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Penn Yan, NY | Also known as emmer, we grow it. It would have been similar to the wheat grown and eaten in the Roman empire. It is a hulled grain like spelt or einkorn and must be dehulled before milling.
We have grown both spring and winter emmer. The winter emmer has a black hull that is VERY sticky (like velcro, not molasses) and has to be helped out of a dump truck tipped up at 55 degrees. Spring emmer has smaller, harder kernels and higher protein. Its hulls are very slippery. | |
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Q about Rice- My wife asked and I have no idea...
