Spelt is a primitive type of wheat. It is an annual plant in the grasses family (Poaceae) which was already cultivated as a cereal 8 – 9,000 years ago.
Spelt wheat originates from the Fertile Crescent of the Near East, the same region where also other early cereals such as emmer wheat and barley were grown.
Spelt is of interest for organic agriculture as it needs not much fertilization and it is resistant against diseases.
Blé des Gaulois
Basic information and facts
Spelt originates from the fertile crescent in the Near East.
Spelt is now not very common. It is grown in Europe: Switzerland, Germany, Belgium, Spain, and in the USA.
Annual, biennial, or perennial:
Climate and weather:
Spelt grows in temperate climates.
Plants will reach a height of about 130 cm.
Sown in rows about 13-16 cm apart.
Propagated by sowing the seeds.
Not many diseases. Spelt has good disease resistance.
Harvesting is nowadays usually by combine harvester.
Spelt is used to brew beer. Spelt flour is used to make bread or cookies. It can also be used to make pasta (e.g. macaroni).
Did you know that?
- Spelt has a lower production per hectare compared to common wheat.
- Spelt is popular as a health food. It has a relatively high protein content.
- Spelt wheat contains gluten.
In bread and other recipes that contain wheat flour, this can be replaced by the same quantity of spelt flour.