The Magic of Spelt

Posted December 13 2015


Some say it came to us as a gift from Demeter herself to the Ancient Greeks. Some say wheat and goat grass crossed paths thousands of years ago and gave birth to it as a superior, hybrid offspring. Some say it just makes a cracking porridge. All we know is it’s a mighty little grain that needs to be in your life. So, in light of our new range of spelt products (courtesy of Shaprham Park), here’s a little background for you:


It’s hard to pin down exactly where this delicious, nutty grain was first harvested because it certainly got around a bit, being grown and used throughout Europe and Britain since the Iron Age and gaining particular popularity in Southern England, Germany and Switzerland throughout the Middle Ages. In fact, it was the main harvested grain in Europe until the 20th century when bread wheat became the new head (bread?) honcho in town. More recently it’s started to regain some of its past glory, especially in the organic market, because its harder outer shell protects it from pests and makes it easier to grow without harmful pesticides, and also keeps the kernels fresher for longer.


Another interesting little titbit is that, whilst not gluten free, spelt has proven itself to be a fantastic substitute for those with wheat intolerance, for those who aren’t keen on dropping gluten out of the diet altogether. It can be used to make flour, bread, porridge, cakes, you name it, spelt can do it.


And for those who don’t give a monkeys about allergies and intolerances, still give your hard-shelled friend a chance (that’s spelt, not tortoises…though give them a chance too). It’s easier to digest than wheat, high in protein and fibre and has a distinctive, nutty flavour (again, spelt, not tortoises. Stay with me).


So, feel like taking spelt back into the regular diet? Have a gander at our new Sharpham Park spelt range, including flours, grain, porridge, muesli and whatever else we might have tucked away. Let’s hear it for Europe’s main grain once again!