Spelt, a hulled wheat, has less gluten than bread wheat and a rich nutty flavor. The earliest evidence of spelt is from 6000 BCE in the Caucasus region and southeastern Europe. Eight hundred years ago.

Spelt is is rich, nourishing and milder than other grain. it produces a strong body and healthy blood to those eat it and makes the spirit light.

Spelt is an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorous, zinc and niacin (vitamin B3) as well as micronutrients such as calcium and vitamin E.

Cooking Time – 8 minutes, al dente.

Contains Gluten.