Spelt, also known as emmer or einkorn, is an ancient type of wheat with a brittle ear that was widely prevalent in Europe until the end of the 19th century. This grain cereal has a rich history dating back 7000 years BC to the regions of Syria and Lebanon. In Europe, spelt was given the name spelt, in Germany it is called "dinkel", and in the USA it is called "kamut". Spelt is the ancestor of all European wheat varieties and is distinguished by a unique protein composition, making it particularly valuable for nutrition. The spring spelt variety is characterized by a medium-early maturity period, a tall growth form, and naked grain. It is resistant to diseases such as solid and powdery bunt, as well as brown and stem rust, ensuring stable yields at a level of 24 centners per hectare. The mass of a thousand grains ranges from 32 to 36 grams, indicating high grain quality. Due to these characteristics, spelt is recommended for the production of porridge and other food products. Spelt is distinguished by its high content of protein, amino acids, fiber, and vitamins, making it a complete and nutritious product. In terms of protein content, it is an equal substitute for meat. A feature of spelt is its lower allergenicity compared to other wheat varieties, which allows people with partial gluten intolerance to include it in their diet. This is due to differences in protein composition, which means that even in the presence of allergies to cereal products, spelt may not cause negative reactions. Spelt is widely used for preparing porridge and other dishes, combining beneficial properties and a rich history.
