Triticum spelta

An incredibly old member of the wheat family, Spelt is an ancient grain that has remained unchanged through the centuries. Spelt has been cultivated from as early as 5000BC and genetic evidence points to Spelt originally being created as a natural hybrid of Emmer wheat and a wild form of wheat previous to this time period.

Compared to the modern wheat varieties, Spelt is said to have a broader nutrient range, making it a much healthier alternative with higher protein, fiber, vitamins and minerals. Although Spelt does contains gluten, the gluten structure is weaker and more soluble with a lower gluten response than standard modern wheat.

The introduction of modern wheat varieties saw Spelt losing favour but due to the health benefits of this ancient grain, it is once again gaining popularity as a specialty grain for people that are looking for a healthier option.