SPELT BERRIES HULLED

Description

Profile: Spelt is a gleaming, reddish-brown grain that looks like a hybrid of wheat and barley. For our Spelt, we sourced high-quality grains of this wheat related.

- Wheaty, sweet, nutty flavor
- The chewy texture resembles wheat berries or brown rice.
- Color ranges from light tan to brown.
- Long granules of about 1/4 inch

Details:

This lighter Italian wedding soup uses turkey meatballs and spelt pasta. Spelt's chewy texture provides heartiness and fiber.

Spelt (Triticum aestivum spelta) may have originated in Middle East 7,000 years ago. It's an ancient, pre-industrialized ancestor of modern wheat that contains more nutrients.

Spelt was so vital to ancient civilizations like Greece and Rome that it was offered to the pagan gods of agriculture to induce a good harvest.

Spelt has been grown in the US since the late 1800s, but bread wheat, with its softer husk, was more industrialization friendly. In Switzerland, Austria, and Germany, it's called "dinkel."

Spelt's popularity is rising in the US because to the organic agricultural movement. Spelt requires fewer pesticides than normal wheat due to its strong outer hull, making it ideal for organic growers.

Spelt can be eaten whole in salads, soups, and sides, or crushed into flour and used for wheat flour in breads, pastas, cookies, and other baked products.

Spelt has more protein and fiber than wheat. Spelt is high in manganese, which helps maintain bones, tissues, neurons, and blood sugar levels healthy. Spelt's high niacin level is heart-healthy. Copper, phosphorus, and magnesium are present.