Spelt

Description

Spelt (Triticum spelta) is an ancient grain and a distant cousin of modern wheat, cultivated for over 7,000 years across Europe and the Middle East. Revered in ancient civilizations like Mesopotamia, spelt is considered one of the original cultivated grains. It fell out of favor during the rise of industrial agriculture but is now experiencing a renaissance thanks to growing interest in heritage grains, sustainable farming, and whole-food nutrition.

Spelt belongs to the wheat family but has a distinct genetic makeup and a tougher outer husk that protects the grain’s nutrients better than modern wheat varieties. This outer hull must be removed mechanically after harvest, making the production process more labor-intensive but preserving the grain’s natural goodness.

Spelt has a mildly sweet, nutty flavor and a pleasantly chewy texture that adds richness to both sweet and savory dishes. It is available in several forms: whole spelt berries (whole grain form), spelt flour, and spelt flakes. Whole spelt berries can be cooked like rice or barley, while spelt flour—especially whole grain spelt flour—is widely used for baking breads, cookies, muffins, and pasta.

Spelt is known for its superior nutritional profile. It contains more protein than modern wheat (up to 15% by weight), and this protein is rich in essential amino acids, especially lysine. It is also high in fiber, which aids in digestion, supports cardiovascular health, and helps maintain stable blood sugar levels. Furthermore, spelt is a good source of iron, magnesium, zinc, manganese, and B vitamins, particularly niacin (B3), which supports metabolism and brain function.

While spelt does contain gluten, its gluten structure is more fragile and water-soluble than that of modern wheat, making it easier to digest for some individuals with mild wheat sensitivities (though not suitable for those with celiac disease). Many people who find modern wheat bloating or irritating report better tolerance to spelt products.

Culinarily, spelt is extremely versatile. Cooked whole spelt berries can be used in grain bowls, soups, stews, risottos (speltotto), and even chilled salads. Spelt flour works beautifully in baking and has a slightly sweet and nutty taste, giving breads and cakes a distinctive rustic flavor. It’s particularly favored in sourdough baking, where its natural fermentation further enhances digestibility.

Spelt pasta is another popular option, offering a wholesome, slightly chewy alternative to standard wheat pasta. Spelt flakes, similar to rolled oats, are ideal for porridge, granola, or even as a crunchy topping for yogurt and baked goods.

Spelt is often grown using traditional, low-input agricultural methods, making it a more sustainable crop than high-yield hybridized wheats. Its tough outer husk protects it from pests, reducing the need for pesticides, and it thrives in less fertile soil, promoting biodiversity in farming systems. For this reason, many organic farms favor spelt cultivation.

When shopping, spelt is often labeled as organic, whole spelt, or stone-ground spelt flour. Whole berries require soaking before cooking and take around 45–60 minutes to cook. Spelt flour can be substituted for all-purpose flour in most recipes, though its lower gluten content may require recipe adjustment for structure and rise.

From a storage standpoint, whole spelt should be kept in airtight containers in a cool, dry place, and flour should ideally be stored in the refrigerator or freezer to preserve freshness and prevent rancidity.

In summary, spelt is a nutritious, digestible, and sustainable ancient grain that brings both flavor and function to the modern pantry. Its wholesome qualities and rich history make it not only a culinary delight but a meaningful dietary choice for those seeking a deeper connection to natural, traditional foods.

Quantity is 1kg