One of the earliest cultivated crops, Spelt is high in protein and nutritional value.
Steeped in an ancient history dating back thousands of years, Spelt grain, scientifically known as Triticum Spelta, traces its origins to the Fertile Crescent of the Middle East. As one of the earliest crops cultivated by ancient civilizations, spelt predates common wheat varieties. Throughout history, it served as a staple food, particularly in regions of Europe, leaving an indelible mark on the culinary traditions of present-day Germany, Austria, and Switzerland.
Beyond its historical significance, spelt grain stands out for its impressive nutrient profile. As an excellent source of dietary fibre, spelt contributes to improved satiety. Moreover, it boasts a high protein content, making it a valuable addition for those seeking a protein-rich diet. Essential minerals such as magnesium, manganese, and phosphorus further enhance its nutritional value.
Spelt’s distinct nutty flavour and chewy texture make it a versatile ingredient in various recipes. From artisanal bread and pasta to other baked goods, spelt lends a unique character to recipes. It’s not limited to the oven—spelt can elevate soups, stews, and even stand in as a rice substitute in pilafs.
As an ancient grain, spelt holds cultural and historical significance. Organic farmers cultivating spelt today contribute to the preservation of this heritage crop. Their commitment ensures that spelt continues to be a part of our culinary tapestry, connecting the present to the traditions of the past.
This ancient grain thrives in a variety of climates and soil conditions, offering flexibility to farmers. Planting spelt in the autumn allows for winter growth, with maturity typically occurring in early summer. Follow Alex’s farming blogs and post for more technical farming information or reach out at our Contact Us page.