Triticum spelta

Triticum spelta, commonly known as spelt, is a species of wheat that has been cultivated since approximately 5000 BC. It is a member of the Poaceae family, which includes other important cereal crops such as barley and rye.

History

Spelt was widely grown in parts of Europe from the Bronze Age to medieval times. It is mentioned in the Old Testament and was a staple in ancient Rome. The grain fell out of favor in the 19th century when other forms of wheat that were easier to process became more popular. However, it has seen a resurgence in popularity in recent years due to its high nutritional value and robust flavor.

Cultivation

Spelt is a hardy crop that can be grown in poor soil and harsh climates where other types of wheat may not thrive. It has a deep root system which helps it to draw nutrients from the soil. The grain is encased in a tough husk, which protects it from pests and diseases. This husk must be removed before the grain can be eaten, a process known as "threshing".

Nutritional Value

Spelt is rich in protein, dietary fiber, and several important vitamins and minerals. It is particularly high in B vitamins, which are essential for energy metabolism, and magnesium, which is important for bone health.

Uses

Spelt can be used in a similar way to wheat. It can be ground into flour for baking bread and pastries, used as a whole grain in salads and stews, or sprouted for use in sprouted grain breads. It has a slightly nutty flavor and a chewy texture.

Health Considerations

While spelt is a nutritious grain, it does contain gluten, which can cause problems for people with celiac disease or a gluten sensitivity. However, some people who are intolerant to wheat can tolerate spelt.

See Also

• Wheat
• Ancient grains
• Cereal crops

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