[Sca-cooks] "Bojal" wheat

[Euriol of Lothian]

In the"Penguin Companion to Food" by Alan Davidson it has a rather lengthy article on wheat, including a listing several species of wheat: Noted amongst these are club wheat, emmer, einkorn, Ploish wheat, spelt, shot wheat, and cone wheat.  Einkorn is said to be grown in the poor soils in Spain. Polish wheat is also noted as being cultivated mainly in Spain. Perhaps one of these is the variety you are looking for.

Good luck,

Euriol
 Euriol of Lothian, OP
Clerk, Order of the Pelican, Kingdom of Æthelmearc
Chronicler, Barony of Endless Hills 


"I slept and dreamt that life was joy. I awoke and saw that life was service. I acted and behold, service was joy."
-Robindranath Tagore, Poet/Playwright/Essayist 1913 Nobel Prize for Literature 



----- Original Message ----
From: Suey <lordhunt at gmail.com>
To: sca-cooks at lists.ansteorra.org
Sent: Fri, December 25, 2009 9:24:30 AM
Subject: [Sca-cooks] "Bojal" wheat

According to the Wikipedia article "Historia de la gastronomia de Espana," from the 7th
C BC Carthaginians cultivated common wheat, barley, germinated spelt and "bojal" wheat. "Boj" means boxwood in English but this word "bojal" does not seem to appear anywhere in google except in this article. The word is not found in the Royal Academy of Spain's dictionary. Any ideas as to what the English equivalent could be?
My hunch is that it could be red wheat but we have hard and soft, winter and spring???
Suey
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