Emmer Farro Berries
Caramel, Chewy, Protein Packed
Italians named Emmer Farro (also referred to as just farro) after the Pharaohs of Egypt. It is a beautiful ancient grain and one of the very first crops domesticated over 10,000 years ago. It’s the grain that Jesus and his disciples ate to satisfy their hunger as they walked through the wheat fields on the Sabbath. To prepare Emmer Farro Berries is as simple as boiling water.
Treat yourself (and your guests) like royalty, when you serve up these nutty, flavorful Emmer Farro Berries in your next grain bowl, salad, or soup.
Ancient Grain | Non-GMO | Protein-Rich
Allergens: Contains Wheat. Manufactured on equipment shared with eggs and milk.
Do not consume raw.
Side dish (instead of rice or pasta)
Anything else you can dream up!
This product is shelf stable for up to one year after it’s made and packaged (but we doubt you’ll wait that long to make something delicious with it!)
“Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.
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Good for People + Planet
Our desert home and love for not only our crops, but the flora and fauna that surround us, keep us committed to adopting sustainable practices that are better for both people and the planet, like operating a 100% solar-powered mill, planting low water use crops, and cultivating only non-GMO seeds.LEARN MORE
From Our Family To Yours
What happens when you combine a father’s wild dream, and the ambition of a daughter? The dynamic co-owners and father daughter team behind Hayden Flour Mills, Jeff and Emma Zimmerman. Driven by the mission to bring back the forgotten flavor and goodness of heritage and ancient grains, their story is not only one rooted in agricultural history, but also family history.OUR STORY
Reviews for Emmer Farro Berries
Honestly the best farro I’ve ever had!
It is great. Identical to what I get in Italy. Useful in so many recipes, Italian and otherwise. Great additive in whole grain breads whether as whole sprouted grains or coarsely ground.
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