Wheat berry
A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk.[1] Botanically, it is a type of fruit called a caryopsis.[2] Wheat berries are eaten as a grain, have a tan to reddish-brown color, and can vary in gluten and protein content from 6–9% ("soft") to 10–14% ("hard"). They are often added to salads or baked into bread to add a chewy texture. If wheat berries are milled, whole-wheat flour is produced. Wheat berries are similar to barley, rye, and kamut.
Wheat berries are the primary ingredient in an Eastern European Christmas porridge called kutia. In France, cooked durum wheat berries are commonly[citation needed] eaten as a side dish instead of rice or corn. This side dish is often called ebly, from the name of the first brand of prepared wheat berries. In Romania and other Eastern European countries, the wheat berries (arpacas) are used in a special sweet dish called “coliva” for Christian Orthodox ritual.
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Puffed wheat berries -
Wheat berries cooking - soaked then sauteed with spring onion -
A salad prepared with wheat berries
See also
[edit]
- Cuccìa, a Sicilian wheat berry dish
- Bulgur, another whole wheat preparation
- Frumenty, a dish made with boiled wheat berries
- Graham flour
- Borș, a fermented drink made from sprouted grain
- Farro
References
[edit]- ^ The Complete Guide to Growing and Using Wheatgrass: Everything You Need to Know Explained Simply. Atlantic. 2010. p. 132. ISBN 9781601383396.
- ^ James D. Mauseth (2014). Botany. Jones & Bartlett Publishers. p. 223. ISBN 978-1-4496-4884-8.
Perhaps the simplest of fruits are those of grasses (all cereals such as corn and wheat)...These fruits are caryopses.
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