(See Disclaimer below)
Origin’s signature “O” is an artistic rendition of the quinoa seed! We came up with the name ORIGIN because of the nature of the grains we choose to use to replace wheat for gluten-free baked goods. Some of these grains are among the group considered ancient grains. Ancient grains refer to a group of grains that have remained largely unchanged over centuries, retaining their original genetic composition and nutritional profiles. Some of the original ancient grains include:
- Einkorn: One of the earliest cultivated forms of wheat, einkorn has a simple genetic structure and is known for its nutty flavor and rich nutritional content.
- Emmer (Farro): Emmer, also known as farro, is another ancient wheat variety that was widely cultivated in the Middle East and Europe. It has a chewy texture and is often used in soups, salads, and pilafs.
- Spelt: Spelt is a close relative of modern wheat and has been cultivated since ancient times. It has a slightly nutty flavor and is commonly used in bread, pasta, and baked goods.
- Kamut: Kamut is an ancient wheat variety with large grains and a buttery flavor. It is rich in protein, minerals, and antioxidants.
- Quinoa: Although not technically a grain (it's a pseudocereal), quinoa has been cultivated for thousands of years in the Andean region of South America. It is prized for its high protein content and nutty flavor.
- Amaranth: Amaranth was a staple crop for the Aztecs and other Mesoamerican civilizations. It is gluten-free and rich in protein, fiber, and micronutrients.
These ancient grains have regained popularity in recent years due to their perceived health benefits and culinary versatility. They are often favored for their robust flavors, unique textures, and nutritional richness.
Disclaimer: Origin does NOT use any grain that is a derivative of wheat such as Einkorn, Spelt, Farro or Kamut.
