Products with spelt

Spelt is one of the least known and oldest grains, it is estimated that it is more than 7000 years old. This product, which is grown at high altitudes, resists cold and humidity very well.


Spelt (Triticum spelta) is a lesser known and much older grain than its modern cousin, wheat (Triticum aestivum). Spelled is estimated to be over 7000 years old.

However, in the 19th century, after the rapid evolution of modern agricultural techniques, it stopped being cultivated, since it turned out to be a non-profitable cereal for farmers, due to its high cost of production.

Spelled today is recovering and is being promoted a lot from good nutrition and healthy diets.


Differences between wheat and spelt

1. Spelt has a nutritional value far superior to wheat

  • Spelt has not undergone as many genetic modifications as wheat.
  • Spelt maintains many qualities due to its null genetic alteration, one of them is its easy digestion and its anti-inflammatory power.
  • The percentage of proteins is 15% but it is not the percentage that defines it, it is the amount of amino acids it has, in total it has 8 amino acids that make spelled a product with high biological quality proteins.
  • Spelt´s fiber is an ideal fiber for diabetics and ideal against constipation, it is currently used a lot for high-level athletes and especially for low-calorie diets. These diets recommend it for the mineral content of the product since it highlights iron and zinc as sources of energy.
  • Spelt contains vitamins B, E and A.

2. Spelt is low temperature proof

Due to the characteristics of spelt, the cultivation of this cereal does not need any type of pesticide since it withstands pests, diseases and even herbicides very well, this product can be planted in any field, since it is a product that does not need a large amount of fertilizer to grow. This product has been highly valued in the mountainous areas of Spain, as it withstands cold winters very well, especially in Teruel, where temperatures tend to be below zero on most winter nights.


robust hands kneading bread
detail image of a spelled field

3. Spelt is more digestive than other types of cereal

Spelt has gluten, so it is not recommended for celiac patients, although the volume of gluten is very small.

The gluten in spelt has a different molecular composition than modern wheat gluten, being more brittle and soluble in water. However, the gluten in wheat does not break down in water, and when worked it becomes stronger. Spelt´s gluten is more brittle, easily broken into pieces during chewing and mixing action, allowing the enzymes and acids secreted during the digestive process to work more easily.

  • Modern wheat was modified to remove the outer husk, thereby achieving a much faster and more productive harvest for farmers. Lacking this husk, modern wheat developed enzyme inhibitors to fight pests. These enzyme inhibitors further slow down the activity of the enzyme that is needed for complete digestion.
  • Spelt, with a hard outer shell, does not require enzyme inhibitors, so it is easier to digest.
  • Spelt has more fiber content than wheat, which gives better gluten digestion. 

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