Spelt
Classified as Triticum spelta.

Spelt is an old wheat variety-and a very delicious one. The Pennsylvania Dutch, brought their beloved spelt to the United States and, for commercial purposes, also grew modern, high-yield wheat. Their spelt was set aside for their own table.

Modern wheat varieties are bred for ease of harvest, high yield, mild flavor and high gluten content. Genetically diverse spelt, on the other hand, retains its original hardy flavor and sturdy character. Spelt also boasts another important advantage. While modern free-threshing wheat varieties are bred to lose their husks at harvest, spelt retains its husk. Then, just before milling, spelt is husked and so its nutrients and vitality are better retained.

Spelt's high water solubility enables the body to easily absorb its nutrients. Spelt contains unique carbohydrates, mucopolysaccharides. Spelt is a superb fiber source and has large amounts of B-complex vitamins. Its protein content is up to 25% greater than common wheat.