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|
|of which saturates||0.1g|
|of which sugars||3.3g|
Suitable for vegans and vegetarians
Grown in Lincolnshire by Jeremy Dickin
These oat groats are 'naked' because the hull naturally falls away from the grain without threshing. They're a superb alternative to brown rice, quicker to cook and with a creamier texture and richer flavour.
Add cooked, or if cooking time allows, dry grains to salads, stews and casseroles.
Rinse, bring to the boil then simmer until tender (about 45-50 minutes). Speed up cooking by pre-soaking for a few hours.
May contain gluten - packed where cereals containing gluten are handled
|Typical values||Per 100g|
|of which saturates||0.2g|
|of which sugars||0.7g|
Suitable for vegans and vegetarians. Naked oats contain lots of beneficial oils. For this reason they're best kept in an airtight container in the fridge or freezer.
Grown in the UK
Whole organic wheat grain from the revolutionary YQ population, grown at Home Farm, Nacton, Suffolk.
YQ wheat grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.
The YQ (Yield and Quality) wheat population was bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. The population is a crop of extraordinary diversity that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.View full product details