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Emmer (Farro), Wholegrain

Hodmedod's British Pulses & Grains

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), ground into flour, or sprouted.

The grains 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). 

Complete Product Details

  • 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.

    Cooking instructions

    Rinse, bring to the boil then simmer until tender (about 25 to 30 minutes). Speed up cooking by pre-soaking for a few hours. 

  • Ingredients

    Emmer Grain (Gluten)

    Allergy information

    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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