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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
Collections: Cereal Grains , Grains , Grains & Seeds , Grists for Milling , Hodmedod & Guest Products , Hodmedod's Pulses and Grains , Home Milling , Not Mockmills , Pulses, Grains & Seeds from British Farms
Category: Available , Cereal Grain , Grist , Wholegrain Cereal
Type: Cereal Grain
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
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