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.
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!
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