|
Spelt (Triticum spelta) was an important wheat species in parts of Europe from the Bronze Age to medieval times. It now survives as a relict crop in Central Europe, but has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.
Evolution Spelt has a complex history. It is a hexaploid wheat species known from genetic evidence to be a hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops tauschii. This hybridization must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place prior to the appearance of bread wheat (Triticum aestivum, a hexaploid derivative of spelt) in the archaeological record c. 8000 years ago. Early history Spelt may have originated in the Near East and then spread, north of the Black Sea (hence its absence from the Near East), arriving in Europe c. 2000 BC. However, the quality of archaeological evidence for spelt north of the Black Sea is poor. It is also possible that spelt originated in the Near East, the mutation to bread wheat occurred, and spelt then disappeared, perhaps displaced by bread wheat. Genetic evidence shows that the result of hybridization of bread wheat and emmer wheat is spelt wheat. The much later appearance of spelt in Europe might be the result of a later, second, hybridization event. Recent DNA evidence supports an independent origin for European spelt, through this hybridization•. Spelt is notably absent from the archaeological record of the Near East, and the limited area of current cultivation in Iran appears to be of recent origin. References to the cultivation of spelt wheat in Biblical times (see matzo), in ancient Egypt and Mesopotamia, and in ancient Greece, are incorrect, and result from confusion with emmer wheat.• Although spelt is sometimes mentioned in connection with Roman culture, such references are almost always mistranslations of terms for emmer and einkorn. Later history In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol and Germany. Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was virtually replaced by wheat, which produces higher yields. However, since spelt is rather more hardy than wheat and does not require fertilizers, the organic farming movement made it more popular again towards the end of the century. Nutrition Spelt contains about 62 percent carbohydrates, 8.8 percent fibre, 12 percent protein and 2.7 percent fat, as well as dietary minerals and vitamins, including silica. As it contains a moderate amount of gluten, it is suitable for baking. In Germany, the unripe spelt grains are dried and eaten as Grünkern, which literally means "green seed". Spelt is closely related to common wheat, and is not usually a suitable substitute for people with coeliac disease and wheat allergy. However, spelt is sometimes used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance . • Names The name of Spelt in German is Dinkel, and the hull which covers the seed is called Spelz. The grains which don't thresh freely like modern wheat were identified by this quality and the name probably wandered into the English language and changed its function. The Luxembourger surname Speltz is derived from this grain. In Italy both emmer wheat and spelt are known as farro, although emmer is more common in Italy. In France spelt is known as épeautre. In Romania it is known as alac. Products Usually spelt is sold in the form of a coarse pale bread, similar in colour and in texture to light rye breads but with a slightly sweet and nutty flavour. Cookies and crackers are also produced, but are more likely to be found in a specialty bakery or health food store than in a regular grocery store. Spelt pasta is also available, and is available in specialty shops. The raw grain when chewed releases trace amounts of gluten giving the mass a slight resilience, not unlike gum (whereas wheat becomes a sticky glutinous mass, similar to thick jam). The texture is quite pleasant, and slightly crunchy. The nutty flavour is more intense than it is in most breads and some prefer the raw substance to the baked goods. See also | |||||||||||||||||||||||||||||||
|
| ||||||||||||||||||||||||||||||||
 |
|
| |