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Einkorn,
at the origins of agriculture

Einkorn, also known as Triticum monococcum, is one of the first grains domesticated by humans.

Its earliest traces date to the Neolithic period, around 10,000 years ago, in the Fertile Crescent in what is now south-eastern Turkey. Its cultivation then spread around the Mediterranean before reaching Provence around the seventh millennium BCE.

Einkorn never disappeared completely. It continued to be grown in Haute-Provence, where it is now an important part of the region’s agricultural heritage.

Its simple genetic structure makes crossing it much more difficult than modern wheats. Remaining close to its ancient forms, it has retained its hardy character and delicate cereal flavour, with light hazelnut notes.

It naturally provides plant proteins, fibre, B vitamins and various minerals. In Opaléia biscuits, its flour expresses its delicacy and creates a gently crumbly texture.

Spelt,
Europe’s ancient wheat

Spelt, or Triticum spelta, is another species of ancient wheat.

Its cultivation developed substantially in Europe during the third millennium BCE. It was widespread in Central Europe from the Bronze Age and throughout the Iron Age.

Adapted to colder climates and difficult soils, it played an important role in the diet of several European regions during Antiquity and the Middle Ages.

During the twentieth century, its cultivation declined sharply as common wheat, which was more productive and easier to thresh and process, became widespread.

Spelt was nevertheless preserved in certain areas, particularly in France, Germany, Switzerland, Austria, Belgium and northern Spain.

It naturally provides protein, fibre, B vitamins and various minerals, including phosphorus, magnesium, iron, zinc and manganese.