Spelt is approximately 9000 years old. There is evidence that spelt was cultivated by ancient civilizations both in Europe and the Middle East thousands of years ago. It is mentioned in the Old Testament and in various Roman texts.
Some people also prefer the flavour of spelt, which they describe as mellower and nuttier than regular wheat. And, unlike rice, oat, and other non-wheat flours, you can substitute spelt flour in recipes that call for whole wheat flour with reasonably good results—because it has a lot of the same properties as regular wheat.
No preservatives or additives.
Produced by removing the firm outer husk then roller milling the inner kernel of grain and sieving out the bran. The end product makes for an easy digestible food when baked. Retains a substantial proportion of speltâs nutrients, although some of the dietary fibre is lost from removing the bran. High in nutrition and has a nutty flavour.
Ingredients: Organic spelt grain.
]Certified organic by ACO.