Spelt: What is It?

Check our Spelt FAQ (Frequently Asked Questions) for quick answers to common questions.

Spelt is an amazing grain that is being "rediscovered" by American consumers. Popular in Europe for centuries, Spelt is used in a wide variety of cereals, pastas, crackers, baked goods, and beers. The ancient Romans knew it as "farrum", Italians now call it "farro"; today's Germans know it as "dinkle." Spelt has been used successfully, under physicians' supervision, as a wheat substitute for people who have wheat allergies.

Once commonly grown in North America, Spelt was replaced at the beginning of this century by modern wheat varieties which are more suited to the high volume production techniques currently used on most American farms. Spelt's flavorful, "nutty" taste has proven to be an attractive alternative to the common varieties of wheat, so much so that spelt production in North America has increased nearly 80-fold in less than a decade.

Reintroduced to the North American market by Purity Foods in 1987, VITA-SPELT® products are gaining popularity among manufacturers, bakers and consumers across North America. VITA-SPELT® products are nutritious, versatile, and very tasty; they enjoy a strong following throughout the U.S. and Canada. Whether or not you have wheat allergies, your first taste of our spelt-based foods will bring you back for more!

All grains of this family are derived from grasses, some, such as Spelt, are closer to the earliest cultivated crops in the western world. Spelt's origins can be traced back to approximately 5,000 BC in the area now known as Iran.

Modern wheat varieties have been bred to be easier to grow and harvest, to increase yield, as well as to have a high gluten content for the production of high-volume commercial baked goods.

Spelt, on the other hand, has retained much of its original character. It retains a sturdy husk or hull which remains with the kernel, as opposed to modern wheat varieties which have been bred to lose their husks when harvested (free threshing). This hull protects the Spelt grain from pollutants and insects. Furthermore, unlike other grains, spelt is not normally treated with pesticides or other chemicals. Spelt is stored and shipped with its protective hull intact; it is separated just before being milled into flour. Leaving the husk on the grain not only protects the kernel, but enhances the retention of the nutrients in the kernel and improves freshness.

Nutritional Value

Spelt's uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates (Mucopolysaccharides) which are an important factor in blood clotting and stimulating the body's immune system. It is also a superb fiber resource and has large amounts of B complex vitamins.

Athletes who want to carbohydrate-load before competition will find that Spelt delivers a high level of "complex carbs" for their nutritional needs. Endurance athletes are finding the benefits of additional energy and vitality with the addition of VITA-SPELT® products to their diet.

Use the following links for more information regarding spelt...

What some others have had to say :

  • "Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself." (Ezekiel 4:9)
  • Some 800 years ago Hildegard von Bingen, (St. Hildegard) wrote about spelt: "The spelt is the best of grains. It is rich and nourishing and milder than other grain. It produces a strong body and healthy blood to those who eat it and it makes the spirit of man light and cheerful. If someone is ill boil some spelt, mix it with egg and this will heal him like a fine ointment."
  • Read an article about the ancient grains (of which spelt is one) that appeared in the Natural Foods Merchandiser in July, 1991.
  • A German point of view, from The New Scientist 3/9/91
  • The Detroit Free Press urged readers, "Don't Miss Spelt!" on March 10, 1996.