Organic Einkorn Grain

Einkorn, like emmer and spelt, was one of the first cereals cultivated in the Fertile Crescent and is an ancestor of wheat. Like other ancient grains, it fell out of favour due to lower yields and relatively difficult processing because of the hulls remaining attached. However, it is now being rediscovered and grown more widely as a useful crop for marginal arid soils where it can be grown without fertilisation.

As Einkorn ears carry a low amount grain kernels, its yields are substantially lower to that of wheat or even spelt and emmer. Its cultivation goes back to 7,500 B.C. when it made its way from Syria to Europe. The mummy 'Oetzi', found in a glacier in Austria in recent years, showed traces of Einkorn in its stomach.

Einkorn has a nutritional profile, superior to any other grain, especially regarding beta carotene and amino acids and has 30% more protein than wheat. When baking with Einkorn make sure that you – like with Spelt – don’t kneed too excessively. It can also be cooked whole and eaten as a wholegrain like emmer and spelt (collectively known as Farro) where it makes a welcome addition to soups, stews, salads and risottos.