emmer

[ em-er ]

noun

1. one of the earliest cultivated forms of wheat, Triticum turgidum dicoccon, having a two-grained spikelet, now grown in limited areas of Europe, Asia, and the western U.S.

emmer

/ ˈɛmə /

noun

1. a variety of wheat, Triticum dicoccum, grown in mountainous parts of Europe as a cereal crop and for livestock food: thought to be an ancestor of many other varieties of wheat

Word History and Origins

Origin of emmer¹

1905–10; < German; Middle High German emer, Old High German amari, by-form of amar(o) (> German Amelkorn “emmer”); yellowhammer

Word History and Origins

Origin of emmer¹

C20: from German; related to Old High German amari spelt

Example Sentences

For base grains, he chose purple Egyptian barely and emmer wheat.

From New York Times

The researchers used five flours that included gluten: unbleached all-purpose flour, red turkey wheat, emmer, rye and einkorn; and five gluten-free flours: teff, millet, sorghum, buckwheat and amaranth.

From Science Daily

Kavilca and other ancient varieties of emmer may also have genetic resistance to wheat blast, a new disease that is decimating crops from Brazil to Bangladesh.

From Washington Post

Flours made of rye, spelt, einkorn, emmer — the possibilities are endless.

From Salon

From wheat varieties like red and white emmer, spelt, and einkorn to sorghum and rye, flours made from local grains each have a distinctive flavor and aroma.

From Salon