Spelt grain

Spelt is an ancient cereal grain that is a subspecies of wheat. It native to southern Europe has been widely grown in Europe. It was cultivated since approximately 5000 BC. Legend has it the grain came to Greece as a gift from the goddess of harvest, but the first documented evidence of spelt dates back to the fifth millennium BC in what is now Georgia, Armenia, and Azerbaijan. It declined in popularity during the 19th century, but it’s now making a comeback as a health food.

Spelt is a type of grain that is related to wheat, barley, and rye. Its scientific name is Triticum spelta. It is genetically purer and often tolerated better by those with wheat sensitivities but is not gluten free.

Spelt, with its mild, nutty flavor, is a popular alternative to wheat. It also provides several essential nutrients, such as iron, magnesium, and zinc.

The grain of spelt contains a tough outer covering, which is inedible. However, this hull is not removed naturally and has to be removed mechanically. Importantly, all the parts of the spelt grain, which are the endosperm, bran, and the germ, are used in milling.

People can use spelt flour in place of wheat flour in most recipes. It gives baked goods a nuttier flavor than wheat can. Prepackaged products made from spelt, such as pasta and crackers, are also popular. The Dutch distill jenever using spelt mash, and in Poland some vodkas use spelt as the base grain.
Spelt grain