Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Spelt. Contains wheat.

Spelt (Triticum aestivum spelta) is thought to have originated in the ancient Near East, in present-day Iran, more than 7,000 years ago. It is an ancient, pre-industrialized relative of today's common wheat, and provides a wider range of nutrients than other members of the wheat family.

One of the first staple grains of ancient civilizations such as Greece and Rome, Spelt was so important that it was offered up as a gift to the pagan gods of agriculture to encourage a fruitful harvest.

Spelt has been cultivated in the United States since the late 19th century, but during the 20th century it was mostly replaced with bread wheat, which was more industrialization-friendly due to its softer husk. However, it has remained very popular in Europe, especially in Switzerland, Austria and Germany, where it is called "dinkel."

Spelt is currently experiencing a resurgent popularity in the United States due to the rise of the organic farming movement. Naturally more resistant to pests and diseases than common wheat due to its tough outer hull, Spelt requires fewer pesticides, making it a natural choice for organic farmers.

Hulled Spelt can be eaten as a whole grain in salads, soups and sides, or the grain can be ground into flour and substituted directly for wheat flour in breads, pastas, cookies and other baked goods.

Like all whole grains, Spelt is high in fiber, but it also boasts more protein than common wheat. Spelt is an excellent source of manganese, a nutrient that helps keep bones and tissues strong, nerves healthy and blood sugar levels normal. Spelt is also particularly heart-healthy due to its high niacin content. It is also a good source of copper, phosphorus, magnesium.