SPELT (Spelt-Wheat)
Botanical Characteristics:  |
Botanically related to wheat, spelt-wheat surely is the purest of all varieties. After all, due to the hard spelt protecting it, the grain is resistant to environmental and ecological damage during its entire growth phase. Its togh husk remains attached to the grain even after the harvesting process. Spelt was apparently already known as a crop to the Romans, who primarily made mush from the grains they used. |
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| Appearance: | Oblong grains in a hard husk, yellow to pale brown in color; very short beards on the ear. | |||
| Taste: | Typical, slightly sweet | |||
| Uses: | After the husk has been removed, it may be processed into spelt-wheat flour, flakes, rice or semolina in order to be used in breads, soups, stews, cereals etc. | |||
| Contents: | By the balanced active-agent composition, spelt-wheat can be used as a basic foodstuff suitable for people with selective dietary requirements.
Spelt-wheat is high in high-quality protein, very rich in vitamins A and E as well as B group vitamins and contains many minerals like magnesium, phosphorus and especially iron. |
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