Spelt, scientifically known as Triticum spelta and also called dinkel wheat, is a species of wheat considered an ancient grain. It has been cultivated since the Neolithic period and was a staple food in parts of Europe from the Bronze Age to the Middle Ages. Spelt differs from modern wheat in that it has not been hybridized or chemically altered, retaining a hardy and simple nature. It is known for its sweet, nutty, and malty flavor. Spelt is a hexaploid wheat, likely a hybrid of wheat and emmer. It has a protective tough husk that stays intact during harvesting, helping it resist pests and diseases. Because of this, it is suited for organic farming and has retained its nutritional profile over time. Spelt contains more protein, fiber, and minerals than standard wheat and has a gluten structure that is more brittle and soluble than modern wheat, which may be easier to digest for some people with wheat sensitivities, though it still contains gluten and is not suitable for those with celiac disease. Common uses of spelt include baking bread, making pasta, and brewing beer. Spelt flour is available in whole and refined varieties and can be used similarly to wheat flour in various recipes. Whole spelt grains, also called spelt berries, can be cooked like rice and used in salads, grain bowls, and soups. In summary, spelt is an ancient type of wheat valued for its nutty flavor, nutritional benefits, and suitability for organic and sustainable farming practices. It is popular among health-conscious consumers and chefs for a variety of culinary uses.
