Zeas, Emmer, Farro Medio or True Farro

 

Food Use Strengths

• Lowest glycemic index of all cereal grains

• Is a tetraploid (rather than diploid or hexaploid), therefore,

doesn’t contain the genes related to celiac disease. Many gluten sensitive people can safely eat emmer.

• Unique flavor profile - more robust, nuttier flavor than other type of wheat

• High in dietary fiber

• Significantly higher protein than other type of wheat

• Higher in B-complex vitamins than other type of wheat

• Higher in complex and simple carbohydrates than other type of wheat

Provides a complete amino acid profile when paired with a legume

• High in niacin, magnesium and zinc

• Extremely versatile for cooking; Many uses such pasta, flour, mixes for pancakes,

waffles, biscuits, muffins, cookies, crackers; cracked, bulgur, flaked, cereal, etc.

Emmer flour can be used as a substitute for wheat flour in most recipes.

Also used in deserts, soups and salads.

Emmer dishes are now often featured in high-profile restaurants, especially in Europe and on the US East and West coasts.

• Emmer is regarded in Italy as producing the finest quality pasta.

• Traditionally served at Passover

• Story of Emmer as an “ancient grain” has stood the test of time –

valuable history and preservation of genetic biodiversity