Spelt - balanced nutrition

Spelt is the grain that Hildegard of Bingen has praised throughout her life. Since this ancient variety fell into oblivion during the modernization of agriculture, it has fortunately remained in its original form today. Instead of wheat, spelt is a primitive enrichment of our diet.

Hildegards Tipp:

• Spelt Semolina Soup with Delicate Herbs, Based on a Recipe by Hildegard von Bingen
• A recipe based on 800 years of monastic knowledge
• Used by 4,000 alternative practitioners
• The Best in Natural Medicine: Organic & Vegan

Spelt is a relative of the soft wheat that is mainly used today. Since it has regained popularity, we primarily cultivate it in Baden-Württemberg. Switzerland, Belgium, northern Spain, and even Finland are also typical growing areas.

Originally, spelt may have originated from western Armenia, from where it spread to Central Europe. There, it was long considered the most important grain. Bulgaria, Romania, Poland, and even southern Sweden and Denmark have cultivated it thousands of years before Christ. In our region, it was increasingly found in the Alpine region.

Spelt is considered a particularly digestible grain. Even some wheat allergy sufferers can tolerate it. Hildegard of Bingen classified it according to her dietary teachings in the warm spectrum. Based on her positive experiences with spelt, she even recommends fasting with spelt. Additionally, try our BitterKraft! based on her traditional recipes.

Spelt and wheat have a similar composition. Due to the contained gluten proteins, spelt is just as suitable for baking. Its fine, nutty flavor gives dishes a special touch, and the starch provides a satisfying source of energy. Carbohydrates are part of a balanced diet according to DGE recommendations.

Fiber, proteins, vitamins, and minerals are also reasons why spelt is healthy for us. Magnesium, zinc, and iron, as well as proteins, are present in even higher amounts than in conventional wheat.

The ear of spelt is loose and narrow, somewhat longer than that of wheat. The peculiarity lies in the husk – a tight covering that even resists threshing. A special process, called hulling, is necessary to remove the spelt grains from the husk. Because of this, it is less productive than wheat, and spelt was displaced many decades ago. Today it is available again, but due to the labor-intensive processing, it is somewhat more expensive than wheat.

Green spelt is unripe spelt! When there were no refrigerators and supermarkets, the demand for food was particularly high after winter. This led to the tradition of harvesting spelt before it ripens. The unripe grains must be processed fresh. They are not suitable for baking; instead, our ancestors prepared soups and patties from them.