Spotlight on Heritage Grains: VERIVAL SpeltMarch 28, 2016
A few hundred years ago, spelt was a well-known good in Austria, especially in the eastern parts (Burgenland) and used to be highly appreciated – even more so than wheat! Unfortunately, though, its cultivation is a rather complex matter, which is why wheat slowly surpassed spelt in popularity. But we think spelt has too much to offer to let its famous colleague take all the glory.
Spelt, here we go, please:
Nickname: health freak, Hildie
Can’t be bothered by: the popularity of wheat because spelt is every bit his equal (if not more)
We’re loving it for: its considerable amounts of silicic acid and zinc that nourish our skin and hair, boost concentration and immune function (Hildegard von Bingen was well aware of that!)
Thinks of itself as: traditional, original, in tune with nature, raw
Is nuts about: regional fruits such as apples, pears and apricots, raw milk products, hazelnut drink and, of course, spelt drink, and homemade goodies (energy bars, bread, even cookies) for which it serves as the perfect base