Spelts, also known as Triticum spelta, is a type of cereal grain that belongs to the wheat family. It is an ancient grain variety and is considered one of the earliest forms of cultivated wheat. Spelts have been cultivated for over 7,000 years and were once a staple crop in many European countries.
In terms of appearance, spelt grains are similar to modern wheat but have a tougher husk. The grains are elongated and have a hard outer shell. They range in color from light brown to dark reddish-brown.
Spelts are known for their nutty and sweet flavor, which sets them apart from other grains. They can be cooked and used in a variety of culinary applications, including flour production, baking, and as an ingredient in soups, stews, and salads.
Nutritionally, spelt grains are a rich source of dietary fiber, B vitamins, and minerals like manganese and phosphorus. They are also known for their high protein content, making them a suitable option for vegetarian and vegan diets.
Some people with wheat sensitivities or milder forms of gluten intolerance may find that they can tolerate spelt better than modern wheat. However, it is important to note that spelt does contain gluten and is not suitable for individuals with celiac disease or severe gluten allergies.
Overall, spelts are an ancient and versatile grain variety that offers unique flavors and nutritional benefits.
