[Sca-cooks] "Bojal" wheat
t.d.decker at att.net
t.d.decker at att.net
Tue Dec 29 16:35:06 PST 2009
Given the location and the time frame, I might suggest durum, which is a very hard wheat.
Bear
> Suey wrote:
> > 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
> >
> We are working on this here. I have asked Wilipedia to define this but
> have had no reply yet. I have a new theory. I associate boj/boxwood with
> red. In the 8th Century BC I think we had common wheat and buckwheat in
> Spain. Buckwheat in Spanish is 'alforfon, trigo negro or trigo
> sarraceno.' Saracen wheat to me would be red, as well as hard red winter
> wheat etc. Can anyone add to this?
> Suey
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