Grain
Einkorn
S tier
Einkorn is the culinary English name for small ancient wheat berries and flour from T. monococcum—honey-golden, soft-flavoured, and fashionable in artisan baking. Whole berries cook faster than emmer when pearled; flavour is gentler, less rustic-chewy. As farro it occupies the piccolo niche. Use einkorn flour for cookies, pancakes, and carefully hydrated breads. Berries shine in light salads with herbs and lemon. Do not expect identical dough behaviour to bread wheat.
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History
Einkorn cultivation anchored early Neolithic grain agriculture.
Anatolian highland farming preserved einkorn food traditions.
Western specialty milling revived einkorn as a premium ancient grain.
Einkorn pasta and breakfast cereals entered natural-food mainstream.