First used in 1908; borrowed from German Emmer, from Middle High German emeri, from Old High German amari, derivative of amar(o), which in turn gave rise to the obsolescent German synonym Amelkorn (“amelcorn”). Further etymology unknown.
- A species of wheat, Triticum dicoccon, one of a group of hulled wheats that are important food grains. [from 1908]
- 2004, Harold McGee, chapter 9, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
- Emmer Wheat or Farro Emmer wheat, T. turgidum dicoccum, was probably the second wheat to be cultivated. It grew in warmer climates than einkorn, and became the most important cultivated form from the Near East through northern Africa and Europe until early Roman times, when it was superseded by durum and bread wheats. But pockets of emmer cultivation survived in parts of Europe, and emmer is now widely available under its Italian name, farro.
- wild emmer (Triticum dicoccoides (a hybrid of Triticum urartu and a wild goatgrass. such as Aegilops searsii or Aegilops speltoides))
- bucket (container)
- Xhosa: i-emele
emmer m (uncountable)
See the etymology of the main entry.
- Dutch: immer
- Alternative form of
This noun needs an inflection-table template.