Triticum spelta, or spelt, has been cultivated in Europe since around 5000 BC and was once a staple food in many parts. And now, after years in the wilderness, this tasty and nutritious grain is enjoying a resurgence as a health food. A member of the wheat family, spelt is full of nutrients, including copper, niacin and phosphorus. Rich in fiber and protein, legend has it that the Romans called it the marching grain.
Regularly eating spelt is thought to bring excellent health benefits – it could lessen the risk of heart disease, obesity and type 2 diabetes. It does contain gluten, so it’s not generally suitable for those with celiac disease or gluten intolerance.
Versatile, tasty, healthy
Spelt can be used a whole grain or as a flour. If you’re eating it whole, it’s best to soak them overnight so they’re easier to digest. This little grain is fantastic in everything from risotto and stuffing to soup, stews and salad, like this delicious spelt salad with leeks and marinated mushrooms.
Or you can choose from either white or wholegrain spelt flour to use in baking. Try this tasty drop scones recipe with blueberry compote for a brunch treat, or bake your own spelt bread.
If you haven’t tried spelt yet, why not give it a go? This healthy and versatile little grain can boost both your health and your culinary repertoire.