Optional

Spelt


General information and profile:

Spelt or Tricitum spelta describes a type of cereal, which is counted among the grasses and closely related to the wheat. From crossbreeding with the same, some hybrid forms have emerged in recent decades. The spelled grains, which are important as food, are formed by a one-year-old plant, which reaches stature heights between one and half meter and, unlike most cereals, is characterized by roundish ears. The grains are closing fruits, which are very similar to the nuts. As with barley, the grains are also fused with the spelled when spelled.
Spelled does not set high demands on the soil, but grows poorly in heavily nitrogenous soil. Although the grain tolerates harsh climates very well, unlike many other species, most varieties are, contrary to popular belief, susceptible to various diseases, including mildew and brown rust. Nevertheless, spelled is often grown in organic farming and sold as an organic product. As a result, the yield compared to spelled wheat is much lower, which explains the higher price. In addition, the extraction of the grains is associated with a higher cost, since they must be separated in the course of special operations from the husks.

History of the cultivation of spelled:

Since no wild forms of the spelled are known to date, scientists suspect that the plant originated from wheat species such as einkorn or durum wheat. However, the grain looks back on a long history of culture and human use. Already over ten thousand years ago spelled was cultivated in Asia, as archaeological finds clearly prove. The ancient Egyptians knew the spelled as valuable grain, which they used as a staple food. Spelled has also been cultivated in Europe for over three and a half millennia and has enjoyed a particularly high ranking among the Celts. Christian Pilgrim Fathers eventually spread the spelled all over the world.
In Europe, in the Middle Ages, the tradition of harvesting some of the grains before the winter, that is, before maturity, was established in order to be prepared for emergencies during the cold season. Known as Grünkern, the immature spelled grain was dried and used to prepare cakes, soups and stews. Until the end of the 18th century, spelled was a highly valued crop, but gradually fell into oblivion because of the comparatively low yield. For some decades, the well-tolerated cereal species has been experiencing a veritable boom and is being eagerly consumed by allergy sufferers as well as people who prefer organic whole-food nutrition. Today spelled is grown in many parts of Europe, including Germany, Austria, Switzerland, Spain and some northern European countries.

Use of spelled:

Dinkel is mainly used in the production of flour, rice, pasta, coffee and beer and is often used for the preparation of baby and toddler food because it is very nutritious and well tolerated. Although its delicate nutty aroma makes spelled important in the production of bakery products, the breads and biscuits it produces are relatively hard when compared to wheat flour and dry quickly.
Spelled, in contrast to wheat and rye, has a high nutrient content. In addition to vitamins and minerals almost all essential amino acids, which are essential for a healthy metabolism. Due to the nutrient composition absorbable to the organism in an optimal ratio, spelled is tolerated by children and the elderly as well as by most allergic persons.