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Thread: farro, spelt & wheat berries query

  1. #1
    Join Date
    Jan 2004
    Location
    Rural NJ via NYC
    Posts
    96

    Question farro, spelt & wheat berries query

    would someone please be kind enough to explain the differences between the following: farro, spelt, wheat berries. i am familiar with the latter, but "farro," in particular, is not coming up in any online cooking terms search engine. isn't it italian for some form of wheat berries? TIA
    So many recipes, so little time

    Suzanne

  2. #2
    This is what I found:-

    "spelt - native to southern Europe, where it's been used for millenniums, spelt is an ancient CEREAL GRAIN that has a mellow nutty flavor. The easily digestible spelt has a slightly higher protein content than WHEAT and can be tolerated by those with wheat allergies. Spelt flour, available in health-food stores, can be substituted for wheat flour in baked goods.

    Spelt = farro = dinkle = German wheat


    "Farro - this is a type of hard wheat known as 'spelt' in English. It has been grown and used in Italy since Roman times and is now mostly grown in Lazio, Umbria and Abruzzo. A famous wedding soup of these regions is called 'Confarrotio'".

    "Wheat Berries - the unprocessed wheat kernel, commonly known as a wheat berry , is made up of three major portions BRAN, germ and endosperm. Wheat bran, the rough outer covering, has very little nutritional value but plenty of fiber. During milling, the bran is removed from the kernel. It's sold separately and used to add flavor and fiber to baked goods. Wheat germ, essentially the embryo of the berry, is a concentrated source of vitamins, minerals and protein. It has a nutty flavor and is very oily, which causes it to turn rancid quickly. Wheat germ is sold in both toasted and natural forms and is used to add nutrition to a variety of foods. Wheat germ oil , an extraction of the germ, is strongly flavored and expensive. The wheat endosperm, which makes up the majority of the kernel, is full of starch, protein, niacin and iron. It's the primary source of many wheat flours. In addition to flour, wheat is available in several other forms including wheat berries, cracked wheat and BULGHUR WHEAT. Wheat berries are whole, unprocessed kernels, whereas cracked wheat is the whole berry broken into coarse, medium and fine fragments. Both are sold in health-food stores and may be cooked as cereal, or in PILAFS, breads or other dishes. See also KAMUT".
    All That's Left Are The Crumbs

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  3. #3
    Join Date
    Jan 2004
    Location
    Rural NJ via NYC
    Posts
    96
    okie dokie, gecko, i guess that clarifies the matter. thanks much!
    So many recipes, so little time

    Suzanne

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