Was the sprouting of seeds for food production known in Europe before 1800?

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An example of solid food made from sprouted seeds is the Finnish speciality of mΓ€mmi/memma, which is made from malted rye and traditionally eaten at Easter. It seems to be attested since at least the 18th century (source in Finnish, I used Google translate).

Upvote:4

Beer is made by fermenting a malt (or mashed grain) such as barley. The process of malting begins identically as that of preparing sprouts for food, except it is then halted by drying.

Since beer-making in this way has been known to European and Middle Eastern cultures for thousands of years, then the process of sprouting was also known to those same cultures.

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