Haute-Provence Einkorn

France

Auvergne-Rhone-Alps

Provence-Alpes-Cote d'Azur

Cereals and flours

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Haute-Provence Einkorn

For thousands of years, the history of einkorn (Triticum monococcum) has been closely linked to that of the Mediterranean. Until Roman times, this cereal was widely eaten, but later it was almost totally replaced by common and durum wheat (Triticum aestivum and T. durum) which ousted the various minor cereals, due to their higher yields and the fact that they needed no processing. As einkorn has a hull, it must always be decorticated (with a similar technique to that used for rice). For a decade or so, einkorn has enjoyed renewed interest, thanks to its rusticity, which allows it to adapt to dry climates and poor soil, and to its nutritional and sensory qualities: it is energy-dense, rich in protein, has twice the lipid content of ordinary wheat, and is easily digested due to its high fiber content. It also contains very little gluten. Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010. Haute-Provence Einkorn, which is particularly well adapted to the variable, uncertain climate of the region, is planted alongside, and often rotated with, lavender and legumes. Its versatility more than compensates for its long growth cycle (about 11 months) and comparatively low yields. This grain is excellent in simple preparations: for example, it can be boiled for 35 minutes, rested for 10 minutes, drained, mixed with tomatoes, cucumbers, and peppers, seasoned with lemon juice and extra virgin olive oil, allowed it to chill in the fridge for several hours, and then served it with a garnish of mint leaves.

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Thanks to the Presidium, this distinctive grain can now be appreciated outside France. In addition to being consumed as a whole grain, it is also made into flour, pasta, and even beer. The producers have drafted strict production protocols, adhering to the criteria for organic production, and are promoting their product via collaboration with restaurants in the region and participation in local fairs and markets. The presidium strives to spread knowledge of einkorn—a grain whose qualities are unrivalled by commercial modern varieties—and to encourage consumers to discover its potential. Since the Presidium’s founding in 2005, membership has doubled.

Production area
Alpes de Haute Provence, Hautes-Alpes, Drôme and Vaucluse Provinces, Provence Alpes Côte d’Azur and Rhône Alpes Regions

Presidium supported by
Région Provence-Alpes-Côte d’Azur
30 producers involved in the Syndicat du petit épautre de Haute Provence

Sandie Verdon
Syndicat du Petit Epeautre de Haute-Provence
Tel. +33 (0) 4 75 28 51 86
!petit.epeautre@orange.fr|

Presidium coordinator

Sandie Ricard
Syndicat du Petit Epeautre de Haute-Provence
Tel. +33 (0) 4 75 28 51 86
petit.epeautre@orange.fr
Thanks to the Presidium, this distinctive grain can now be appreciated outside France. In addition to being consumed as a whole grain, it is also made into flour, pasta, and even beer. The producers have drafted strict production protocols, adhering to the criteria for organic production, and are promoting their product via collaboration with restaurants in the region and participation in local fairs and markets. The presidium strives to spread knowledge of einkorn—a grain whose qualities are unrivalled by commercial modern varieties—and to encourage consumers to discover its potential. Since the Presidium’s founding in 2005, membership has doubled.

Production area
Alpes de Haute Provence, Hautes-Alpes, Drôme and Vaucluse Provinces, Provence Alpes Côte d’Azur and Rhône Alpes Regions

Presidium supported by
Région Provence-Alpes-Côte d’Azur
30 producers involved in the Syndicat du petit épautre de Haute Provence

Sandie Verdon
Syndicat du Petit Epeautre de Haute-Provence
Tel. +33 (0) 4 75 28 51 86
!petit.epeautre@orange.fr|

Presidium coordinator

Sandie Ricard
Syndicat du Petit Epeautre de Haute-Provence
Tel. +33 (0) 4 75 28 51 86
petit.epeautre@orange.fr

Other info

CategoriesCereals and flours