Emmer, together with the
among the oldest cereals. Both belong to the group of wheat varieties and originate from the Near East. People have been using the emmer grain for 10,000 years, but not very often nowadays. More modern and higher-yielding cereal varieties are now largely replacing the original cereals in the fields. Emmer is grown in Italy, Finland, in parts of Germany and nationally also in Burgenland and Lower Austria.
Emmer counts as a particularly sustainable grain because it can grow in relatively nutrient-poor and lean soil. Because of its resistant sleeves, it is very robust and protects itself against environmental influences. Therefore, usually no fertilizer or pesticide is used for cultivation. Farmers who grow emmer today contribute to the preservation of the species.
Emmer contains a lot of lutein, which is good for the eyes. The superfood cereal is rich in fiber, minerals, as well as phytochemicals and proteins. The protein content is almost twice the amount compared to wheat. However, all the valuable minerals and fiber are only contained in emmer when eaten as a whole grain. In addition, the original grain contains gluten.
Because of gluten intolerances, emmer is avoided by some people. However, people who are only allergic to wheat often tolerate grains such as emmer, spelt, carm or Einkorn very well.
Because of its special spicy and nutty aroma and the good processing possibility emmer is often used in the kitchen. Emmer can be used in the form of flour for baking a wide variety of pasta. The whole grains can also be prepared similarly to rice. In Germany, emmer is mostly used for beer production. Emmer beer is known for its spicy taste and dark color.
Of course, the Salzburg grain mills are also ideal for making emmer flour.
Curious about a recipe with ancient cereals? Here you will find a summer primal salad.