Spelt (Triticum spelta) is a hulled wheat species that was one of the earliest grains cultivated by humans. Archaeological evidence places its domestication in the Fertile Crescent around 5000 BCE, and it was a dietary staple across Europe through the medieval period before being gradually replaced by modern bread wheat, which is easier to process.
Unlike common wheat, spelt retains a tough outer husk that must be mechanically removed before milling. This husk protects the grain during growing, making spelt more resilient in poor soils and cold climates, but adds an extra processing step. The grain has a slightly nutty, mildly sweet flavour.
Spelt has seen a revival in recent decades as interest in heritage grains has grown. It is used in bread, pasta, crackers, and beer. It contains gluten and is not suitable for people with coeliac disease, despite occasional marketing claims to the contrary.
How it's produced
Spelt is grown as an annual crop, typically sown in autumn (winter spelt) or spring depending on the climate. It is well-suited to cooler regions with moderate rainfall and performs better than modern wheat on marginal or low-input soils. The crop requires less fertiliser and is more resistant to some common wheat diseases.
After harvesting by combine, the grain must go through a dehulling step to remove the tough outer husk before it can be milled into flour. This extra step increases processing costs compared to free-threshing wheat varieties. Major producers include Germany, Switzerland, and parts of North America. In Australia, spelt is a niche crop grown in cooler southern regions.
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