Cultivated for at least 5,000 years, spelt is a truly ancient grain, known as farro grande in Italy and dinkel in German. An ancestor of modern wheat, spelt grows well with minimal inputs but has to be dehulled after harvest.
Looking for a faster cooking spelt? Try our Pearled Spelt.
Spelt grains have a deliciously complex, nutty and slightly sweet flavour. They’re a superb base for grain salads, delicious in soups and casseroles, and an excellent alternative to risotto rice for speltotto or farrotto.
To cook
Add cooked, or if cooking time allows, dry grains to salads, stews and casseroles.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). ]Speed up cooking by pre-soaking for a few hours.
Ingredients
Spelt Wheat Grain
Allergy information
For allergens, see ingredients in bold. May also contain other cereals containing gluten.
