Spelt

Spelt, known scientifically as Triticum spelta, is a specific species of wheat. It is also frequently called dinkel wheat. This grain is considered a relict crop, which means it is a survivor from an earlier time. It is widely eaten in Central Europe and northern Spain. In Australia, farmers market it specifically as a health food. Spelt is a very important grain because it is high in protein. It is used for many different things, including baking bread, making pasta, and brewing beer.

To understand spelt, you must look at its physical structure. It is a large, stout grass similar to common bread wheat. The flowering spike of the plant is more slender than bread wheat. When the spike is ripe, it bends away from a vertical position. The spike has a roughly four-edged shape. The axis of the spike is brittle and divided into segments. When it is fully ripe, the spike shatters into these separate segments. One major difference from bread wheat is the seed. Each seed is a caryopsis, which is a botanical fruit. In spelt, the husk stays fully encapsulated around the seed.

Spelt has a complex genetic history involving hybridization and polyploidy. It is a hexaploid wheat species. This means it contains six sets of chromosomes. Scientists believe it formed through a hybridization event. This happens when two different species breed together. Genetic evidence suggests a domesticated tetraploid wheat first mixed with wild goat-grass, known as Aegilops tauschii. This increased the number of chromosome sets. Later, a second hybridization likely occurred between bread wheat and emmer wheat. This second event gave rise to the European spelt we use today. This complex genome still helps modern breeders. It provides alleles, or different versions of genes, to improve modern bread wheat. For example, the Oberkulmer cultivar contains 40 alleles that can increase crop yields. These can lead to larger grain sizes and longer fruiting spikes.

History shows that humans have cultivated spelt for thousands of years. People began growing it during the Neolithic period, around 5000 BCE. Early remains have been found in northern Iraq and Transcaucasia. Much more evidence comes from Europe. Archaeological remains appear in Denmark, Germany, and Poland from the late Neolithic period. Spelt was a staple food in Europe from the Bronze Age to the Middle Ages. In the Iron Age, it was a major wheat in southern Germany and Switzerland. By 500 BCE, it had spread to southern Britain. It grew well in damp regions with heavy soils. In the 9th century CE, it became a major European crop. The husks likely helped it survive cold climates and stay safe in storage.

Spelt has seen many changes in how it is used over time. It was introduced to the United States in the 1890s. During the 20th century, bread wheat replaced spelt in most growing areas. However, the organic farming movement revived its popularity later in the century. This is because spelt requires less fertilizer than other grains. Since the 21st century, it has become a common substitute for making artisanal bread and pasta. By 2014, it was popular in the UK, Kazakhstan, and Ukraine. In the United States, most spelt is grown in Ohio as of 2022.

Nutrition is one of the main reasons people choose spelt. A single reference serving of uncooked spelt provides significant food energy. It is a rich source of protein and dietary fiber. It also contains several B vitamins and many minerals. It is particularly high in manganese, providing 143% of the Daily Value. It also provides 57% of the Daily Value for phosphorus and 46% for niacin. Spelt contains about 70% total carbohydrates, with 11% being dietary fiber. It is also low in fat. However, spelt contains gluten. This means it is not suitable for people with celiac disease.

There are many ways to enjoy spelt products around the world. In Germany and Austria, you can find spelt loaves and rolls called Dinkelbrot. In some places, people eat unripe grains called Grünkern. Beyond baking, spelt has unique uses in the beverage industry. Dutch makers of jenever, a type of spirit, sometimes distill with spelt. In Bavaria and Belgium, people use it to brew beer. This variety of uses shows how important this ancient grain remains in our modern food system.