Speltiden

Speltiden, or the Spelt Age, is a term used in some Swedish-language historical and agricultural literature to describe a time when spelt wheat (Triticum spelta) was a major staple crop in a region. It is not an official historical era, and its dating varies by locale and scholarly interpretation.

Spelt wheat is an ancient hulled wheat that originated in the Near East and was introduced to Europe during the Bronze Age. In Central Europe it became widespread and was valued for its hardiness and ability to yield on poorer soils. Its prominence generally declines with the spread of modern common wheat varieties in the early modern period, though it persisted in certain areas—such as the Alps and parts of northern Europe—for longer.

Botanical and culinary characteristics: Spelt is a hulled hexaploid wheat, which means its grain retains its husk and requires additional processing during milling. It typically has a nutty flavor and a high protein content, and although it contains gluten, its gluten structure differs from that of common bread wheat.

Geographic and chronological scope: The concept of the Spelt Age is regionally variable. In some areas spelt was a dominant crop from the later Bronze Age through the medieval period, while in other regions it remained a supplementary or minority crop for centuries before fading from regular agriculture.

Modern context: In contemporary cuisine and farming, spelt has experienced a revival in organic and artisanal products. It is often marketed as an ancient grain and valued for distinctive flavor and dough properties. See also Triticum spelta, ancient wheat, and Bronze Age agriculture.