Spelt
Spelt
Spelt (pronounced: /spɛlt/), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC.
Etymology
The term "spelt" comes from the Middle English word "spelte," which itself is derived from the Old English "spelt," a term related to the Dutch "spelt" and the German "Spelt."
Description
Spelt is a type of wheat that is distinguished by its hard outer husk. It is highly nutritious and contains a high amount of protein, fiber, and vitamin B2. It is also known for its rich, nutty flavor.
Usage
Spelt is used in a variety of culinary applications. It can be ground into flour and used for baking bread, cakes, and pastries. It can also be cooked and used as a grain in salads, soups, and stews.
Health Benefits
Spelt is known for its numerous health benefits. It is high in fiber, which aids in digestion and helps to lower cholesterol. It is also a good source of protein, which is essential for muscle growth and repair. Additionally, spelt is rich in vitamin B2, which helps the body to break down carbohydrates, proteins, and fats.
Related Terms
External links
- Medical encyclopedia article on Spelt
- Wikipedia's article - Spelt
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