News on Spelt

Spelt is a species of wheat that was a very important crop in ancient and medieval times, but now it is only commonly grown in Europe. It's been around in the United States since the 1890s and has limited in the colder climates of Australia. The grains khorasan and spelt are lower-yielding, ancient varieties that have not been subjected to modern plant-breeding techniques to increase yield and gluten content that have more or less been replaced in the 20th century by bread wheat.
According to Wikipedia, spelt actually requires fewer fertilizers, so the organic farming movement is making it more popular again, as is the health food industry.

Spelt has a long pointed almond shape and is quite large and distinct.

Spelt is not just a "good-for-you" grain. It has a sweet, nutty chewiness that tastes a little like barley. The grains stay fluffy and distinct when cooked, nicely al dente.

It's not a gluten-free grain because it is, after all, a type of wheat. But it's high in protein and fibre and like other whole grains a great addition to your diet.

It's also quick and easy to cook. We like to cook it like risotto and throw in any seasonal things we have around - fresh greens, a little lemon juice, some goat cheese. We included spelt, in fact, in our delicious Meyer Lemon Grain Salad with Asparagus, Almonds and Goat Cheese.

Try substituting spelt for rice or pasta in a salad or with curry or greens.