A resistant cereal of the Graminae family, spelt is the oldest variety of wheat ever cultivated and consumed by humans; spelt flour has been used since Neolithic times.
The final product is obtained by grinding the kernels of Triticum spelta (or hulled wheat), Triticum dicoccum (emmer or medium spelt) or Triticum monococcum (or einkorn).
Spelt stands out among other cereals as a ‘strong’ cereal, as it tends to grow on poor soils and under harsh climatic conditions, in hostile areas where other more delicate cereals, such as durum wheat, would not be able to survive. Thanks to its high resistance, it does not require any pesticides or chemical fertilisers and is therefore 100% natural, pure and clean.
Most spelt flours are made of hulled wheat, which is less expensive and particularly versatile.
Also, compared to other cereals, spelt is lower in calories (only 335 Kcal per 100 grams) and high in nutrients, which is why it is particularly suitable for people who cannot digest bread, pasta or other products made from soft or durum wheat. However, it is unsuitable for people with celiac disease.
Rich in proteins and B vitamins, spelt flour also contains an essential amino acid that is hard to find in many other cereals: methionine, involved in the synthesis of carnitine, cysteine, lecithin, taurine, phosphatidylcholine and other phospholipids.
Spelt flour is a versatile ingredient that lends itself to countless recipes. Widely used to make cakes, pasta and bread, spelt flour is better than wholemeal when it comes to baked goods: while the latter notoriously retains a bitter aftertaste, spelt products are much more aromatic and similar in taste to white wheat, if not tastier.
In addition, due to their high fibre content, spelt flour products help regulate the digestive system, standing as foods with a satiating and mildly laxative effect.