Emmer Qualities

Q: Where did you get your emmer species? What country did it come from?

A:  Our Emmer (Triticum dicoccum) came from Rwanda, out of the World Seed Bank over 30 years ago.   It is still grown in parts of Africa, Northern Italy, Turkey, and Germany for its high protein, fiber, and trace Minerals.

Q:  What is Emmer?

A:  Emmer (triticum dicoccum) is an ancient Wheat commonly known as “Farro” in Europe.  It is a simple grain of 28 Chromosomes, dating back 17,000 years to the beginning of agriculture in the Fertile Crescent Region of Mesopotamia. It is the mother grain of modern durum wheat’s.   It pre-dates spelt and Kamut.

Q:  What is Farro? 

A:  Farro is an Italian term for ancient grain or husked grain.  Most ancient grains have a hull or husk. Some Italians have told us that Emmer is the original “Farro”.  Spelt can also be referred to as “farro”. 

Q:  Is Emmer Flour appropriate for baking?

A:  Yes! Emmer Flour reveals a sweet nutty flavor- especially when it is freshly milled.  Because Bluebird Emmer flour is a “whole grain flour” it is similar to baking with a whole wheat flour.  It is milled fine and can be used in replace of “whole wheat flour”.   Emmer Flour makes fabulous wide noodle pastas ( a tradition in Northern regions of Italy), dense breads, cookies, muffins, and crusts.