Other Names for Einkorn

We call it “einkorn” but across the world, Triticum monococcum has many names, and that’s no surprise since it’s the world’s most primitive form of wheat.

Here are the names we’ve collected:

  • einkorn (German)
  • small spelt (Italian)
  • farro piccolo (Italian)
  • engrain (French)
  • Le petit épautre (French)
  • tiphe (Greek)
  • siyez (Turkish)
  • sifon (Hebrew)

The list of names is significant because each has a meaning that weaves einkorn’s history through many cultures and regions including the family dinner table, pharaoh’s grain stores, Otzi’s hunting trail, and the fields of family farmers now and from centuries past. We’d like to help bring these traditions and stories to life.

In Italy, the family dinner table of a century ago would include farro for dinner. Farro is a term that refers to one of the 3 primary hulled wheats, emmer, spelt, and einkorn distinguished respectively as farro medio, farro grande, and farro piccolo.

In France, Le petit épautre brings a stronger and wilder taste, unique to the einkorn available in that region. **Update: Andrew, a farmer in France, says petit épautre has a “sweet walnut flavour”

Do you have another name for einkorn, or a story about one of the names we have listed? Please share in the comments below!

Source: Padulosi,S. ; Hammer,K.; Heller,J.(1996): Hulled wheats. 1995

28 thoughts on “Other Names for Einkorn

  1. Andrew

    This is a great article on einkorn. Thanks for sharing! My wife and I run a small farm in Provence where we grow “petit epeautre”, the one with that “stronger, wilder taste”. I find it has a sweet walnut flavour actually. We produce both the grain and stone ground flour (whole or without bran), as well as bran. Don’t hesitate to contact us if you’re looking to try some! Bon appetit! – Andrew

    Reply
    1. Lisa

      I might also be interested as my family is trying to go wheat free because of the modified wheat. Please send me info also.

      Reply
    2. linda

      I just finished reading ‘wheat belly’ an am looking for a source for einkorn, thanks for any information you can share, linda

      Reply
    3. Sim Ayres

      Hi Andrew . Im a small scale baker , miller and grain grower in Strathbogie , Vic, Australia . Ive been reading a lot about Einkorn , and am facinated by your ‘Petit Epeautre’. Im intrested in growing it here in Australia . Small scale . we have a fairly high rain fall 1000ml , are up at 550 metres and often have frosts in late spring . I guess the questions are .. Would it suit our climate and copuld i buy some seed grain of you [Got to bring it via our vigourous food imports in Australia ] I guess im looking at up to 20 kg to get me started on an acre or so .

      Reply
      1. michelle

        Hi there, was just wondering how you got on importing einkorn into Australia? I would also like to try growing some for our families use.

        Reply
      2. Marcel Ouellet

        Hi Sim, I am growing spelt (Grand Épeautre) in Québec Canada. Would like to know where are you up to with your Petit Épeutre (Einkon).

        Best Regrds from snow country, Marcel

        Reply
    4. Cheryl

      Hi Andrew,
      I am planning a trip to France this summer and would love to come see your petit épautre crop. I have a website EverydayDishes.com where we are starting to convert our most popular recipes to include Einkorn. I am ravenously learning about this grain and would love the opportunity to visit you in France. I am also going to visit the Jovial farm in Italy as well.

      This is so exciting.
      Cheryl

      Reply
  2. Erin

    Thanks for the information! I too am interested in trying some of this grain and how it differs from others I’ve had.

    Reply
  3. kp

    who told you sifon is the nme for einkorn in herbrew… to my knowledge sifon means Rye…. just thought you should know…

    Reply
  4. Lynn

    To really make this healthy, it needs to be baked right after it is ground into flour. Flour starts to oxidate within three days of being ground and it loses vital nutrients, particularly vitamin E. Another good practice is to sprout the wheat before making the bread.

    Reply
  5. Renellin

    We are looking to obtain seeds and product ready to use whole grains and flour. My dad tells me do not under any circumstances eat the new wheat as it is killing us.

    Reply
  6. kathy schnitzer

    My family and I have switched to Einkorn wheat after reading the book, Lose the wheat, lose the weight. I found jovial and their product comes from Italy. They have wheat berries, flour, pasta and more. We have found an improvement in our health since we have been off of GMO wheat!

    Reply
  7. Sarahs

    To my knowledge Einkorn is einkorn and spelt is spelt, and so on.
    Einkorn is the only wheat variety on Earth that has 2 sets of 7 chromosomes each (male and female) which indicates a completely unhybridized state. All other wheat including “Ancient” have been hybridized.

    Reply

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