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Cultivated for at least 5,000 years, spelt is a truly ancient grain. These pearled grains have a delicious nutty flavour and are a great alternative to rice or barley in risotto, soups and casseroles. Spelt is also delicious cooked as a side dish or added to salads.

The grains can be cooked and eaten whole, or milled at home (we recommend using a table-top Mockmill for flavoursome and nutritious flour.

Complete Product Details

  • Add cooked pearled spelt - or if cooking time allows, dry grains - to soups, stews and casseroles.

    Add cooked or toasted grains to salads.

    Mill uncooked spelt grains to produce a tasty and versatile flour.

    Cooking instructions

    Place the spelt in a pan, cover with plenty of cold water, bring to the boil and cook for 30 to 40 minutes or until tender. Drain and serve or add to soups or stews.

    Or substitute for Arborio rice for a variation on risotto. 

  • Ingredients

    Spelt Wheat

    Allergy information

    For allergens, see ingredients in bold

  • Typical values Per 100g, raw whole grains
    Energy 1380kJ (326kcal)
    Fat 1.0g
    of which saturates 0.3g
    Carbohydrate 61g
    of which sugars 17g
    Fibre 11g
    Protein 13g
    Salt <0.01g
  • Suitable for vegans and vegetarians