Just Baking

Emmer and Einkorn

Posted by Paul England
May 16, 2007

Emmer and Einkorn are wheat varieties that are among the oldest cultivated grains. Evidence points to both grains being first domesticated in what is known as the Fertile Crescent, a curve shaped area that centers on the Middle East. Einkorn domestication traces to the Karacadag Mountains in Turkey about 11,000 years ago and emmer was first domesticated over 7,000 years ago around Syria, according to evidence. Along with spelt and barley, einkorn and emmer were the dominant grains of early civilization. However, as newer forms of wheat developed, einkorn and emmer cultivation decreased. Today einkorn and emmer are relict crops often grown in areas modern wheat does not grow well, such as mountainous areas. Both einkorn and emmer are hardy crops and grows in soils which cannot support modern wheat growth.

Studies of these grains show they may work very well in baking and cultivation of these crops are increasing to meet the demand of specialty foods and whole grains. Testing also suggests the einkorn may also be considered for a gluten-free diet though it is recommended that more testing be done before people with diseases like Celiac Disease start using it.