What is Spelt?
With a distinctive sweet, nutty, malty taste similar to barley, spelt is a type of wheat, which unlike wheat, has not been hybridized or chemically altered. This means it’s as simple and hardy as it was when it was first cultivated thousands of years ago.
Known as a covered wheat because its tough husk stay intact during when separating the grain to the plant, Spelt has had a rough ride since the industrial revolution, when it’s hardy nature became at odds with modern farming methods.
Great as a rice replacement, spelt’s nutty flavours and firm bite also work well in grain bowls, salads, soups, and risottos.
Where does it come from?
As one of the only remaining ancient grains, spelt dates back to neolithic era from Transcaucasia, the north-east of the Black Sea, but was mostly used in central Europe from around 2000 BC
Where has it been?
The common wheat took over spelt in popularity during the industrial revolution because it produces higher yields, and spelt was considered unsuitable for modern harvesting and processing methods. However, because of this, spelt has been untouched by modern farming so has retained its original hardy traits and nutritional profile. In recent years it has become popular with chefs and foodies alike, due to it’s heritage, nutritional value and all round great taste.
How healthy is it?
Spelt contains more protein, fibre and minerals than standard wheats and its gluten is more brittle and soluble; this is why it is often recommended for sufferers of Irritable Bowel Syndrome (IBS) and those with wheat intolerances. It also has a low glycaemic index, releasing sugars slowly into the blood stream so it keeps you fuller for longer. It is even said that the Roman legions marched on spelt to keep them going!
Where is it sourced?
Spelt’s hardiness thrives in mountainous regions, where it flourishes in poor soils and stands up to pounding rain. This means that its tough husk protects the grain from pests and diseases so needs no pesticides, and unlike common wheat, is particularly well suited to organic farming.
Merchant Gourmet's Spelt is grown on the same rich volcanic soil as our signature Puy Lentils, in the Le Puy Valley region of Southern France. The Puy region stretches over a 50k parameter home to 88 small villages, within which there are approximately 600 farmers.
Spelt is grown to help support the regeneration of agricultural land, keeping the soil healthy and sustainable for future generations. It also helps farmers keep their farms viable, which have been struggling with low yields of the Puy crop due to climate change. Growing spelt helps support these farmers as it is planted after the Puy harvest using the same land area.
¾ of genetic plant diversity in agriculture has been lost since 1900. Making simple dietary swaps to grains like spelt will help make our global food supply more resilient and diverse.
For more spelt inspo, check out our recipes here.
