See also: Wheat
SPELT
To Germans, it is known as dinkel, Italians as farro and Americans as good old spelt. Whatever the name, spelt has been around since 7,000 BC and of the three “ancient wheats” is the most widely available in the United States.
Saint Hildegard von Bingen was recorded in medieval European manuscripts as having often used spelt as a healing food.
Spelt’s popularity is due partly to its flavor and partly because it has a great nutritional profile. The rich flavor of this wheat is sweet and nutty. It contains eight of the essential amino acids and is naturally high in fiber. The chewy texture makes a satisfying pilaf or hot cereal.
Spelt has a high gluten content and can be substituted for all the wheat flour called for in a recipe.
Wheat Foods Council www.wheatfoods.org
You are here > Home > FOOD TRIVIA & FACTS >
Also see: Food Articles and Cooking Tips
FOOD TRIVIA and FOOD FACTS
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
Home | Articles | FOOD TRIVIA | Today in Food History | Food Timeline | Recipes | Cooking_Tips | Food_Videos | Food Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
FoodReference.com (since 1999)
FOOD TRIVIA and FOOD FACTS SECTION