Spelt is a tan-coloured grain, darker and larger than its close relative, wheat. Spelt, with its flattened ear, is weather and insect resistant, which enables it to be cultivated in almost any environment.

Nutritional advantages include:

Being less processed than other more commercial types, it causes fewer allergic reactions, and is easier for the body to digest.

It contains more protein than wheat.

With slow-release carbohydrates, it is ideal for sustained energy.

Spelt is low fat and contains a high proportion of monounsaturated fats which, along with high fibre, makes it an important regulator of cholesterol.

Rich in B vitamins and folic acid, it is beneficial for the nervous system, playing an important role in managing stress, anxiety or insomnia. It is also rich in Vitamin E (antioxidant) and minerals such as phosphorus, magnesium, potassium, selenium, iron, copper and zinc.

Regular consumption of spelt can bring health benefits. High levels of fibre, in addition to improving intestinal transit, may help to control blood pressure. As a wholegrain, it is also recommended for diets aimed at preventing breast cancer, obesity, gallstones or cancer. Although, as with common wheat, it is contraindicated for gluten-free diets, others can benefit from a food which will enhance wellbeing.