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Egypt

Can you tell me about the influence of ancient Egyptian, Mediterranean, and Arab cultures on Egyptian dishes?

Introduction: The Cultural Fusion of Egyptian Dishes

Egyptian cuisine is a reflection of the country’s rich cultural history. The food of Egypt has been shaped by a variety of cultures, from the ancient Egyptians who first inhabited the Nile River Valley, to the Greeks and Romans who conquered and ruled the region, to the Arabs who brought Islam and their culinary traditions to the country. Over time, these influences have blended together to create a unique and diverse cuisine that draws on a wide range of ingredients, flavors, and cooking techniques.

Ancient Egypt: A Culinary Heritage

The cuisine of ancient Egypt was based on a diet of bread, beer, and vegetables, with meat and fish being reserved for special occasions. Some of the dishes that are still popular in Egypt today, such as the savory fava bean dish ful medames and the sweet dessert basbousa, have their roots in ancient Egyptian cuisine. The use of spices and herbs like cumin, coriander, and dill was also a hallmark of ancient Egyptian cooking.

The Mediterranean Influence on Egyptian Cuisine

The Mediterranean region has had a significant influence on Egyptian cuisine, particularly through the Greek and Roman empires. The Greeks introduced new ingredients like olives and cheese, while the Romans brought with them their sophisticated culinary traditions. Today, dishes like koushari, a hearty vegetarian dish made with pasta, rice, and lentils, reflect the Mediterranean influence on Egyptian cuisine.

Arab Contributions to Egyptian Cooking

The Arab influence on Egyptian cuisine is perhaps the strongest of all. With the arrival of Islam in the 7th century, Arab cooking techniques and ingredients were introduced to the country. One of the most important contributions was the use of spices like cinnamon, cloves, and cardamom, which are used in many Egyptian dishes today. Other Arab-inspired dishes include the hearty stew called fatta and the popular street food of ful medames.

Spices and Flavorings in Egyptian Dishes

Spices and flavorings play a central role in Egyptian cuisine. In addition to the spices introduced by the Arabs, Egyptian cuisine also uses a variety of herbs like parsley, mint, and cilantro to add flavor and depth to dishes. Other flavorings like garlic, lemon juice, and vinegar are also commonly used. One of the most popular spice blends in Egyptian cooking is baharat, a mix of cinnamon, cumin, coriander, and other spices.

The Influence of Islamic Cuisine on Egypt

With the arrival of Islam in Egypt, the country’s culinary traditions were further shaped by the Islamic dietary laws. Pork and alcohol were forbidden, and the use of halal meat became the norm. Additionally, Islamic cuisine introduced new dishes like kushari, a hearty mix of rice, lentils, and macaroni, and shakshuka, a breakfast dish made with eggs and tomatoes.

The Role of Trade in Shaping Egyptian Food

Egypt’s geographic location at the crossroads of Africa, the Middle East, and the Mediterranean has made it a hub of trade for centuries. As a result, Egyptian cuisine has been influenced by a wide range of ingredients and flavors from around the world. In particular, the spice trade played a crucial role in shaping Egyptian cuisine, with spices like cinnamon, pepper, and ginger coming from as far away as India and Indonesia.

Conclusion: A Mosaic of Flavors in Egyptian Fare

The cuisine of Egypt is a rich and diverse tapestry of flavors and ingredients that reflect the country’s long and complex history. From the ancient Egyptians to the Greeks and Romans, from the Arabs to the Islamic world, and from the spice trade to modern-day globalization, Egyptian cuisine has been shaped by a multitude of influences. Despite this diversity, however, Egyptian cuisine remains distinctive and uniquely its own, a testament to the country’s rich culinary heritage.

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India

Can you find any influences from ancient Indian texts, such as Ayurveda, in Indian cuisine?

Introduction: Ancient Indian Texts

Ancient Indian texts are a treasure trove of knowledge that have been passed down through generations. These texts include the Vedas, the Upanishads, and the Ayurvedic texts. Ayurveda is an ancient Indian system of medicine that focuses on the balance between the mind, body, and spirit. It emphasizes the use of natural remedies and a healthy lifestyle to prevent and treat illnesses. Ayurveda has had a significant influence on Indian cuisine, particularly in terms of the use of spices and herbs.

Ayurveda and its Influence on Indian Cuisine

Ayurveda has had a profound impact on Indian cuisine. The principles of Ayurveda emphasize the importance of eating a balanced diet that includes all six tastes – sweet, sour, salty, bitter, pungent, and astringent. Ayurvedic cooking also emphasizes the use of fresh ingredients and cooking methods that preserve the nutritional value of the food.

Ayurveda also places a great emphasis on the use of spices and herbs. Spices such as turmeric, cumin, coriander, and ginger are commonly used in Ayurvedic cooking. These spices not only add flavor to the food, but they also have medicinal properties that can help to improve digestion, boost immunity, and reduce inflammation.

Spices and Herbs used in Ayurvedic Cooking

Spices and herbs are an essential part of Ayurvedic cooking. These ingredients not only add flavor to the food, but they also have therapeutic properties that can help to maintain a healthy balance in the body. For example, turmeric is often used in Ayurvedic cooking because of its anti-inflammatory properties. Cumin is another spice that is commonly used in Ayurvedic cooking because it helps to improve digestion.

Herbs such as coriander, mint, and basil are also commonly used in Ayurvedic cooking. These herbs not only add flavor to the food, but they also have medicinal properties that can help to improve digestion and boost immunity.

The Concept of Doshas in Ayurvedic Diet

The concept of doshas is central to Ayurvedic diet. According to Ayurveda, there are three doshas – Vata, Pitta, and Kapha – that correspond to different body types. Each dosha is associated with specific foods that can help to maintain a healthy balance in the body.

For example, individuals with a Vata dosha are encouraged to eat warm, moist foods that are nourishing and grounding. Foods such as rice, lentils, and sweet potatoes are recommended for individuals with a Vata dosha. Individuals with a Pitta dosha, on the other hand, are encouraged to eat cooling, hydrating foods such as cucumber, watermelon, and coconut water.

Regional Differences in Ayurvedic Cuisine

Ayurvedic cuisine can vary depending on the region of India. For example, in South India, rice and lentils are a staple part of the diet, while in North India, wheat and dairy products are more commonly consumed.

Each region also has its own unique blend of spices and herbs that are used in Ayurvedic cooking. For example, in South India, curry leaves, mustard seeds, and coriander are commonly used, while in North India, cumin, coriander, and ginger are more predominant.

Modern Interpretations of Ayurvedic Cooking

In recent years, there has been a resurgence of interest in Ayurvedic cooking, both in India and around the world. Modern interpretations of Ayurvedic cooking often incorporate new ingredients and cooking techniques while still adhering to the principles of Ayurveda.

For example, smoothie bowls made with fresh fruits, nuts, and seeds have become a popular Ayurvedic breakfast option. Ayurvedic-inspired dishes such as quinoa and vegetable bowls have also become popular in health-conscious restaurants.

In conclusion, Ayurveda has had a significant influence on Indian cuisine, particularly in terms of the use of spices and herbs. The principles of Ayurveda emphasize the importance of a balanced diet and the use of natural remedies. Ayurveda has also led to regional variations in Indian cuisine and has influenced modern interpretations of Ayurvedic cooking.

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Iraq

Can you find any influences from ancient Mesopotamian cuisine in modern Iraqi dishes?

Introduction: The Roots of Iraqi Cuisine

Iraqi cuisine is a unique blend of Middle Eastern and Mediterranean influences, with a rich history that dates back thousands of years. The country is home to ancient civilizations such as the Babylonians, Assyrians, and Sumerians, who contributed to the development of Iraqi cuisine. The food in Iraq is known for its bold flavors, use of fresh herbs and spices, and hearty dishes that are perfect for sharing with family and friends.

Ancient Mesopotamian Cuisine: What We Know

Mesopotamia, which is present-day Iraq, was home to one of the world’s earliest civilizations. Food was an important aspect of Mesopotamian culture, and it played a significant role in their religious and social practices. Some of the ingredients that were common in ancient Mesopotamian cuisine include barley, wheat, lentils, beans, dates, and sesame oil. Meat, such as lamb, was also a central part of their diet.

Modern Iraqi Cuisine: A Blend of Influences

Modern Iraqi cuisine reflects the country’s rich history and diverse cultural influences. Iraqi dishes have been influenced by the Persians, Ottomans, and Arabs, among others. Today, Iraqi cuisine is characterized by a variety of dishes, ranging from kebabs and rice dishes to stews and soups. Many of these dishes are flavored with traditional spices such as cumin, coriander, and turmeric.

The Role of Mesopotamian Cuisine in Iraqi Dishes

While modern Iraqi cuisine has been influenced by a variety of cultures, the cuisine of ancient Mesopotamia still plays a significant role in the country’s culinary traditions. Some of the dishes that can be traced back to ancient Mesopotamia include tashrib, a lamb and vegetable stew, and harissa, a porridge made with cracked wheat and chicken or lamb. Iraqi chefs also draw on ancient recipes when creating new dishes, bringing a sense of history and tradition to their cooking.

Mesopotamian Ingredients in Contemporary Iraqi Cooking

Many of the ingredients that were used in ancient Mesopotamian cuisine are still commonly used in contemporary Iraqi cooking. For example, dates are a popular ingredient in many Iraqi dishes, and they have been cultivated in the region for thousands of years. Sesame oil is another ingredient that is commonly used in Iraqi cooking, particularly in salads and dips. Barley and wheat are also frequently used in soups and stews.

Conclusion: Mesopotamian Cuisine Lives On

In conclusion, ancient Mesopotamian cuisine has had a significant influence on modern Iraqi cuisine. While the country’s culinary traditions have been influenced by a variety of cultures over the years, the cuisine of ancient Mesopotamia still plays an important role in Iraqi cooking. By incorporating traditional ingredients and techniques into their dishes, Iraqi chefs are keeping the rich history of their cuisine alive for future generations to enjoy.

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Italy

Can you find any influences from ancient Roman cuisine in modern Italian dishes?

Introduction: Ancient Roman cuisine

Ancient Rome was one of the most advanced civilizations in history and its culinary traditions were no exception. The ancient Romans placed great importance on food and wine, and their cuisine was renowned for its diversity, complexity, and sophistication. Roman cuisine was influenced by the Mediterranean climate, the availability of ingredients, and the influence of neighboring cultures.

The impact of ancient Roman cuisine on Italy

The influence of ancient Roman cuisine is still present in modern Italian cuisine, which is highly regarded around the world. Ancient Rome was conquered by various tribes, including the Greeks, the Carthaginians, and the Etruscans, and each of them contributed to the evolution of the Roman cuisine. After the fall of the Roman Empire, Italy was divided into several regions, each with its own culinary traditions. The influence of ancient Roman cuisine can be seen in many of these regional cuisines.

Influence on modern Italian dishes

The use of ancient Roman ingredients and culinary techniques can be found in many modern Italian dishes. For example, the ancient Romans were known for their use of garum, a sauce made from fermented fish. Today, Italian chefs use anchovy sauce, a similar condiment, to add depth and complexity to their dishes. Another example is the use of pasta, which was first introduced by the Etruscans and later refined by the Romans. Pasta is now a staple of Italian cuisine and is enjoyed in many different forms.

The use of ancient Roman ingredients

Many ingredients that were used in ancient Roman cuisine are still used today in Italian cooking. These include olive oil, wine, vinegar, honey, and a variety of herbs and spices. Other ingredients, such as garum, are no longer used but have been replaced by similar ingredients that serve a similar purpose. For example, colatura di alici, a sauce made from anchovies, is now used in place of garum.

The evolution of Italian cuisine

Italian cuisine has evolved over the centuries and has been influenced by various cultures, including the Greeks, the Arabs, and the Spanish. Each region of Italy has its own unique culinary traditions and specialties. However, the legacy of ancient Roman cuisine can be seen throughout Italy, from the use of pasta to the reliance on fresh, seasonal ingredients.

Conclusion: The legacy of ancient Roman cuisine

Ancient Roman cuisine has had a profound impact on Italian cuisine, which is now considered one of the world’s finest. The use of ancient ingredients, culinary techniques, and recipes can be found in many modern Italian dishes. Italian cuisine continues to evolve, but the influence of ancient Roman cuisine remains an integral part of its culinary heritage.

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Laos

Can you find any influences from Laotian historical sites or ancient civilizations in the cuisine?

Introduction: The Rich Heritage of Laotian Cuisine

Laotian cuisine is a blend of flavors and influences from its neighboring countries, such as Thailand, Vietnam, and China. However, Laotian cuisine has its unique taste, which makes it a standout among Southeast Asian cuisines. The rich heritage of Laotian cuisine is deeply rooted in the country’s history and culture. Laotian cuisine is characterized by its simplicity and the use of fresh ingredients, herbs, and spices, making it one of the healthiest cuisines in the world.

Tracing the Roots of Laotian Cuisine

Laotian cuisine has a long history that dates back to the 14th century when the Kingdom of Lan Xang was established. The kingdom was situated in the Mekong River Valley, which provided fertile soil for agriculture. As a result, the cuisine of the kingdom was heavily influenced by agriculture and the availability of fresh produce. Additionally, the kingdom’s location on the trading route between China and India allowed for the exchange of culinary techniques and ingredients.

Historical Sites and their Influence on Laotian Cuisine

Laos is home to many historical sites that have influenced Laotian cuisine. One of the most notable historical sites is the ancient capital of Luang Prabang, which was once the center of the Lan Xang Kingdom. The city’s culinary traditions are still evident in Laotian cuisine, with dishes such as laap, a minced meat salad, and tam mak hoong, a spicy green papaya salad, being popular in the region. The UNESCO World Heritage Site of Wat Phou, an ancient temple complex in southern Laos, is another historical site that has influenced Laotian cuisine. The temple complex was built during the Khmer Empire, and its architecture and cultural significance have influenced the cuisine of the region.

Ancient Civilizations and the Ingredients they Introduced

Laotian cuisine has been influenced by ancient civilizations such as the Khmer Empire and the Chinese. The Khmer Empire brought with them ingredients such as rice, fish, and spices, which have become staples in Laotian cuisine. The Chinese introduced ingredients such as soy sauce, tofu, and noodles, which have also become integrated into Laotian cuisine. These ingredients have been adapted to suit Laotian tastes and have become essential components in traditional Laotian dishes.

Traditional Laotian Dishes: A Blend of Influences

Laotian cuisine is a blend of influences from historical sites and ancient civilizations. Traditional Laotian dishes often use fresh herbs and spices such as lemongrass, galangal, and kaffir lime leaves. The use of fish sauce, which is similar to the Thai version, is also prevalent in Laotian cuisine. Dishes such as laap, tam mak hoong, and kaipen, a dish made from river weed, are examples of traditional Laotian cuisine that have been influenced by historical sites and ancient civilizations.

Conclusion: Embracing the Cultural Significance of Laotian Cuisine

Laotian cuisine is a testament to the country’s rich culture and history. The influences from historical sites and ancient civilizations have resulted in a unique and flavorful cuisine. Laotian cuisine’s use of fresh ingredients and simplicity has made it one of the healthiest cuisines in the world. Embracing the cultural significance of Laotian cuisine is a way to celebrate the country’s heritage and experience its unique flavors.

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Mali

Can you find any influences from Mali’s history or ancient empires in the cuisine?

Introduction: Mali’s rich culinary culture

Mali is a West African country that is known for its vibrant culture, music, and cuisine. The country’s cuisine is a fusion of different ingredients, spices, and cooking techniques, which have been influenced by the country’s rich history and ancient empires. Mali’s cuisine reflects the country’s diverse ethnic groups, such as the Bambara, Peul, Soninke, and Tuareg, and their unique food traditions.

Ancient empires and food traditions

Mali has a long history of empires, including the Ghana Empire, the Mali Empire, and the Songhai Empire. These empires had a significant impact on the country’s culture, including its cuisine. For example, the Ghana Empire, which emerged in the 6th century, was known for its trade in gold and salt. The empire’s trade routes brought new food ingredients and spices to the region, such as rice, sorghum, and spices like ginger, cinnamon, and cloves.

Influence of the Mali Empire on cuisine

The Mali Empire was one of the most significant empires in West Africa, and it had a significant impact on Mali’s cuisine. The empire’s capital, Niani, was known for its food markets, where people could buy a variety of foods, including meats, grains, vegetables, and spices. The Mali Empire was also known for its agriculture, and farmers produced a wide range of crops, such as millet, sorghum, and rice. This legacy has influenced Mali’s cuisine, and these ingredients are still used today in traditional Malian dishes.

The role of Islam in food culture

Islam arrived in Mali in the 11th century and has had a profound impact on the country’s food culture. Islamic dietary laws prohibit the consumption of pork and alcohol, and this has influenced the development of Malian cuisine. Malian dishes often use lamb or beef instead of pork, and traditional drinks such as bissap and ginger beer are popular alternatives to alcohol. Islamic traditions also influenced the development of Malian sweet dishes, such as sweet couscous and rice pudding, which are often served during religious festivals.

Slavery and its impact on food practices

Slavery was a significant part of Mali’s history, and it had a profound impact on the country’s food practices. Enslaved Africans were forced to work on plantations and farms, and their diet was often limited to basic staples such as rice, millet, and beans. Slaves were also responsible for preparing meals for their owners, and this led to the development of new dishes and cooking techniques. Today, traditional Malian dishes such as maafe and yassa are believed to have originated from the cooking practices of enslaved Africans.

Modern Mali cuisine: preserving ancient legacies

Despite the influence of modernity and globalization, Malian cuisine continues to preserve its ancient legacies. Many traditional dishes, such as thieboudienne (a rice and fish dish), fufu (a starchy side dish), and tigadegena (a beef and vegetable stew), are still popular in Mali today. Modern Mali cuisine also reflects the country’s diverse ethnic groups, and many restaurants offer dishes that draw from Bambara, Soninke, and Tuareg food traditions. Overall, Mali’s cuisine is a testament to the country’s rich history, and it continues to evolve and adapt while staying true to its roots.

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Food

Emmer: How Healthy is The Ancient Grain?

The ancient grain emmer is currently experiencing a comeback. It’s not just better for the environment. Products from it are also healthier. To what extent, you will find out in this article.

What is emmer?

Wheat, barley, maize, rapeseed and rye: these five crops dominate 75 percent of arable land in Germany. There is hardly any room left for old types of grain, such as emmer, mainly for reasons of yield. Although emmer belongs botanically to the wheat genus, it is quite different from its modern “descendant”.

Zweikorn, as emmer is also called, was already cultivated 11,000 years before Christ. Long forgotten, more and more farmers are rediscovering the old grain variety. The reason is not only the increasing regional and health awareness of consumers. Emmer also needs less fertilizer than today’s wheat and thus protects water and soil.

Emmer is particularly suitable for the production of bread and beer. Emmer grains are also suitable for soups, stews or vegetable patties.

What distinguishes the ancient grain emmer?

The grain is up to 1.50 meters high and thus grows higher than today’s wheat or rye. He has two grains per ear. These are surrounded by so-called husks – a shell that protects the grain from harmful external environmental influences such as pollution from the air or from diseases. Modern high-yield wheat has had its husks bred away, so the use of pesticides is necessary. The reason for new breeds is obvious: removing the husks means another work step that causes costs. Mills that process emmer must accept the need to remove the husks.

Other features:
Ear colors: red, black and white emmer
Different varieties: Ramses, Roter Heidfelder, Späth’s Albjuwel
Cultivation area: Emmer gets along well with a low supply of nutrients, even on poor and dry soil, and is usually cultivated in the vicinity of a few innovative mills.
Endangerment: The grain can be found on the Red List of Endangered Native Crops.

Why is emmer healthy?

Due to the high protein and protein content and the many minerals, processed emmer is significantly healthier than light wheat flour. It also contains zinc, iron, magnesium and vitamin E. This is a cell protection vitamin and protects blood vessels, for example. Whether it also has a preventive effect against cancer is discussed, but has not yet been scientifically proven.

According to the German Celiac Society, one in every 1,000 people in Germany suffers from celiac disease, i.e. gluten intolerance. Those affected are allergic to gluten, a protein contained in cereals. What may come as a surprise, however, is that, contrary to popular belief, ancient grains, including emmer, contain more gluten than modern wheat.

According to the Stuttgart University of Hohenheim, however, there is a possibility that people with celiac disease can still enjoy old grain worries, such as emmer, in bread. The key therefore lies in the gluten structure, which differs from that of wheat and a traditional baking method. “The dough is prepared with sourdough and left with sufficient rest and maturing times between the individual work steps, we speak of a ‘long dough process’,” explains Tobias Pfaff, head of the baker’s technical school in Stuttgart.

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Food

Ancient Grain Spelled: How Healthy is Spelled – and What is Important When Eating it

Spelled is considered healthy and can be used in a variety of ways in the kitchen. Here you can find out what you can use it for and what you should pay attention to when recycling it.

Spelled – the healthier alternative

Spelled is said to be healthier than wheat. It is considered to be rich in minerals, protein and vitamins. It is also considered to be less stressed and is said to have very positive effects on digestion.

The grain can be used in many ways in the kitchen. For example, you can use it in baked goods and pasta. You can also use spelled muesli for muesli. In general, there are now many spelled products as an alternative to wheat products: spelled rice, spelled couscous and even spelled milk.

Spelled grist can be processed into meat-free patties, especially in vegetarian and vegan cuisine. There are also alternatives to conventional products in gourmet cuisine. For example, you can try spelled beer or spelled coffee.

Peculiarity Green core

Green spelt is spelled that is harvested before it is ripe. If spelled is harvested at the right time – while the milk is ripe – the grains are easier to digest and very nutritious. Green spelt is considered the healthiest form of spelled and is said to have a positive effect on our organism. It contains many vitamins, magnesium, phosphorus, iron and protein.

Important: Spelled is therefore a suitable alternative to wheat. However, people with gluten intolerance should be careful with both spelled and unripe spelt and switch to gluten-free foods. Spelled is said to contain even more gluten than wheat.

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Food

Einkorn: What Makes This Ancient Grain so Special

Thousands of years ago, our ancestors valued einkorn for its nutritious properties. Find out here what special features the grain has and why it is so healthy.

What is einkorn?

Like emmer and spelt, einkorn is one of the ancient grains. It rightly bears this name, since einkorn was used as a food in Asia 7,000 to 10,000 years ago. From there it came to Europe and became an important food here for a long time. However, since it is not as productive as wheat, it was less and less cultivated until it was almost completely forgotten.

Now, however, the grain is making a comeback. It is not only its health benefits that put einkorn back in the limelight, but also its suitability for organic cultivation. Since it is very resistant to pests, there is no need to use chemicals to keep them away. In addition, einkorn is relatively undemanding and grows on rather poor soil without artificial fertilizers.

Today, einkorn is once again being cultivated in some European countries, such as Germany, Austria, Italy and Turkey. Incidentally, the ancient grain bears the name “Einkorn” because only a single grain grows from each spindle on its ears – in contrast to most other types of grain.

What makes einkorn so healthy?

Einkorn is considered a healthy alternative to wheat because it contains significantly more micronutrients. For example, it is rich in minerals and trace elements such as magnesium, copper, manganese, zinc and iron. It also contains many essential amino acids and, like all whole grain products, valuable fiber.

Einkorn is also easy to digest and can therefore be eaten as part of a light diet. For people with a wheat allergy, the grain may be a good alternative.

The ancient grain owes its slightly yellowish color to its high beta-carotene content. Einkorn is said to have the highest carotene content of all types of grain. On the one hand, beta-carotene is converted into vitamin A in the body and as such fulfills vital functions. However, it also acts as an antioxidant against excessive levels of free radicals in the body.

What is einkorn used for?

Einkorn has a slightly nutty and sweet aroma. Many baked goods and pasta made from einkorn, such as bread, pasta or cakes, are now available, especially in organic shops and health food stores. However, you can also just buy it as flour and get creative in the kitchen yourself!

If your morning porridge is too boring for you, you can use einkorn semolina to make an equally delicious and nutritious breakfast porridge. You can also refine salads and Buddha bowls with sprouted einkorn.

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Food

Emmer: Interesting Facts About Ancient Grain

Emmer is one of the oldest types of grain in the world. The ancestor of our modern wheat is rich in nutrients and tastes spicy and nutty. Here you can find out why you should try Emmer.

What is emmer?

Emmer (also Zweikorn) is one of the oldest cultivated cereals in the world, along with Einkorn. Almost 10,000 years ago, the ancient grain was cultivated in the region of the Fertile Crescent in the Middle East. The grain is an ancestor of today’s wheat.

Later, emmer also came to Europe: In Rome, Julius Caesar developed a taste for the grain – under him the ancient grain became one of the most important staple foods. As higher-yielding varieties became known, emmer was increasingly pushed out of European fields.

In contrast to einkorn, emmer grows two grains per spikelet – hence the name “two-grain”.

Emmer cultivation: entirely without sprays

Along with einkorn, spelled and kamut, emmer is one of the four ancient grain varieties. The healthy grain belongs to the “wheat” genus and is very similar to our current durum wheat. Both grow tall and develop very hard grains.

Emmer is mainly grown in organic farming, because: It doesn’t need any pesticides! The ancient grain is naturally resistant to pests, fungal attack and negative environmental influences. The reason for this is the husk: each grain of husked grain is surrounded by a solid shell that protects the grain in the field and makes it easier to store.

Unlike modern wheat, emmer also thrives in lean, nutrient-poor fields. As a result, its cultivation protects the soil and contributes to ecological diversity. Emmer is therefore extremely frugal to grow – according to the Initiative Urgetreide, however, the yield is significantly lower than that of modern wheat. While the highly cultivated wheat yields eight tons of grain per hectare, Emmer only has two to four tons. In addition, the husk has to be removed in an additional step before the grains can be processed further.

Black Emmer – A special variety

The slightly higher-yielding black emmer developed naturally from emmer. The grains have a black color that protects the grain from UV light. This makes black emmer one of the most resilient types of grain there is. In the course of climate change, however, the UV-resistant ancient grain could soon gain in importance.

Emmer: properties and use

Emmer is available as a whole grain, flakes, grist or as flour in the organic market or health food store. Emmer grains have a hearty and nutty taste. If you bake bread from them, it gets a dark color. In addition, beer is brewed from the Urkorn.

If you cook the whole grains, you can also use them as a side dish in soups, casseroles, or salads. The minestra di farro is traditionally cooked with emmer – this Tuscan soup used to be served mainly to soldiers.

In Germany, emmer is mainly used to make bread. However, pure emmer bread is hard to find, as the grain is less sticky than wheat. Therefore, flour mixtures are often used for the bread. Because it is very similar to durum wheat, emmer is also ideal for pasta. Due to the hard grain, the pasta remains al dente after cooking.

As the ancestor of wheat, emmer also contains gluten. Urkorn is therefore not an alternative for people who suffer from gluten intolerance. However, the gluten in Emmer is structured differently – people with a mild gluten intolerance can often eat it without any problems. Information about gluten-free flour can be found here.

What makes Emmer so healthy?

Emmer contains many valuable ingredients: Because of the many minerals it contains and the high protein content, the original grain is much healthier than white wheat flour. Here is a brief overview of the nutritional values per 100 g:
Calories: 325g
Carbohydrates: 62 g
Protein: 13 g
Fiber: 9 g
Fat: 2.7g
With around 13 g of protein per 100 g, emmer contains about twice as much protein as wheat. Your body not only needs this to build muscle, but it also keeps you full for a long time. Emmer also scores with a lot of zinc, iron and vitamin E. The carotenoids it contains preserve the eyesight. Overall, the nutrients in emmer are similar to those in spelled.

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