Exploring Ancient Wheat

In the world of wheat, it seems that what’s old is again new. From a robust and creamy “farrotto” (farro risotto) to smoky, nutty freekeh, few people stop to appreciate that this diverse array of trendy dishes all comes from the same humble grain that makes our sandwich bread.

As heirloom varieties of fruits and vegetables gain popularity, so too, have heirloom and ancient grains. However, rather than being ground into flour, an increasing percentage of wheat is being sold in its whole, intact form (called a wheat berry), or cracked into smaller, quicker cooking pieces (as with bulgur or freekeh).

Farro (or emmer), was one of the first cereals ever domesticated in the Fertile Crescent, and is a popular substitute for brown rice due to its chewy texture and nutty flavor. Similarly, spelt, einkorn, and Kamut® Khorasan grain are other heirloom varieties of wheat that are jazzing up the grain aisle.  In fact, einkorn is generally thought to be the most ancient of wheat varieties available today.

To read the rest of the story, please go to: Oldways Preservation Trust/Whole Grains Council