Spelt grains

Spelt grains are the whole seeds of Triticum spelta, an ancient type of wheat that has been cultivated for thousands of years. This cereal stands out for its slightly sweet flavor and firm texture, making it ideal for preparing nutritious dishes with a rustic touch.

The origin of spelt dates back to the Middle East and Central Europe, where it was one of the first cereals domesticated by ancient civilizations. Today, spelt is regaining popularity in healthy and artisanal cooking due to its nutritional benefits and more sustainable cultivation compared to common wheat.

Regarding its properties, spelt grains are rich in protein, dietary fiber, B vitamins, and minerals such as iron, magnesium, and zinc. They have a lower glycemic index than conventional wheat and contain gluten, although in a different structure that some find easier to digest.

In different Latin American countries, spelt grains do not have many strict synonyms, but they may be referred to simply as spelt or spelt wheat. In some cases, they are associated with terms like ancient wheat or rivet wheat, although these may include other types of ancient wheat.

This ingredient is perfect for adding to recipes such as salads, stews, and soups, and also for making artisanal breads and pastas with a unique flavor and texture.