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
Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt.
With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
Why not also try our Red Fox Carlin Peas, a lighter coloured red-brown variety?
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
Red Foxes are a red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour. Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. They make an excellent British substitute for chickpeas.View full product details