Meet the Grain: Spelt

Spelt (Triticum spelta) is a close relative to common wheat (Triticum aestivum). Its history traces back to 5,000 BC in the area now known as Iran.  It was brought to the United States by European settlers in the late 1800s.

Spelt’s nutritional advantages over common wheat include higher protein content, fiber, and B complex vitamins. The grain is rich in manganese (143% DV), phosphorus (57% DV), and niacin (vitamin B3) (43% DV).

Spelt does contain gluten but has lower sensitivity compared to modern wheat.

When made into bread, it has a slightly sweet and nutty flavor.