This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Spelt (Triticum Speltum):

Spelt is the forerunner of modern wheat, with a unique nutty flavour. It has been described as comparing with wheat like 'the taste difference between a bland golden delicious and a tasty russet apple'. Spelt flour can be used as a direct replacement when wholemeal flour is called for.


It contains more protein, fat and fibre than wheat plus special carbohydrates called mucopolysaccarides, which play a decisive role in stimulating the body's immune system.


Because of its high water solubility the grains vital substances, like liquid nutrients, be absorbed quickly into the body. It is therefore suitable for some people who have wheat allergies or digestive problems - for although it is high in gluten it can still be tolerated by most glutin intolerant individuals. For suppliers see our Mail Order Section.

Reviews / Comments

Not yet reviewed

Be the first to add a review