Ethiopian Blue Tinge is an Abyssinian type of emmer wheat (Triticum turgidum ssp. dicoccum). It is a cultivar selected in Ethiopia by Dan Jason (Salt Spring Seeds, BC, Canada). It threshes easily when combine harvested (most emmer wheat does not thresh out of the husk during combine harvesting). It is a very long awned spring type and has an intriguing dark purple brown seed color. It has a tea like aroma and is fairly prolific. The bran color and flavor are due to the antioxidant polyphenolic compounds in the bran. In the whole wheat form, it probably ranks among the highest in healthful antioxidant capacity. Dough from the whole wheat flour darkens to the color of chocolate and correspondingly flavors the baked goods made from it. Ethiopian Blue Tinge is particularly successful as a dinner grain, single rise bread and as whole wheat pasta. The grain is distinctly hard, like the related durum wheat types regions in California, and for supplying those who enjoy dark richly flavored whole wheat breads.