Emmer History and Origin

Emmer is one of the three grains in the farro family. When someone says “farro,” it’s usually Emmer they are referring to, but that’s actually inaccurate. There are three kinds of farro. Farro piccolo is Einkorn. Farro medio is Emmer. Farro grande is Spelt.


Emmer is a hulled wheat that was one of the earliest to be cultivated in the Near East region. In ancient history, it was very commonly grown, but, like a lot of the ancient grains, it is now mostly a relict crop (a crop that used to be extensively cultivated and is now limited to small amounts in very specific regions, in this case the mountainous areas of Europe and Asia).


Like many of the ancient grains, Emmer underwent a kind of rediscovery. In 1906, Aaron Aaronsohn discovered Emmer growing in Rosh Pina – a small town in northern Israel. It became a focus of his, and he found that it was able to endure harsh climates. A few years later, he traveled to California and published a paper noting agricultural similarities between California and Palestine and recommending that cereal grains from palestince be introduced to the United States.


Emmer has also been found in ancient tombs, archaeological excavations, and biblical references. And it’s slowly having more of a presence in our modern world. It can be found growing in Armenia, Morocco, Spain, the Carpathian mountains, Albania, Turkey, Switzerland, Germany, Greece and Italy. It’s also getting a bit of a hold in the United States as a specialty crop.


In some areas, such as Italy, Emmer is more prevalent than in the United States. There, it can be found in supermarkets and bakeries. It is boiled, used in bread and whole grain soup, and served as risotto. Recently, it’s even hitting the pasta industry.


Emmer is a useful discovery not just for its nutritional value. It’s agricultural worth lies in its ability to thrive in poor soils. It also has a resistance to fungal diseases that are prevalent in wet regions. The hull makes it durable and easier to grow organically as well.

5 thoughts on “Emmer History and Origin”

  1. Hi I like to know how long it lasts compared to regular flour but I didn’t want to know how long does most of those last? So if they’re in the Roll crane how long does it last and after you grind it how long does it last?

    1. Grand Teton Ancient Grains

      Hi Susie, we’re not running any promotions for emmer right now, but if you’ve subscribed to our email list, you’ll be notified when we run promotions.

  2. Jennifer werner

    I just milled me some emmer grains and made sourdough English muffins this morning. Oh my goodness! Tasted so good! I expected it to taste like einkorn but it tasted more mild, which is really great for certain baking needs! Can’t wait to experiment with this grain! Thanks for making awesome products!

    1. Grand Teton Ancient Grains

      Hi Jennifer. Thank you for your comment. We love hearing about your ancient grains baking success!

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