Spelt

Spelt (Triticum spelta), also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BC. It is a subspecies of the broader wheat family (Triticum), and is most closely related to bread wheat (Triticum aestivum).

History

Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times. It now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (Triticum aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.

Cultivation

Spelt requires fewer fertilizers than wheat, making it an attractive crop for organic farming. It is also more resistant to disease and pests than other wheat varieties. However, the yield of spelt is generally lower than that of wheat.

Nutrition

Spelt is high in protein, dietary fiber, and several B vitamins, and is particularly rich in several minerals that are not found in high amounts in many other cereals.

Uses

Spelt is used to make bread, pasta, crackers, and beer, among other products. It is also used as feed for livestock.

See also

• Wheat
• Cereal
• Organic farming

• Spelt
  Spelt
• Origins of Spelt
  Origins of Spelt
• Spelt field in Silvolde
  Spelt field in Silvolde
• Spelt bread in Sanok
  Spelt bread in Sanok