Spelt

This ancient cereal grain, related to wheat, originated in southern Europe, where it was an important food crop from the Bronze Age to Roman times. Its importance waned over the following centuries, and by the start of the 20th century, spelt was virtually replaced by wheat, which produces higher yields and is easier to mill. However, spelt has recently received renewed interest as a health food, as although not gluten-free, it can be used as an alternative grain for sufferers of wheat intolerance and mild gluten intolerance. It also contains up to 25% more protein than wheat, and is an excellent source of fibre, B vitamins and special carbohydrates called mucopolysaccharides, all of which play a role in blood clotting and help to stimulate the body's immune system. Other nutrients include: iron, thiamine, niacin, magnesium and phosphorus.

Unlike wheat, which loses its outer hull when it is harvested, the outer husk of spelt remains intact. Although this means that more time and effort must be spent in milling the grain, it also means that the kernel is protected by the hull right up to the time of processing, so it is less likely to be contaminated by pollutants or insects, and can retain its freshness, flavour and nutrients.

Known as 'dinkel' in Germany, 'farro' in Italy and ' épeautre' in France, spelt has a mild, nutty flavour, with a slight taste of hazelnut. It works particularly well with strong sauces, such as those made with olive oil and garlic, and earthy ingredients. It can be added to soups and stews, cooked like rice or processed into flakes or flour. The flour may be used in baking, whole grain bread recipes or to make pasta and polenta.