Emmer

The everyday grain of the ancient Near East and Egypt, used for bread and for beer. In Italy it's known as farro. Durum, the pasta wheat, descends from it.

• Flavor: earthy and rich, with a firm, chewy bite as whole grain.
• For bakers: flavorful, hearty loaves; often blended with other flours.
• For distillers: a grain with thousands of years of brewing history behind it.

Like all wheats, einkorn and emmer contain gluten and aren't suitable for people with celiac disease.

Work with us All grains Einkorn