Latin Name: Triticum Spelta
Description
This hardy grain originated in South West Asia and was grown in Europe more than 9,000 years ago. Spelt was mentioned in the Old Testament and was popularized in early medieval Europe. After the 19th century, spelt was more or less forgotten. Today it is enjoying a well-deserved revival and is increasingly used as an alternative to wheat.
The common hard red spring, winter wheat, and soft wheat varieties are originally derived from spelt (and kamut). Wheat is a highly industrialized crop, bred for ease of growth and harvest. As such, it has lost a number of beneficial qualities of its ancestors.
Spelt is a very hard grain and can be grown without fertilizers, fungicides, insecticides, and pesticides and survives difficult winters. It looks similar to wheat and has a reddish colour. Spelt contains complex carbohydrates, protein, potassium, niacin, and other vitamins and minerals in small amounts.
Spelt is used to make bread, cereals, cookies, muffins, "oatmeal", pasta, pretzels, and other baked goods. Spelt flour can be substituted in any bread, muffin, pancake, or pasta recipe calling for wheat. Coarsely-ground spelt is ideal for hot cereal and cooked spelt kernels can substitute for rice.
This grain is available in a variety of forms in most health or natural food stores.
