By: Joy Schrock, President of Berlin Natural Bakery
Spelt (triticum Spelta) is an ancient grain, literally thousands of years old…the third original grain after emmer and einkorn. Referred to many times in the Bible, “spelten cakes sustained Moses and the Children of Israel on their exodus out of Egypt”.
Spelt originated in the fertile crescent region also referred to as the Garden of Eden. Over time, spelt “naturally” made its way to the mountainous and undulating region of Southern Germany and the neighboring areas.
Spelt thrived in this region due to the medium altitude and heat stress free climate. Spelt made its way to America not through natural migration, but in seed form amongst the valuable possessions of its many immigrants.
In Europe spelt is the creme de la creme of grains…in a class of its own. Perhaps it is because spelt is native to their region…they’ve been eating it for centuries and actually know what it is. In Italy, it is referred to as farro…used to prepare gourmet dishes of all types. In Germany spelt is referred to as dinkel…Germany’s premier grain of choice.
Spelt is higher in nutritional value than that of common wheat, higher in water solubility making it easier to digest and invaluable to those that suffer with certain wheat allergies/sensitivities.
The only thing that exceeds it’s nutritional value is its taste. Slightly nutty, slightly sweet…sure to please even those with the most discriminating of palettes.
You can find premier spelt products made from 100% genuine german spelt in our online store by clicking the icon below!