Spelt is an ancient wheat with delicate, nutty flavours that’s been grown in Germany since 4000 BCE. Spelt, also known as dinkel, farro grande and T. spelta is low in gluten and has double the fibre and protein of normal wheat. This makes it a healthy way to add nutrients and roughage to soups and salads. This organic spelt can be soaked before boiling if required, and cooked in a traditional Italian Zuppa di Farro. Spelt is also delicious when used to make homemade spelt bread and biscuits, or when mixed with herbs or roast vegetables for a cold or hot salad.
