Everything about Einkorn Wheat totally explained
Einkorn wheat (from German
Einkorn, literally "one grain") can refer either to the wild species of
wheat,
Triticum boeoticum (the spelling
baeoticum is also common), or to the domesticated form,
Triticum monococcum. The wild and domesticated forms are either considered separate species, as here, or as subspecies of
T. monococcum. Einkorn is a
diploid species of hulled wheat, with tough
glumes ('
husks') that tightly enclose the
grains. The cultivated form is similar to the wild, except that the ear stays intact when ripe and the seeds are larger.
Einkorn wheat was one of the
earliest cultivated forms of wheat, alongside
emmer wheat (T. dicoccon). Grains of wild einkorn have been found in
Epi-Paleolithic sites of the
Fertile Crescent. It was first domesticated approximately 9000
BP (9000 BP ≈ 8250
BCE), in the
Pre-Pottery Neolithic A or
B periods. Evidence from DNA finger-printing suggests einkorn was domesticated near
Karacadag in southeast Turkey, an area in which a number of
PPNB farming villages have been found. Its cultivation decreased in the
Bronze Age, and today it's a
relict crop that's rarely planted. It remains as a local crop, often for
bulgur (cracked wheat) or as animal feed, in mountainous areas of
France,
Morocco, the former
Yugoslavia,
Turkey and other countries. It often survives on poor soils where other species of wheat fail.
Gluten toxicity
In contrast with more modern forms of wheat, there's evidence that the
gliadin protein of einkorn may not be as toxic to sufferers of
coeliac disease. It has yet to be recommended in any
gluten-free diet.
Further Information
Get more info on 'Einkorn Wheat'.
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