Grain
Einkorn
A tier
Einkorn is the culinary name for diploid hulled wheat from Triticum monococcum (and closely related wild forms when gathered), marketed as an ancient grain with small golden kernels, fragile gluten, and a sweet nutty flavour. Dehulling is required before most food uses; flour is prized by specialty bakers for dense aromatic loaves and pasta. Whole Einkorn berries suit pilafs, soups, and salads; flour, cracked, and rolled forms make porridge, cookies, and sourdoughs. Soaked and fermented preparations manage sticky dough behaviour; pure Einkorn loaves are typically lower volume than common-wheat breads and are often celebrated for flavour over height.
Also known as: Farro piccolo, Petit épeautre, Siyez and related einkorn, Alpine einkorn, Specialty organic einkorn
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History
Einkorn domestication in the Fertile Crescent founded early hulled-wheat agriculture.
Cultivated einkorn spread with Neolithic farming into Europe as a primary cereal.
Common free-threshing wheat displaced einkorn except in isolated mountain and organic niches.
Health- and heritage-focused markets revived Einkorn flour and berries internationally.
Italian farro piccolo and French petit épeautre branding linked regional Einkorn to specialty retail.
North American artisan bakers expanded Einkorn as a branded ancient-grain bakery ingredient.