 | | Name: | Spelt | | Scientific name: | Triticum spelta |
| Description: | From Wikipedia, the free encyclopedia
Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.
In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol and Germany. Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced in almost all those areas in which it was still grown by bread wheat. As spelt requires fewer fertilizers, the organic farming movement made it more popular again towards the end of the century.
Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. As it contains a moderate amount of gluten, it is suitable for baking. In Germany, the unripe spelt grains are dried and eaten as Grünkern, which literally means "green grain".
Spelt is closely related to common wheat, and is not suitable for people with celiac disease. It is possible that spelt is suitable for people with a wheat allergy or intolerance, and if this is the case spelt can be a good substitute for common wheat. |
|
Subscribe this RSS
