Ever Heard of Spelt – Spelled “S-p-e-l-t”?
By Global Master Chef Karl Guggenmos
Grains have been part of human diet since 8000 BC. Ancient Civilizations from the Andes to Mesopotamia (Hittites) to Africa and Asia have cultivated grains as a staple source of their overall diet.
There are 10 major types of grains, each with special nutritional values, flavors and textures. Today, let’s talk about Spelt, one of the grain world’s best kept secrets and one I’d recommend trying out at an upcoming meal.
Originally grown in Iran from around 5000 to 6000 B.C., it has been grown in Europe for more than 300 years, and in North America for just over 100 years.
Spelt grains are fairly large and have a long pointed almond shape.This grain tastes sweet and is chewy, a little like barley.
Spelt is a wonderful source of copper, iron, magnesium, phosphorus, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid. It is also high in protein and fiber. Spelt, like other whole grains, is a great addition to your diet.
It also contains a moderate amount of gluten and so it is suitable for baking.
Nutritional Value per 100 g
Go ahead, ”Don’t cry over spelt milk.” Try it and…Enjoy!!