Farro = Spelt INFO

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Farro / Spelt Information

 

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-- Spelt/ Farro Information --

 

Spelt- What is it?

Spelt makes a comeback. The best new grain has a long history.

Sometimes the original ideas are still the best. The wheel hasn't

changed much in thousands of years, and tasty and nutritious spelt, one

of the first grains to be grown by early farmers as long ago as 5,000

BC., is finding renewed popularity with American consumers.

 

Spelt's " nutty " flavor has long been popular in Europe, where it is also

known as " Farro " (Italy) and " Dinkle " (Germany). In Roman times it was

" Farrum " , and origins can be traced back early Mesopotamia. Spelt

(Triticum spelta) is a ancient and distant cousin to modern wheat

(Triticum aestivum). Spelt is one of the oldest of cultivated grains,

preceded only by Emmer and Elkorn.

 

But it's not just good taste that has caught the attention of consumers

on this side of the Atlantic. The grain is naturally high in fiber, and

contain significantly more protein than wheat. Spelt is also higher in B

complex vitamins, and both simple and complex carbohydrates. Another

important benefit is that some gluten-sensitive people have been able to

include spelt-based foods in their diets.

 

Some 800 years ago Hildegard von Bingen, (St.Hildegard) wrote about

spelt: " The spelt is the best of grains. It is rich and nourishing and

milder than other grain. It produces a strong body and healthy blood to

those who eat it and it makes the spirit of man light and cheerful. If

someone is ill boil some spelt, mix it with egg and this will heal him

like a fine ointment. "

 

What brought the decline in production of spelt in North America is now

thought of as a benefit. Spelt has a tough hull, or husk, that makes it

more difficult to process than modern wheat varieties. However, the

husk, separated just before milling, not only protects the kernel, but

helps retain nutrients and maintain freshness. Modern wheat has changed

dramatically over the decades as it has been bred to be easier to grow

and harvest, to increase yield, and to have a high gluten content for

the production of high-volume commercial baked goods. Unlike wheat,

spelt has retained many of its original traits and remains highly

nutritious and full of flavor.

 

Also, unlike other grains, spelt's husk protects it from pollutants and

insects and usually allows growers to avoid using pesticides.

 

Since its reintroduction to the market in 1987 by Purity Foods Inc.,

spelt has become a top-selling product in the organic and health food

markets. Flour made from the versatile grain can be substituted for

wheat flour in breads, pasta, cookies, crackers, cakes, muffins,

pancakes and waffles.

 

Modern cooks are rediscovering the full flavor of whole grain spelt

pastas and breads, the more subtle flavor and texture of white pastas

and flours as well as spelt kernels in their dishes.

 

Source: http://www.spelt.com/

MC Formatted by Eruna Schultheiss

 

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