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Farro is made from any of three species of hulled wheat (those that retain their husks tightly and cannot be threshed): spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum). [3] In Italian cuisine, the three species are sometimes distinguished as farro grande, farro medio, and farro piccolo. [4]
Like einkorn (T. monococcum) and spelt (T. spelta), emmer is a hulled wheat, meaning it has strong glumes (husks) that enclose the grains, and a semibrittle rachis. On threshing, a hulled wheat spike breaks up into spikelets that require milling or pounding to release the grains from the glumes. [ 7 ]
The principal difference between wild einkorn and cultivated einkorn is the method of seed dispersal. In the wild variety the seed head usually shatters and drops the kernels (seeds) of wheat onto the ground. [1] This facilitates a new crop of wheat. In the domestic variety, the seed head remains intact.
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When a 2018 study compared the effects of olive oil, butter and coconut oil (also high in saturated fat) on cholesterol levels and other heart disease markers among healthy adults, the results ...
It’s in the name: the main difference between unsalted and salted butter is, well, salt. Exact amounts vary by brand , but you can expect approximately ¼ teaspoon of salt for every ½ cup of ...
Spelt became a major crop in Europe in the 9th century CE, possibly because it is more suitable for storage and being husked makes it more adaptable to cold climates. [15] Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown.
Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).