An ancient form of wheat, spelt is a hybrid of emmer wheat and goat grass. Due to its high carbohydrate content, the Romans called it the ‘marching grain’ as it provided the Roman Legions with enough energy to march great distances without stopping.
Compared to similar types of wheat spelt contains more fibre, as well as higher concentrations of minerals including magnesium, iron, and zinc. Its mellow, nutty flavour makes it popular to use in place of rice in pilaf, risotto and side dishes. In Germany and Austria, using spelt flour to make breads and cakes is common and often preferred over other types of wheat.
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