Semolina Crackers - Sunflower & Sesame
Coarse semolina gives these crackers their wonderful crispy texture and nuttiness. Add to that extra virgin olive oil & sea salt and you have the base for Effie’s Semolina Crackers…with real flavor in every bite.
Our Sunflower & Sesame Seed Crackers are not only super addictive on their own they easily pair with hummus, dips and your favorite sharp and creamy cheeses.
- Food historians agree that small dry flat breads were probably first made in the Middle East. These foods staples were filling, easily transported and able to withstand diverse weather conditions. Ancient Romans called them “biscuits,” British sailors took “pilot’s bread” on long voyages, and Civil War soldiers packed “hardtack” in their rations. Regardless of their names they were all similar in preparation and ingredients.
- In 1801 Josiah Bent, a baker who made ship’s biscuits for Boston’s busy sea port, coined the word “cracker” when he noticed a crackling noise coming from his brick ovens. Inspired, he set out to convince the world of the product’s convenience food potential. Packing his “water crackers” in barrels he sold them in bulk to food shops. Restaurants and taverns began to serve them with soups. By 1810 his bakery was booming, and the word “cracker” became an American household word. Joan and Irene grew up in Milton Massachusetts, home of Bent’s cracker factory which still exists today.
- Semolina is the flour from durum hard wheat. It is high in protein but lower in gluten than regular wheat flour. Its cultivation most likely began in the Mediterranean and Middle East. It is coarse with a yellowish color and used widely in pastas, cereals and bread.
- The olive tree is native to the Middle East but is also widely grown in California today. Its deep root system ensures its survival in dry, arid climates. Besides food, olive oil has been used since ancient times for religious rituals, medicines, soap-making, and even lamp oil. Fragrant olive oils were used to make offerings to the gods, anoint royalty and to cure diseases. Homer called it “liquid gold” as it symbolized great wealth and power. Today there are approximately 19 classic styles of olive oil produced in the world. The most notable olives are Picual, Corantina, Koroneiki, Arbequina, Frantoio and Leccino.
- Native Americans in Arizona and New Mexico worshipped the sunflower and began cultivating it as far back as 3,000 BCE. The center of the flower is made up of tiny blossoms and houses between 800 to 2,000 seeds. Mineral rich and high in calcium the seeds were an important food source. Sunflower seeds were brought to Europe in the 16th century where, along with sunflower oil, they became widespread cooking ingredients. The Russian military used sunflower seeds to fortify its troops with each soldier allotted 2 pounds in his rations per day.
- Sesame is likely the first crop grown for its edible oil. Sesame seeds come from little seed pods of one of the oldest of cultivated plants. In the Middle East, they are still called the "seed of immortality." Ancient Babylonians used the oil to make sesame cakes, wine, brandy, and toiletries. Egyptians believed sesame to have medicinal powers. The famous phrase "Open Sesame" was the magical password that opened the entrance to the cave in Ali Baba and the Forty Thieves. In Africa, sesame seed was called benne and considered good luck. Today, in the southern United States, sesame seed is still widely known as benne.
- We associate pumpkins primarily with Halloween and Thanksgiving, but they were an important part of the Native American diet for 5,000 years. Along with other forms of squash they make up one leg of the triad known as the three sisters. According to legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together. The tradition of inter-planting was widespread among early farming societies as a sophisticated, sustainable system that provided long-term soil fertility and a healthy diet. A mature pumpkin will house up to 500 seeds providinga good source of nutrition, low in calories, fat and sodium but high in protein and fiber. Native Americans introduced pumpkins and squashes to the Pilgrims who recognized them as an important food source because they stored well. Pumpkins are now grown on 6 continents with United States, Canada, Mexico, India and China the largest producers.
Enriched semolina (semolina, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sunflower seeds, extra virgin olive oil, organic canola oil, sesame seeds, kosher salt, pumpkin seeds, sea salt.
Serving Size 4 crackers (28g), Servings Per Container 6, Amount Per Serving: Calories 120, Calories from Fat 30, Total Fat 3.5g (5% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 260mg (11% DV), Total Carbohydrate 19g (6% DV), Dietary Fiber 1g (4% DV), Sugars 0g, Protein 3g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
- Your favorite cheese
- Chutney and savory jams
- Roasted vegetable dips and spreads
THE BOSTON GLOBE
Homemade crackers from an old southern Italian recipe
March 14, 2012|By Ann Trieger Kurland
"The entrepreneurs seem to hit a bull’s eye with each new product."
Your oatcakes and corncakes are absolutely delicious! Thanks for sharing a family recipe. I am an avid baker and was happy to taste a purchased homemade product which tastes like \homemade\…