History : Emmer wheat has been in use since ancient times. It was first cultivated 1000 years ago as part fo neolithic revolution which saw transitioning from hunting to settled agriculture. The earliest cultivated forms were emmer and eikorn.
It spread across the ancient world reaching indus vallley and in Egypt was eaten by the labourers who built pyramids.
Is especially suitable if you have difficulty in digesting bread, pasta and other durum or common wheat based products. This flour is obtained by milling the caryopses of the Triticum genus and is rich not only in proteins, mineral salts and vitamin B, but also contains methionine, an essential amino acid not found in other cereals. It helps produce carnitine, cysteine, lecithin, taurine and other phospholipids.
They also say that it is possible these ancient grains contain a form of gluten that could be less damaging than modern day wheat.
Emmer wheat has a high fibre content which helps regulate intestinal transit and preserve the ability to absorb water.
The significant fibre content makes this flour especially suitable if you are on a diet because the fibre swells in your stomach, making you feel full more quickly and helping you to eat less. Moreover, since it is rich in vitamins, mineral salts and proteins, emmer wheat flour has a very high nutritional value, but a lower calorie count compared to refined flour, due to a lower concentration of starch. Its high protein and mineral salt content, especially iron, has a positive effect from a physiological and dietary point of view.
It is a complete protein source when combined with legumes making it a good addition to vegetarian or vegan diets.
1 cup grain : 2 cup liquid - boil in a pot, let it simmer for 40-45 mins.
Can be used like any other popular grain such as rice, oats, quinoa.