Below is a list of all known varieties for Emmer. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Emmer | An ancient, high-protein variety of emmer wheat with a dark husk; used as a flavorful whole grain. |
| Black Emmer | An ancient, high-protein variety of emmer wheat with a dark husk; used as a flavorful whole grain. |
| Cooked Whole Emmer | Whole Emmer (Farro Medio) prepared by soaking and cooking in water until chewy. |
| Cooked Whole Emmer | Whole Emmer (Farro Medio) prepared by soaking and cooking in water until chewy. |
| Emmer Flakes (Rolled) | Emmer kernels that have been steamed and pressed into flakes; used for hot cereal. |
| Emmer Flakes (Rolled) | Emmer kernels that have been steamed and pressed into flakes; used for hot cereal. |
| Emmer Flour | Carob flour [USDA FDC: 173755] |
| Semi-Pearled Emmer | Emmer wheat that has been lightly polished to remove part of the hull and bran; cooks faster than whole Emmer. |
| Semi-Pearled Emmer | Emmer wheat that has been lightly polished to remove part of the hull and bran; cooks faster than whole Emmer. |
| Semi-Pearled Emmer | Emmer wheat that has been lightly polished to remove part of the hull and bran; cooks faster than whole Emmer. |
| Semi-Pearled Emmer | Emmer wheat that has been lightly polished to remove part of the hull and bran; cooks faster than whole Emmer. |
| Whole Emmer (Farro Medio) | The whole kernel of Emmer wheat; requires soaking and a long cook time. |
| Whole Emmer (Farro Medio) | The whole kernel of Emmer wheat; requires soaking and a long cook time. |
| Whole Emmer (Farro Medio) | The whole kernel of Emmer wheat; requires soaking and a long cook time. |
| Whole Emmer (Farro Medio) | The whole kernel of Emmer wheat; requires soaking and a long cook time. |