spelt

Spelt, or Triticum spelta, is an ancient species of wheat. It is a hexaploid closely related to modern bread wheat (Triticum aestivum) but typically hulled, meaning the inedible hull remains attached to the grain after threshing in many cultivars. Spelt grains can be milled into flour or used whole, and the flour is commonly labeled as spelt or spelled.

Spelt has a long history of cultivation, especially in Europe. It was a staple in many regions during the Middle Ages and persisted in some areas even as modern wheat became dominant. In the 20th century its cultivation declined, but in recent decades it has experienced renewed interest as an “ancient” or heritage grain, particularly in organic farming and specialty markets. Today spelt is grown in parts of Europe, North America, and elsewhere.

Nutritionally, spelt provides protein, fiber, and minerals such as iron and magnesium. Like other wheat, it contains gluten and is not suitable for people with celiac disease or gluten intolerance. Spelt is used in flour for bread, pasta, and baking, as well as in cereals and porridge. Because many spelt varieties are hulled, processing and milling can vary and may require different preparation compared with modern wheat.

Culinary notes emphasize its distinct nutty, slightly sweet flavor. Spelt flour can be used similarly to wheat flour, though it may have different hydration and dough handling characteristics. Some bakers blend spelt with common wheat flour to improve elasticity. Whole or cracked spelt is also used in porridge, soups, and salads, and availability remains strongest in health-food stores and local markets.