The ancient grain spelt, long popular for flavor and nutrition, was widely raised in central Europe during medieval times and praised by St. Hildegard of Bingen in the 12th century as “the best grain” and for imparting “cheerful disposition.” Spelt is known for its mild, toasty taste as a wheat substitute for artisanal loaves and pasta. Elwha River Spelt has a tawny-brown hue to its kernels. It was bred by agronomist Kevin Murphy as a free-threshing variety without spelt’s typical indigestible hull while preserving its fiber and protein rich tawny-colored kernel.
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