spelta

Spelta, or spelt, is Triticum spelta, an ancient hexaploid wheat. It is a hulled variety, meaning the grain retains its tough outer hull at harvest, and dehulling is typically required for most culinary uses. Spelta is closely related to common bread wheat (Triticum aestivum) and is believed to have been cultivated in Europe since the Bronze Age. After a mid-20th-century decline, it has experienced a revival in organic farming and specialty markets as a heritage or ancient grain.

In cultivation, spelta plants are tall and produce long ears with kernels that are small and rounded. The hull adherence makes mechanical processing more labor-intensive, and yields are generally lower than those of modern bread wheat. Spelta tends to fare in temperate climates and can tolerate poorer soils, but water management and harvest timing influence kernel quality.

Nutritionally, spelt flour and berries are similar to other wheats. It is often marketed as higher in protein, fiber and minerals, though values vary by cultivar and growing conditions. Spelta contains gluten and is not suitable for people with celiac disease, although some individuals report different gluten sensitivity experiences.

Culinary uses include bread, pasta, crackers, porridge and baked goods. Spelt flour has a slightly sweeter, nuttier flavor and can behave differently in dough, sometimes requiring different hydration or fermentation times. In modern markets, products range from whole spelt to dehulled flour, chips or pasta, reflecting its status as a versatile, heritage grain.