Spelt (Triticum spelta), also known as dinkel wheat is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is high in protein.<!--
Confusion with other wheats
Especially in the context of descriptions of ancient cultures, the English word spelt has sometimes been used for grains that were not T. spelta, but other species of hulled wheat such as T. dicoccum (emmer) or T. monococcum (einkorn, also known as "little spelt", in French ). This confusion may arise either from mistranslation of words found in other languages that can denote hulled wheat in general (such as Italian , which can denote any of emmer, spelt or einkorn; spelt is sometimes distinguished as ('large farro'), emmer as ('medium farro'),), or changing opinions about which actual species of wheat are described in texts written in ancient languages. Thus, the meaning of the ancient Greek word () or is either uncertain or vague, and has been argued to denote einkorn or emmer rather than spelt. The ancient Roman grain denoted by the Latin word , although often translated as 'spelt', was in fact emmer.
Evolution
Hybridisation and polyploidy
Like common wheat, spelt is a hexaploid wheat species, which means it has six sets of chromosomes. It is derived from a hybridisation event between a domesticated tetraploid wheat such as durum wheat and another wheat species, increasing the number of sets of chromosomes. The spelt genome continues to influence the breeding of modern hexaploid bread wheat through recent hybridisation.
thumb|center|upright=2.5|Spelt most likely originated as a [[Hybrid (biology)|hybrid of bread wheat and emmer. It continues to influence modern breeds of bread wheat. ' is an effector-triggered resistance gene for powdery mildew.
History of cultivation
[[File:2009-06-20 Silvolde 02 dinkel.jpg|thumb|Without and with husks: the husks make spelt suitable for cold climates. Remains of spelt have been found in Denmark<!--Jutland-->, <!--eastern--> Germany, and Poland from the later Neolithic (dating from 2500–1700 BCE). Evidence of spelt has been found from across central Europe from the Bronze Age. In the south of Germany and Switzerland in the Iron Age (750–15 BCE), it was a major type of wheat, while by 500 BCE, it had in addition become widespread in the south of Britain.
In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, Germany, northern France and the southern Low Countries. Spelt became a major crop in Europe in the 9th century CE, possibly because it is more suitable for storage and being husked makes it more adaptable to cold climates.
Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown. The organic farming movement revived its popularity somewhat toward the end of the 20th century, as spelt requires less fertilizer. Since the beginning of the 21st century, spelt has become a common wheat substitute for making artisanal loaves of bread, pasta, and flakes. By 2014, the grain was popular in the UK, Kazakhstan, and Ukraine. In the United States, most spelt is grown in Ohio as of 2022.
Nutrition
A reference serving of uncooked spelt provides of food energy and is a rich source (20% or more of the Daily Value) of protein, dietary fiber, several B vitamins, and numerous dietary minerals (table). Highest nutrient contents include manganese (143% DV), phosphorus (57% DV), and niacin (46% DV). Spelt contains about 70% total carbohydrates, including 11% as dietary fibre, and is low in fat (table).
Spelt contains gluten, and is therefore suitable for baking, but this component makes it unsuitable for people with gluten-related disorders, such as celiac disease.<!-- non-celiac gluten sensitivity, and wheat allergy.-->
In comparison to hard red winter wheat, spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio.
Products
In Germany and Austria, spelt loaves and rolls (Dinkelbrot) are widely available in bakeries. The unripe spelt grains are dried and eaten as Grünkern ("green grain"). In Australia it is grown organically for the health food market. Dutch jenever makers sometimes distil with spelt,<!-- eg "Zuidam Spelt Genever"--> while beer brewed from spelt exists in Bavaria and Belgium.
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File:05215 Spelt bread, Sanok.JPG|Wholegrain spelt bread from Poland
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See also
- Khorasan wheat
- Sorghum