Spelt wheat

Spelt - Photo by Maja Dumat

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.

Names

Scientific
   Triticum spelta
English
   Dinkel wheat
   Hulled wheat
   Spelt
   Spelt wheat
Dutch
   Spelt
Spanish
   Espelta
French
   Blé des Gaulois
   Épeautre
German
   Dinkel
   Spelt
   Spelz
Italian
   Farro grande
   Farro spelta
   Spelta

Taxonomy

Genus
   Triticum
Family
   Poaceae
Order
   Poales

Basic information and facts

Origin:

Spelt originates from the fertile crescent in the Near East.

Distribution:

Spelt is now not very common. It is grown in Europe: Switzerland, Germany, Belgium, Spain, and in the USA.

Annual, biennial, or perennial:

Annual

Climate and weather:

Spelt grows in temperate climates.

Pollination:

Wind pollination

Height:

Plants will reach a height of about 130 cm.

Spacing:

Sown in rows about 13-16 cm apart.

Propagation:

Propagated by sowing the seeds.

Insect pests:

Diseases:

Not many diseases. Spelt has good disease resistance.

Harvesting:

Harvesting is nowadays usually by combine harvester.

Uses:

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.

Recipes

In bread and other recipes that contain wheat flour, this can be replaced by the same quantity of spelt flour.

Crop categories

Cereals
Food crops
Temperate crops
Staple food

Pictures