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Triticum spelta, commonly known as spelt in the United States, Farro in Italy, and Dinkle in Germany is a type of wheat that was domesticated around 5-6000 BCE in what is now Iran. It spread westward throughout Europe and was distributed to needy Roman citizens throughout the Roman Empire. Prior to 1920, it was the primary wheat source throughout the world. After 1920 it nearly disappeared from stores as wheat varieties too over because they have higher yields and easier processing. The health food movement brought it back to popularity in the 1970s.
Spelt contains about three times as much protein and fiber as white wheat flour. It also contains Mucopolysaccharides that act as a blood clotting factor and immune system stimulator. Spelt is also an excellent source of B complex vitamins.
Because spelt has a sturdy husk on the kernel, it is resistant to some pollutants and insects.
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