Emmer
An ancient grain with new strength
Emmer is an ancient grain with high nutritional value and a natural taste. It is used for porridges, soups, and stews, and when ground it can replace regular flour, enriching the flavor of any dish.
- Used for porridges, soups, stews, and milling into flour.
- High nutritional value and natural taste.
Price: 600 AMD/kg
Choose a bag size and quantity
Delivery and ordering
- Sold in 3, 5, or 10 kg bags.
- Delivery in Yerevan and across Armenia.
- Delivery to your building (500 AMD)
- Delivery to your door (1,000 AMD)
Specifications
| Grain | Emmer |
|---|---|
| Form | Whole grain |
| Origin | Hatis village, Kotayk Province, Armenia |
| Packaging | 3, 5, or 10 kg bags |
| Price | 600 AMD/kg |
| Additives | No chemical additives |
How to cook emmer
Whole emmer grain needs soaking first. Rinse it in cold water and leave it to soak for at least 20-30 minutes — a few hours is better — and it will cook more evenly and hold its shape. Simmer gently until the grain is tender but still has a slight bite.
Emmer makes a filling base for porridges, soups and stews, and it works just as well in warm and cold salads with vegetables and herbs. To bring the flavour forward, toast the dry grain briefly in a dry pan before cooking.
Emmer lends itself to being cooked ahead and in quantity. Cooked grain keeps well in the fridge for several days and holds its texture, so one session of cooking will carry a week of salads, soups and warm dishes — with no waiting for a soak and a long simmer each time.
How it differs from dzavar
Dzavar is coarsely cracked common wheat; emmer is the whole grain of a different, ancient wheat. Dzavar cooks quickly and needs no soaking, which makes it the choice for everyday pilafs and porridge. Emmer needs soaking and a longer simmer, but rewards it with a more pronounced, mild nutty flavour and grains that stay whole on the plate.
Frequently asked questions
- What bag sizes are available and what does it cost?
- Sold in 3, 5, or 10 kg bags. The price is 600 AMD per kilogram, and a bag is priced by its weight.
- What can I cook with emmer?
- Porridges, soups, stews, and warm or cold salads. Whole emmer grain suits dishes where you want the grain to hold its shape — unlike the softer, crumblier dzavar.
- Does emmer need to be soaked before cooking?
- Yes, we recommend it. After rinsing, leave the grain in water for at least 20-30 minutes. Soaking shortens the cooking time and lets the grain cook through evenly.
- How does it differ from dzavar?
- Dzavar is cracked common wheat: quick to cook and no soaking needed. Emmer is the whole grain of an ancient wheat: a longer simmer, a more pronounced nutty flavour, and grains that hold their shape.
- How long does emmer take to cook?
- It depends on the soak. Grain soaked overnight cooks noticeably faster than grain soaked for 20-30 minutes. Simmer gently and test the grain: it is done when it is tender but keeps a slight bite in the centre. Salt at the end.
