Black Emmer Berries


Made by Janie's Mill


Shipping calculated at checkout

3 LB (Pack of 8)
25 LB (Pack of 2)
All deliveries are carbon neutral
Powered by Shopify Planet

Black Emmer is a rare ancient grain, also known as Farro Nero. The word “farro” comes from pharaoh, as this grain was originally grown in ancient Egypt. When the Roman Empire expanded there, they brought this grain back to the continent, and it became known as farro nero the “black grain of the Pharaohs.”

The husks of each kernel of wheat are a deep purple-black, but the grains themselves are a creamy sand color. Black Emmer is high in vitamins and minerals. and has a deep, earthy flavor, whether you mill it into flour, or use the whole berries in grain bowls or breakfast bowls.

Additional Info:

Protein: 11.2%

Black Emmer is a magnificent and rare heirloom wheat (Urkorn) that can be traced back to 3000 BC. It thrives in even the most severe conditions (drought or heavy rain) and so is a perfect grain for our changed climate. It is also strikingly beautiful, with dark purple to black husks and long awns. In fact, it is often used in dried flower arrangements. But we think you will prefer to eat it!
Traditionally, Black Emmer berries were savored in soups, and cooked up as a breakfast. These berries cook relatively quickly because they are softer, with a relatively low protein level. The berries may also be ground into flour and used in yeast or sourdough breads, flat-breads, and pasta. It can also be used in combination with lower-protein flours in pancakes, muffins, cookies, and rackers. It has a slightly sweet, slightly earthy taste, and is highly nutritious!

Made by Janie's Mill

The idea for Janie’s Mill sprung up one day as Harold was watching tons of his organic wheat flow into a semi to travel far from Janie’s Farm.

He suddenly thought, "Really?! My grain has to go 700 miles to feed a chicken, when there’s all these millions of people nearby who eat bread?”

And so the seed of what would become Janie’s Mill was planted. It took years of research and planning before we began stone-grinding grains from Janie’s Farm in the spring of 2017. We worked with bakers to get their input and feedback and by fall, we were milling consistent, high quality flours that earned kudos from both home and professional bakers. We’ve been milling those flours, and adding more to meet bakers’ specific needs ever since, and can’t wait for you to use our flours, grits, and whole grains in your kitchen or bakery!

More from Janie's Mill