Spelt, also known as dinkel wheat, is a species of wheat, a relict crop still eaten in Central Europe and northern Spain, high in protein and marketed in Australia as a health food. Spelt was cultivated from the Neolithic period onward and was a staple food in parts of Europe from the Bronze Age to the Middle Ages, used in baking to make bread, pasta and beer; it is sometimes considered a subspecies of common wheat, most likely a hybrid of wheat and emmer.
Facts
Classification
AllergenCereals Containing Gluten 1 Earliest Documented Use, From (Year) Connections
Associated With
Carries Allergen
Used By
Source Wikipedia, Lokshen
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Cooks Info: SpeltHistory notesQuote, History notes
The majority of the evidence points to its originating in what is now Iran.
Sources
1. Spelt (Wikipedia)
IntroductionQuote, Introduction
Spelt (Triticum spelta), also known as dinkel wheat, is a species of wheat.
2. Spelt (Wikipedia)
Lead paragraphQuote, Lead paragraph
Spelt has been cultivated since approximately 5000 BCE.
Wikipedia, Lokshen
Used By: Lokshen, Infobox main_ingredient field: Eggs, flour, salt, less commonly whole wheat flour, cooking oil, potato starch, matzo meal, rice flour, spelt flourView the Source Reader Challenges (0)
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