Emmer and einkorn, are types of which cereal crop?

Emmer wheat or hulled wheat is a type of awned wheat (having the ability to self-cultivate by propelling themselves mechanically into soils). The principal difference between the wild and the domestic type of emmer is that the ripened seed head of the wild plant shatters and scatters the seed onto the ground, while in the domesticated emmer the seed head remains intact, thus making it easier for humans to harvest the grain.

Along with einkorn wheat, emmer was one of the first crops domesticated in the Near East. It was widely cultivated in the ancient world, but is now a relict crop (a crop which was previously grown extensively, but is now only used in one limited region, or a small number of isolated regions) in mountainous regions of Europe and Asia.

Like einkorn and spelt wheats, emmer is a hulled wheat. In other words, it has strong husks that enclose the grains. On threshing, a hulled wheat spike breaks up into spikelets. These require milling or pounding to release the grains from the husks.

In Italy, whole emmer grains can be easily found in most supermarkets and groceries, emmer bread ("pane di farro") can be found in bakeries in some areas, and emmer has traditionally been consumed in Tuscany as whole grain in soup.

In parts of India, emmer wheat is grown as a drought- and stress-resistant wheat variety with some work ongoing to improve yields, as a result of increased interest in this variety due to possible value for diabetics.