Emmer is a type of hulled wheat and one of the first grains ever cultivated in the Fertile Crescent of the Middle East (also called the Levant), near modern-day Israel to Iran. Genetically, it is a precursor to durum, or pasta wheat.
Emmer can survive on poor, marginalized soils, though it is not grown very commonly on Midwestern farms. It is resistant to drought, and also to fungal diseases that are prevalent in wet areas.
Emmer is a hulled wheat with strong husks that enclose the grains. It is higher in protein than many other wheats.
Function: Commonly used for flatbreads, pasta, and soups, emmer is also used in beer production. Emmer performs distinctly, and so recipes specifying emmer should be sought when getting to know this grain.
Flavor profile: Rich and toasty flavors.
Nutritional info: High in fiber, protein, magnesium, and vitamins.