emmer

American  

[em-er] / ˈɛm ər /

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.

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emmer British  

/ 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

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Etymology

Origin of emmer

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

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