Spelt

Spelt (Triticum spelta), also called dinkel, is a type of small wheat. From the Bronze Age to the Middle Ages it was the staple food of the peoples of Europe and the Middle East. It is also known as the “Pharaoh’s wheat” and the “bread of the Thracians”. It did not reach North America until the end of the 19th century, when it was brought by European emigrants.

Spelt was widely grown until the middle of the 20th century, when it was replaced by wheat bread. The reason is that its yield cannot be increased by fertilization and its cultivation itself is longer and more expensive than wheat bread. Its revival began in the 21st century, entering the menu of people who want to eat healthier.

The composition of spelt is superior to that of wheat bread:

– Almost twice as much vitamin A and vitamins B1 and B2

-29% more protein

-Minimum amount of gluten

-More vitamin E

-More zinc

-high magnesium content – against muscle cramps

-high in fiber, which helps digestion and lower blood cholesterol.

Spelt beans are used in salads, muesli, soups, and flour for pasta, bread and pastries. Consumption of spelt products improves blood circulation, aids digestion, has a vasodilating effect. And in many European countries, pillows and mattresses are filled with their shells due to the analgesic effect.