La spelled o spelled wheat (Spelled triticum), also known as main square o greater spelt, is a cereal that has been present in human agriculture since time immemorial. This cereal, with its hard shell and characteristic flavor, possesses nutritional qualities that distinguish it from other grains, which has led to a renewed interest in its cultivation and consumption in the modern era.
Spelt is well-adapted to harsh, humid, and cold climates, making it an attractive crop for mountainous regions and areas with harsh conditions. In this article, we'll explore its history, nutritional properties, health benefits, differences from common wheat, and its versatility in the kitchen.
History of spelled
The origin of spelt dates back more than 7000 years in the ancient Middle East, specifically in what we know today as Iran and Turkey. Over time, this grain spread through trade routes to Europe, where it became a staple food for many ancient civilizations.
In the Middle Ages, spelt was a food reserved for the aristocracy, valued for its superior nutritional properties and digestibility. However, the arrival of modern, cheaper, and higher-yielding wheat led to its near disappearance. In recent decades, with the rise of healthy eating and the return to less processed foods, spelt has regained its popularity and has been reintroduced into many people's diets.
Nutritional properties of spelt
Spelt is renowned for its nutritional profile. Per 100 grams of whole-grain spelt, you can find:
- Proteins: between 14 and 17 grams.
Spelt is superior to common wheat in several ways. It contains more protein and a higher content in Soluble fiber, which contributes to better digestive health. It also contains a more complete profile of vitamins and minerals, including:
- Vitamins of group B: These are essential for energy metabolism and cellular functions.
Differences between spelt and common wheat
The main difference between spelt and common wheat lies in its husk or acting. Spelt has a grain that remains covered with its hull after harvesting, which protects it from pests and diseases. This makes spelt more resistant and less dependent on pesticides and fertilizers. Common wheat, on the other hand, has a soft, easily peelable hull, making it easier to process but more vulnerable to disease.
Furthermore, the gluten in spelt is different. It's more fragile and water-soluble, which promotes easier digestion compared to the gluten in modern wheat, which can cause digestive issues in some people. Although spelt contains gluten, many people who are sensitive to wheat can tolerate it better.
Health benefits of spelt
Spelt offers numerous health benefits, including:
- Aid for digestion: Thanks to its high fiber content, spelt can improve digestive health and regulate intestinal transit.
Culinary uses of spelt
Spelt can be consumed in different ways:
- Grain: Cooked, it can be used in salads, stews, or as a garnish, similar to rice or quinoa.
Below is a basic recipe for cooking spelt grain:
- Soak the spelt in water for several hours (ideally overnight).
Does spelt contain gluten?
It is important to clarify that spelt, being a variety of wheat, yes it contains glutenThis means it's not suitable for people with celiac disease or severe gluten intolerance. However, its gluten has a different structure that may be better tolerated by some individuals with wheat sensitivity.
Growing interest in spelt
Nowadays, there is a growing interest in ancient grains, including spelt. With increasing awareness about healthy eating, many consumers are looking for alternatives to common wheat, and spelt has emerged as a viable option due to its nutritional properties and culinary versatility. It's also considered a more environmentally friendly option due to the fact that it requires less chemical intervention during cultivation.
Spelt is increasingly cultivated in countries such as Switzerland, German and in various regions of Spain, where traditional agricultural practices have been revived, allowing for organic and sustainable cultivation.
