn (farro piccolo) and larger spelt (farro grande).
Our emmer is grown by Jeremy Dickin in Lincolnshire.
Add cooked emmer - or if cooking time allows, dry grains - to stews and casseroles.
Add cooked or toasted grains to salads.
Mill uncooked emmer grains to produce a tasty and versatile flour.
Rinse, bring to the boil then simmer until tender (about 25 to 30 minutes). Speed up cooking by pre-soaking for a few hours.
Emmer Grain (Gluten)
For allergens, see ingredients in bold
| Typical values | Per 100g, raw whole grains |
| Energy | 1,430kJ (341kcal) |
| Fat | 2.1g |
| of which saturates | 0.1g |
| Carbohydrate | 63.3g |
| of which sugars | 3.3g |
| Fibre | 10.6g |
| Protein | 10.8g |
| Salt | <0.01g |
Suitable for vegans and vegetarians
Grown in Lincolnshire by Jeremy Dickin
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