Emmer, often referred to as farro, is an ancient grain with a history and exceptional character. Native to the fertile crescent of the Near East, it is one of the first crops cultivated more than 8000 years ago and said to be an ancestor to all durum wheat. It has been found in the tombs of pharaohs and continues to be widely popular today. For thousands of years it has been grown and commonly used in the Middle East, North Africa, Italy and other parts of Europe.
Emmer is popular for good reason. High in protein, fibre and an excellent source of B vitamins and nutrients such as magnesium, zinc and iron. While not gluten free, it is low in gluten making it easier to digest and an alternative choice for people with gluten or wheat sensitivities.
Rich and nutty in taste, emmer flour is an ideal substitute wheat flour in hearty baking recipes such as muffins, breads and pastas.