Why spelt

Why we chose spelt wheat

We have decided to use spelt wheat in many of our products. Spelt, scientifically known as Triticum spelta, is one of the oldest cultivated cereals in the world, with a history dating back to around 5000 BC. It originated in Western Asia and Eastern Europe, from where it spread to other parts of Europe. For ancient civilizations such as Greece and Rome, spelt was a major part of their diet. Its high nutritional value and adaptability to different climatic conditions made it an excellent choice in early agriculture.

Spelt grain is physically different from today’s grains. Spelt grains have a harder coat that protects the nutrients from damage, but this also means that it is more difficult to process and has a lower yield. For this reason, spelt is often more expensive than modern wheat.

In your food

You can use spelt grains in many healthy foods, including bread, pasta, pancakes, and other grain products. You will find that its nutty taste and texture give dishes a rich and interesting flavor nuance. You can use spelt flour in baking as a replacement for regular wheat flour. It gives breads and cakes extra nutritional value and natural flavor. Spelt is also a popular ingredient in healthy breakfast cereals and porridges. If you eat spelt cereals, you will have longer-lasting energy and feel fuller longer. Using it in your diet is a great way to make your diet richer and more interesting, while providing essential nutrients and improving the taste of the food.

How it compares with modern wheat:

From an environmental point of view, spelt is more resistant to diseases and pests, which means that farmers don’t have to use pesticides and fertilizers as intensively as when we grow modern wheat. Meaning that spelt is popular as an organic product and suitable for those who want to reduce their consumption of harmful chemicals.