Our organic farro refers to three ancient grains that have been around for thousands of years. They are ancient whole grains that originated in Mesopotamia. Whole grains have the 3 parts of the grain; The bran, endosperm and germ.
Before it’s cooked it looks similar to wheat berries, but afterward it looks similar to barley. It’s a small, light-brown grain with a noticeable outer layer of bran.
What does Farro mean?
- Contrary to popular belief, farro does not refer to one type of grain. Rather, it’s Italian for “ancient wheat grain” and often used to describe three different grains:
- Einkorn: ''Farro piccolo'' in Italian, known scientifically as ''Triticum monococcum''.
- Emmer: ''Farro medio'' in Italian, known scientifically as ''Triticum dicoccum''.
- Spelt: ''Farro grande'' in Italian, known scientifically as ''Triticum spelta''.
Emmer is by far the most common variety of farro. It is also considered higher quality for cooking than the other two grains and thus is sometimes called "true" Farro. Spelt is much more commonly grown in Germany, Austria and Switzerland.
- Nothing beats vacuum sealing for freshness.
- Store below 15°C and < 65% humidity.
- Store in the dark as light degrades flavors.
- Mason jars make great storage containers.
- Can be frozen to prolong shelf life.