What is emmer? An ancient grain on our table
Emmer is one of the most ancient types of wheat, cultivated by people for thousands of years. In this guide we explain how emmer differs from common wheat, what nutritional value it has, and how to use it in the kitchen.
What is emmer
Emmer is an ancient, hulled type of wheat: as it ripens, the kernel stays inside a tough husk that protects it and helps preserve its natural properties. In the Armenian Highlands emmer has been cultivated for centuries and is an important part of the traditional cuisine.
Unlike modern high-yield varieties, emmer has hardly been altered by selective breeding. That is exactly why it is often chosen by people who prefer natural, minimally processed food.
Nutritional value
Emmer stands out for its rich composition: 100 grams of grain contain
- more protein than common wheat,
- fiber, which supports good digestion,
- magnesium, zinc, and iron,
- B vitamins.
How to use it
Whole emmer grain is used for porridges, soups, and stews: before cooking, it is best to rinse the grain and soak it in water for 20–30 minutes. Emmer flour is used to bake bread, pancakes, and cookies: it gives baking a mild nutty flavor and a deep golden hue.
At Hatik Hatis you will find both whole emmer grain and flour milled from 100% pure emmer.
