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A long-established species of wheat with bearded ears and spikelets that each contain two grains, now grown mainly for fodder and breakfast cereals.
- ‘Most of the time aysh is made from barley and emmer wheat, the most common crops in Egypt.’
- ‘The many thousands of grains comprise not just emmer and naked barley, but also bread wheat - which points clearly to the Neolithic - and linseed.’
- ‘The most complete evidence has come from the Near East, where domesticated barley and emmer wheat strains have been found which date from about 8000 BC.’
- ‘Three species exist both as wild and domesticated wheats, einkorn, emmer, and breadwheat.’
- ‘Other Iron Age crops included the more ancient emmer wheat (Triticum dicoccum, which was grown on light soils), bread wheat, oats, rye, peas, Celtic beans, and flax.’
- ‘About 2,500 of the grains are from wild barley and 100 from wild emmer wheat.’
- ‘About 10,000 years ago, nomadic tribes began cultivating grains such as linkorn and emmer, the ancestors of wheat.’
- ‘In England, thatching straw would have been obtained primarily from spelt wheat which replaced emmer wheat as the staple throughout southern England in the Iron Age.’
- ‘Bread wheat was the accidental ‘unnatural’ crossing of einkorn and then emmer wheat with another species.’
- ‘Ancient or modern farmers have grown four wheat species: einkorn, emmer, timopheevi, and common (hexaploid, or bread) wheat.’
Early 20th century: from German, from Old High German amer ‘spelt’.
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