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Emmer Wheat is an ancient grain officially known as Triticum dicoccoides. It is a tetraploid species. The domesticated variant was used in ancient times in Egypt and the Fertile Crescent. It is the second-oldest grain in the world. Emmer is a low yielding, tall (2m) awned triticum (wheat) with elongated, full-sized grains.

Closely related to the modern durum wheat used for pasta, emmer dates from approximately 7000 BCE. This wheat, along with barley, has been found on sites, including the Egyptian pyramids, all over the Middle East and Europe from the earliest times. First cultivated by the Babylonians, emmer wheat was the staple cereal of prehistory, the real reason why early agriculture actually worked. After its domestication, it became an important crop in the Middle East, soon spreading to Europe and the Indian subcontinent. Around 4000 BCE, more productive wheats took emmer's place as the dominant cereal crop.

Today, it is grown in remote areas of Turkey, Syria, Ethiopia, and Europe; it is usually cultivated as fodder except in Ethiopia.

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External Links

River Organica - Organic Emmer Breads

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