The wonderfully nutty tasting grain of Spelt (Triticum Spelta) is an ancient species of wheat that can be traced back to 5000 BC and was cultivated as a staple in parts of Europe from the Bronze Age to the Medieval period. Mass farming techniques in the 19th Century favoured modern wheat varieties over lower yielding Spelt, as its tough husk was difficult and time-consuming to thresh. Through much of the 20th Century Spelt all but disappeared from our diets….until now!
We are very happy to announce that in recent times Spelt has enjoyed a much deserved revival. Besides its fantastic taste, Spelt is highly water soluble and low in gluten, which means nutrients are absorbed into the body more quickly and it’s great for the digestion.
Besides the excellent flour which can be used to make artisan breads, biscuits and pastries, pearled Spelt can be used in salads and soups and makes a fantastic substitute to rice for risottos. In addition, the likes of Sharpham Park have created a wonderful range of cereals, porridge and muesli’s to give the start of your day a real Spelt kick!
The Great British Spelt Recipes