The perfect local alternative to brown rice.
An ancestor of durum wheat, emmer was among the first cereals cultivated in the Fertile Crescent. It has a deliciously nutty flavour and can be eaten as a whole grain (farro) or ground into flour.
The grains make great alternative to rice, as a side or in risotto, or can be milled at home for flour that makes superb bread and pasta.
Hodmedod's emmer is grown by Jeremy Dickin in Lincolnshire.
Allergen information: May contain traces of gluten, sesame, soya, peanuts, milk, and tree nuts.
Keep in a sealed container, away from moisture and direct sunlight.