Abstract

Spelt (triticum spelta) is an ancient grain that is closely related to common wheat (triticum aestivum). It was one of the earliest domesticated grains. It has become popular as a health food in Europe, where it is also known as dinkel in Germany and Austria or farro in Italy. It is used as a whole grain in many cooked dishes and spelt flour can be substituted for wheat flour in baking. Spelt has a distinctive nutty flavor and is higher in fiber than wheat. Spelt also has a more digestible form of gluten than wheat, giving it potential as a flour for gluten-sensitive individuals. Its popularity in Europe and potential dietary benefits are leading to increased interest in using and producing spelt in the U.S. Because it is a hulled grain, spelt must be dehulled prior to human consumption, which is an additional processing step requiring specialized equipment. In 2020, the University of Vermont Extension Northwest Crops and Soils Program evaluated five varieties of heirloom winter spelt, planted in September 2019, in hopes of identifying a variety well suited for the Northeast climate. The trial was established at the Borderview Research Farm in Alburgh, Vermont.

Keywords

Vermont, University of Vermont, spelt

Publication Date

2020

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