A true symbol of our region, einkorn, or small spelt, is known in Latin as Triticum monococum. It shouldn’t be confused with spelt, or Triticum spelta, grown in northern Europe (a newer cross variety).

This bread cereal has large amounts of B vitamins, magnesium, iron, calcium and vegetable protein. Naturally rich in lipids, proteins and carbohydrates, einkorn is a highly energetic and caloric cereal. It contains twice as much lipids as wheat. Its high fibre content makes it highly digestible. Einkorn also has an outstandingly low amount of gluten. It has a rich and balanced mineral composition: 4 times as much magnesium as brown rice, 5 times as much phosphorus as soy. Haute Provence einkorn has quality protein. It also has a higher lysine content than most other grains.

Einkorn grains must be shelled before consumption (30% less after shelling). As this was until now done by hand, the crop was abandoned, even though it was well adapted to the poor and dry soils of Haute Provence. Another advantage is that the cereal is strong and resistant to the cold and diseases, and can do without chemical fertilizers and pesticides. Nowadays, new production and processing techniques allow this cereal to be grown again.

In Vaucluse, this ancient grain is grown on the Sault plateau, by the lavender fields.

It is strong, resistant to cold, diseases and other infestations. It can do without chemical fertilizers or pesticides. Einkorn is a bread cereal.