Farro, the ancient grain with a nutty flavor and satisfying chew, has been gaining popularity worldwide as a healthy and versatile ingredient. However, culinary terms can vary significantly across different countries, particularly between the United States and England. So, what exactly is farro called in England? The answer, while seemingly simple, has layers of nuance.
Understanding Farro: The Grain and its Varieties
Before delving into the English terminology, it’s essential to understand what we mean by “farro” in the first place. Farro isn’t a single type of grain but rather a group of three different hulled wheat species. These are:
- Einkorn (Triticum monococcum): The most ancient variety, with small grains and a relatively low yield.
- Emmer (Triticum dicoccum): A more common variety, often considered the “true” farro in Italy.
- Spelt (Triticum spelta): While technically a distinct species, it’s sometimes referred to as farro, especially outside of Italy.
The differences between these grains lie in their genetic makeup, flavor profiles, and nutritional content. Understanding these distinctions helps clarify any potential confusion when discussing farro in different regions.
The Processing Factor: Whole Grain vs. Pearled
Another crucial element is the processing method. Farro is typically sold in three forms:
- Whole grain farro: Retains the bran and germ, offering the highest nutritional value and requiring a longer cooking time.
- Semi-pearled farro: Part of the bran is removed, reducing the cooking time while retaining some of the nutrients.
- Pearled farro: The bran and germ are completely removed, resulting in the shortest cooking time but also the lowest nutritional value.
The processing method affects the flavor, texture, and cooking time, further complicating the translation of “farro” across different culinary landscapes.
Farro in the UK: A Tale of Two (or Three) Names
The most direct answer to the question “What is farro called in England?” is farro. Yes, the term “farro” is increasingly used in the UK, particularly by food writers, chefs, and health-conscious consumers. This is largely due to the increasing globalization of food culture and the growing awareness of international ingredients. You’ll find “farro” listed on packaging in supermarkets and used in recipes in popular food magazines.
However, the story doesn’t end there. Because “farro” refers to a group of grains, and because these grains have been cultivated in Europe for centuries, there are other, more traditional names that might be used, depending on the specific type of farro being discussed.
Emmer: A Historical Perspective
The most common type of farro, emmer (Triticum dicoccum), has a longer history in Europe, including the UK. While “emmer” is used in scientific and agricultural contexts, it’s not always the most common term used by the average consumer. In older cookbooks and traditional recipes, you might find emmer referred to as “two-grained wheat” or simply “ancient wheat.”
However, these terms are becoming less common as “farro” gains wider acceptance. The key takeaway is that “emmer” is the botanical name, while “farro” is a more general culinary term that encompasses emmer among other grains.
Spelt: The Complicating Factor
Spelt (Triticum spelta) adds another layer of complexity. In the UK, spelt is almost always called spelt. There isn’t a separate, uniquely British term for it. However, confusion can arise because, as mentioned earlier, spelt is sometimes referred to as “farro” in the United States, especially when a specific type of farro isn’t clearly identified.
Therefore, if someone in the UK is talking about “farro,” they are unlikely to be referring to spelt unless they are specifically correcting someone else’s terminology. If you see “spelt” on a package in the UK, you can be confident that it is, indeed, spelt.
Einkorn: The Rarest Find
Einkorn (Triticum monococcum) is the least common of the three grains. It’s less widely available than emmer or spelt, both in the US and the UK. Because of its relative obscurity, the term einkorn is generally used consistently across both countries. You are unlikely to find a different English name for einkorn.
Navigating the Supermarket Aisle: Tips for Buying Farro in England
So, how do you navigate the supermarket aisle and ensure you’re buying the right type of grain? Here are a few tips:
- Look for “Farro” on the packaging: This is the most straightforward approach. If the package says “farro,” you’re likely getting either emmer or a blend that includes emmer.
- Check the ingredients list: If the package doesn’t explicitly say “farro,” check the ingredients list for “emmer wheat” or “Triticum dicoccum.”
- Be aware of “Spelt”: If you’re looking for farro but see “spelt” instead, remember that spelt is a distinct grain. If you want true farro (emmer), look for something else.
- Consider the origin: While not always stated, products specifically labelled as “Italian farro” are most likely to contain emmer, as Italy is a major producer of this grain.
- Don’t be afraid to ask: If you’re unsure, ask a member of staff at the supermarket. They may be able to help you identify the correct product.
Culinary Uses of Farro: From Soups to Salads
Regardless of what it’s called, farro is a incredibly versatile grain that can be used in a wide range of dishes. It is often used in:
- Soups and stews: Farro adds a hearty texture and nutty flavor to soups and stews, making them more filling and nutritious.
- Salads: Cooked and cooled farro can be tossed with vegetables, herbs, and vinaigrette to create a refreshing and satisfying salad.
- Risotto-style dishes: Farro can be cooked similarly to risotto, with broth added gradually until the grains are tender and creamy.
- Grain bowls: Farro forms a great base for grain bowls topped with roasted vegetables, protein, and flavorful sauces.
- Side dishes: Farro can be served as a simple side dish, seasoned with herbs, olive oil, and lemon juice.
The culinary possibilities are endless, making farro a valuable addition to any kitchen, whether you’re in England or anywhere else in the world.
The Growing Popularity of Farro: A Global Trend
The increasing popularity of farro is part of a broader trend towards embracing ancient grains and whole foods. Consumers are becoming more aware of the nutritional benefits of these foods and are seeking out alternatives to refined grains. This trend is evident in both the US and the UK, with farro becoming increasingly common in supermarkets, restaurants, and home kitchens.
The availability of information online, through food blogs, recipe websites, and social media, has also contributed to the growing awareness of farro. As more people discover its versatility and health benefits, its popularity is likely to continue to rise.
Nutritional Benefits of Farro: A Powerhouse of Goodness
Farro isn’t just tasty; it’s also packed with nutrients. It’s a good source of:
- Fiber: Promotes digestive health and helps regulate blood sugar levels.
- Protein: Essential for building and repairing tissues.
- Iron: Important for carrying oxygen in the blood.
- Magnesium: Plays a role in many bodily functions, including muscle and nerve function.
- Antioxidants: Help protect cells from damage.
The specific nutritional content varies slightly depending on the type of farro and the processing method, but all forms of farro offer significant health benefits compared to refined grains.
Conclusion: Farro by Any Other Name…
In conclusion, while “farro” is increasingly the accepted term in England, particularly among those interested in food and health, it’s important to remember that the term refers to a group of grains, and other names, such as “emmer” and “spelt,” may also be used, especially when referring to specific varieties. By understanding the nuances of the terminology and paying attention to the labels, you can confidently navigate the supermarket aisle and enjoy the delicious and nutritious benefits of farro, no matter what it’s called. Embrace the global nature of food and enjoy experimenting with this ancient grain in your own kitchen!
Is farro readily available in England under a different name?
Farro, as a specific grain, isn’t widely known by a different name in England. It’s generally referred to as “farro,” although sometimes it may be labelled as “hulled wheat” or, occasionally, simply “wheat berries,” depending on the specific processing it has undergone. You are more likely to find it in health food stores, specialist delicatessens, or larger supermarkets with a dedicated “world foods” or “organic” section.
However, its availability compared to other grains like rice, quinoa, or couscous might be less. While its popularity is growing, you might need to actively seek it out or purchase it online from retailers specializing in Italian or wholefood ingredients. Check the packaging carefully to ensure you’re buying farro, as similar-looking grains might be substituted.
What should I look for on packaging if I’m trying to find farro in England?
When searching for farro in England, the most reliable term to look for on packaging is “farro.” However, due to varying labeling practices, you might also encounter the terms “hulled wheat” or “emmer wheat.” Reading the ingredients list is crucial to confirm you are purchasing the correct grain, especially since different types of wheat can appear similar.
Pay attention to descriptions like “semi-pearled,” “pearled,” or “whole grain” farro, as these terms indicate the level of processing. Whole grain farro requires longer cooking times but retains more nutrients. If you are unsure, examine the grain itself through the packaging. Farro has a distinct oblong shape and a nutty, slightly chewy texture when cooked.
Are there any common substitutions for farro in English cuisine?
While farro itself is not a traditional staple in English cuisine, there are grains that can serve as reasonable substitutions in recipes. Barley is perhaps the closest in terms of texture and nuttiness, making it a suitable alternative in salads, soups, and stews. Pearl barley, which is more processed, cooks faster but offers less nutritional value than pot barley.
Alternatively, wheat berries, although sometimes used as a synonym for farro, can also be a viable substitute. They share a similar chewy texture and can be used in a variety of dishes. Couscous or quinoa, while having different textures, can also be considered if you are seeking a lighter and quicker-cooking grain. The choice depends on the specific recipe and your personal taste preferences.
How do the cooking methods for farro in England differ from those in Italy?
The cooking methods for farro are generally similar in England and Italy. The primary difference lies in the availability of specific types of farro, which might influence the cooking time. In Italy, you might find a wider selection of farro, including types that require pre-soaking, a step that might not always be highlighted on English packaging.
Regardless of location, the general principle remains the same: rinse the farro, add it to boiling water or broth, and simmer until tender. The cooking time will depend on whether it’s pearled, semi-pearled, or whole grain. Adjust the liquid-to-grain ratio based on your desired consistency. Recipes from Italian cookbooks translated into English usually provide accurate cooking instructions.
Where can I purchase farro in England?
You can purchase farro in a variety of locations in England. Larger supermarkets often stock it in their “world foods,” “organic,” or “health foods” sections. Look for brands that specialize in Italian ingredients or whole grains. Major retailers with online grocery services also offer a selection of farro that can be delivered to your home.
Specialty food shops, delicatessens, and health food stores are also reliable sources. These stores often carry a wider variety of farro, including organic and locally sourced options. Online retailers specializing in Italian cuisine or wholefoods are another convenient option, providing access to a broader range of brands and types.
Is farro considered a traditional ingredient in British cooking?
No, farro is not traditionally considered a staple ingredient in British cooking. While wheat has a long history in Britain, it’s generally been used in the form of bread, pasta, and other processed products rather than as a whole grain like farro. The traditional British diet has historically focused on ingredients like potatoes, oats, and barley.
However, with increasing interest in healthy eating and global cuisines, farro has been gaining popularity in England in recent years. It is increasingly featured in modern recipes and is appreciated for its nutty flavor, chewy texture, and nutritional benefits, even though it’s not a part of the traditional culinary heritage.
Are there regional variations in the use of farro in England?
Although farro isn’t a traditional ingredient, its usage in England is relatively consistent across different regions. The availability and consumption of farro are more influenced by access to supermarkets and health food stores than by regional culinary traditions. Cities with diverse populations and a strong foodie culture might see slightly higher usage.
However, you won’t find significant regional dishes or variations that specifically incorporate farro as a traditional element. Instead, it is used in modern recipes and salads, often influenced by Italian cuisine, and prepared similarly regardless of the region of England where it is consumed.