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Cultivated for at least 5,000 years, spelt is a truly ancient grain. These whole grains have a delicious nutty flavour and are a great alternative to rice or barley in risotto, soups and casseroles.
Add cooked, or if cooking time allows, dry grains to salads, stews and casseroles.
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Spelt Wheat Grain (Gluten)
For allergens, see ingredients in bold
| Typical values | Per 100g |
| Energy | 1457kJ (344kcal) |
| Fat | 1.7g |
| of which saturates | 0.2g |
| Carbohydrate | 60g |
| of which sugars | 0.7g |
| Fibre | 10g |
| Protein | 17g |
| Salt | 0.01g |
Suitable for vegans and vegetarians
Grown in Hertfordshire
