Emmer
Emmer
Emmer (/ˈɛmər/; from Latin emmer, originally hulled wheat) is a type of wheat that is one of the earliest crops domesticated in the Near East. It is also known as farro or hulled wheat and is considered an ancient grain.
Etymology
The term "emmer" comes from the Latin word emmer, which originally meant "hulled wheat". The term was later adopted into English and has been used to refer to this specific type of wheat since the 19th century.
Description
Emmer is a type of wheat that is characterized by its hulled grains. This means that the grains are enclosed in a tough, protective husk that must be removed before the grain can be consumed. Emmer is a tetraploid wheat, meaning it has four sets of chromosomes. This makes it more genetically complex than diploid wheats, which have two sets of chromosomes.
Uses
Emmer is used in a variety of culinary applications. It can be ground into flour and used to make bread, pasta, and other baked goods. It can also be cooked whole and used in salads, soups, and stews. In addition to its culinary uses, emmer is also used in the production of beer and whiskey.
Related Terms
External links
- Medical encyclopedia article on Emmer
- Wikipedia's article - Emmer
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