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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.
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.
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.
Spelt Wheat
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
