Emmer

Emmer is an ancient variety of wheat, scientifically known as *Triticum dicoccum*. It is one of the earliest cultivated grains, originating in the Fertile Crescent thousands of years ago. Emmer is a type of farro, a group of ancient wheat species.

Emmer is used as a whole grain in baking, particularly in breads, muffins, and other baked goods, often to impart a nutty flavour and chewy texture. It can also be used in pasta, pilafs, and porridges. Its use in packaged foods is relatively niche but growing, often marketed for its ancient grain status.

Emmer is a type of wheat and therefore contains gluten. It is not an additive and does not have an E-number. Like other whole grains, emmer is a source of dietary fibre, protein, and various micronutrients. The UK's Eatwell Guide recommends that starchy carbohydrates, including whole grains, form the basis of a healthy diet. Evidence on the specific health impacts of emmer compared to modern wheat varieties is limited, but whole grains are generally associated with positive health outcomes.