einkorn


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Related to einkorn: emmer

ein·korn

 (īn′kôrn′)
n.
A type of wheat (Triticum monococcum syn. T. monococcum subsp. monococcum) typically having one grain per spikelet, grown in semiarid regions. It was domesticated by Neolithic peoples in the Near East and is now cultivated in Europe and southwest Asia.

[German, from Middle High German, from Old High German : ein, one; see oi-no- in Indo-European roots + korn, grain; see gr̥ə-no- in Indo-European roots.]

einkorn

(ˈaɪnˌkɔːn)
n
(Plants) a variety of wheat, Triticum monococcum, of Greece and SW Asia, having pale red kernels, and cultivated in hilly regions as grain for horses
[C20: from German, literally: one kernel]

ein•korn

(ˈaɪn kɔrn)

n.
a primitive form of wheat, Triticum monococcum, having a one-grained spikelet.
[1900–05; < German, =ein one + Korn grain]
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References in periodicals archive ?
Twelve bread and ten einkorn wheat genotypes were used as plant material and seven drought stress levels were applied based on a three-replicate factorial restricted randomized block design in order to investigate their effects on germination rate (GR), germinating power (GP), coleoptile length (CL), shoot length (SL), root length (RL), shoot root length ratio (SRLR), root fresh weight (RFW), root dry weight (RDW), and root fresh dry weight ratio (RFDWR) during the year 2014-2015.
In addition to substituting whole-grain versions of foods you already eat, you can increase your intake and broaden your menus by trying less-familiar choices, including quinoa, farro, bulgur, buckwheat, spelt, amaranth, and einkorn wheat.
Among legumes, lentil was component part of ancient Egyptian cropping system and as old as emmer and einkorn wheat (Harlan, 1992).
The founding crops of agriculture -- emmer and einkorn wheat, barley, lentils, peas, and flax -- were first farmed ten thousand or so years ago, which led to innovations like forged plows and scythes during the Iron Age, grafting expertise eventually followed, and then, most importantly, garden gnomes appeared in Britain in the 1840s.
There are many ancient wheat varieties, such as emmer, einkorn and red fife, that are also poised for growth.
HealthyMinorCereals will apply state of the art methods for genetic characterisation and phenotyping of 800 genotypes of 5 minor cereal species (spelt, rye, oat, einkorn and emmer).
The DNA of the wheatknown as einkorn was collected from sediment that was once a peat bog next to a river.
Collaboratively compiled and edited by the culinary team of Shanna and Tim Mallon, "The Einkorn Cookbook: Discover the World's Purest and Most Ancient Form of Wheat" is an impressively illustrated, 176 page culinary compendium comprised of recipes for dishes that are as palate pleasing and appetite satisfying as they are nutritious and kitchen cook friendly to prepare.
1 cup all-purpose einkorn flour 1 cup spelt or whole-wheat flour 1/2 cup almond flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt Zest and juice from 2 oranges 1/2 cup agave nectar 1/2 cup whole milk 1/2 cup extra-virgin olive oil 1 tablespoon vanilla extract 3 large eggs 1 tablespoon sliced almonds [1] Preheat oven to 350 F.
A third heritage variety is einkorn wheat, which dates back to pre-Neolithic times and survives on poor soils where other species of wheat fail.