Food & Drink
FinanceSpelt – History, Nutrition, and Usage
One of the first grains to be grown by early farmers, Spelt is finding renewed popularity with American consumers. Spelt has found a new market as a top-selling health food in organic and health food markets. The organic farming movement has made it more popular because Spelt is hardier than wheat and does not require fertilizers.
Spelt has remained largely unchanged over the centuries allowing it to retain many of its original nutritional traits and its distinctive flavor. Spelt has a tough husk that makes it more difficult to process than modern wheat varieties. The husk both protects the kernel and helps it retain nutrients and remain fresh. Unlike Spelt, modern wheat has changed significantly over the decades due to breeding changes that make it easier to grow and harvest to keep pace with demand of modern commercial baked goods.
History of Spelt
Spelt is one of the oldest of cultivated grains and was an important wheat species in parts of Europe from the Bronze Age to medieval times. One of the original seven grains mentioned in the Bible, spelt found its way throughout Europe where it remained a very popular grain for hundreds of years. Spelt was introduced to the United States in the 19th century but was eventually replaced by wheat.
Spelt Nutrition
Spelt is a great source of fiber and has large amounts of B-complex vitamins. Spelt contains about 62 percent carbohydrates, 8.8 percent fiber, 12 percent protein, and 2.7 percent fat. The total protein content from spelt is from 10 to 25% greater than the common varieties of commercial wheat.
Spelt Usage
Spelt contains a moderate amount of gluten making it suitable for baking. Many modern cooks are rediscovering the full flavor of spelt pastas and breads. Spelt is used in many recipes because of its slightly sweet and nutty flavor.
Flour made from spelt can be substituted for wheat flour in breads, pasta, cookies, crackers, cakes, muffins, pancakes and waffles. The bread is similar in color and in texture to light rye breads but with a slightly sweet and nutty flavor.
If you are looking for a new twist to some age-old recipes - try some spelt.
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November 13th, 2006 at 8:41 pm
[...] You probably heard of spelt, a relict wheat species that is becoming increasingly popular nowadays because of the various health benefits people can get from it. Some people are even using spelt now as an alternative to wheat. Expert chefs and bakers say that spelt makes for great breads, cookies, waffles, and pasta because of the grain’s sweet flavor. According to an article I read from a blog site called Healthy Reader, aside from being a yummy alternative, spelt is also an excellent source of B-complex vitamins and fiber. If you’re not familiar with spelt, its tasty history, and nutritional value, you can read more about it from HealthyReader.com. Navigation [...]