Spelt

What it is

An ancient hulled wheat (sometimes called dinkel in German, farro grande in Italian), with a slightly longer, reddish grain than common wheat. Contains gluten.

How it's made

Hulled to remove the tough husk; sold as whole berries, pearled, flakes, or flour. Whole spelt berries are soaked and simmered; spelt flour is baked.

Flavor profile

Nutty, sweet, slightly more complex and "rounder" than modern wheat, with a tender chew. Many find it more flavorful and easier to digest than common wheat (though it is not gluten-free).

Culinary uses

Whole spelt berries in salads, soups, and pilafs (where they hold a nice chew); spelt flour in artisan breads, pasta, and baking, lending a sweet, nutty depth. In central Europe, grünkern (young green spelt, roasted and dried, much like a freekeh of the Alps) is used in soups and patties.

Regional variations

Central Europe (especially Germany and the Alps): a traditional spelt and grünkern tradition. Italy: as farro grande. Revived widely in the artisan and health baking movements.

Cultural & historical context

Spelt was a major bread wheat of the ancient and medieval world across Europe before high-yielding modern wheats displaced it. Its 20th-century revival was driven both by artisan bakers and by Hildegard of Bingen's medieval endorsement, which gave it a near-cult following in German-speaking lands.

Reference notes

• Tags: grain, ancient grain, wheat, contains-gluten, Whole, Ground, Vegetarian, Vegan
• Related ingredients: honey, walnuts, root vegetables, sourdough culture
• Related cuisines: German, Central European, Italian, modern artisan
• Suggested links: Cuisinopedia → Farro, Einkorn, Emmer, Kamut