Spelt

Triticum aestivum

grain

An ancient “hulled” wheat: when threshed, its grain stays enclosed in its husk, which must be removed separately; a nutty flavour, as flour, grains or flakes. It provides arabinoxylans, fibre and starch.

Origin

Fertile Crescent and Central Europe

Season (United States)

all year round · grows in your region

Preparation

The grains are rinsed, ideally soaked overnight, then cooked for 40 to 50 minutes in water, like rice; spelt is also eaten as flour (bread, pancakes) or flakes. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Arabinoxylans · Insoluble fibersWhat slows things down Phytates

Did you know?

It was a staple food in parts of Europe from the Bronze Age to the Middle Ages.