Organic Emmer (Farro) Berries
Emmer (Farro) Berries are an old world heirloom grain with a full-bodied flavor. The use of emmer in food is extremely ancient, historians believe it was gathered wild up to 17,000 years ago before eventually being cultivated.
Emmer is high in protein (17-19%) and vitamin E, but has a low gluten content. Though it is still not recommended for gluten-intolerant people, it may be a good alternative grain for people suffering from some wheat allergies.
Because both emmer and spelt are higher root-mass crops than conventional wheat, they draw up more of the soil’s nutritious vitamins, minerals, and antioxidants than wheat and store them in the berries.
These whole farro berries are grown on a family farm on the Columbia Plateau of Eastern Washington, which is known for superior quality cereal grain production because of its arid climate and fertile, mineral-rich soils.
Spelt berries are often sold as farro in specialty shops in the US, although most Italian recipes calling for farro are actually expecting emmer.
We also sell rolled emmer flakes and emmer flour.
Please keep emmer in an air-tight cool, dry place.
RECIPES & TIPS
While most Italian farro is sold par-boiled and pearled, this emmer has only been de-husked prior to packaging. The processed farro berries called for in some Italian recipes may cook to a softer texture than this farro. If you want this farro to have a softer texture, soak it in water for eight hours prior to cooking.
To cook farro, first rinse the farro grains. In a pot on the stove combine 2 parts water to 1 part berries. Bring the mixture to a boil, then cover & reduce the heat to low. Simmer 45 minutes until tender. Serve hot as a starch, add to finished soups, or use it in hot or cold grain salads.
Cooked farro berries pair particularly well with pork, especially sausage & bacon.
You can substitute stock for the water and add vegetables, as in this farro pilaf recipe.
Emmer berries can also used to make home ground flour. Because they are harder than wheat, the resulting flour will have an exceptionally fine consistency. Emmer flour is better suited to flatbreads (particularly pizza), biscotti, and pasta (as a semolina substitute) than loaf breads, but can (with practice) be used in some rye bread recipes as a rye substitute.
Home brewers sometimes use emmer berries in homemade emmer “wheat beer,” and they are said to produce excellent whiskey and beer when malted.