Spelt

Spelt is an ancient hulled wheat grain used in much the same broad ways as other cereal grains. It can be milled into flour for breads and other baked foods, or cooked as a grain; the hull is generally removed before the edible kernel is used. Its flavour is gently nutty and cereal-like, while its texture depends on whether it is eaten whole or milled.

The name can refer to the grain as harvested or to edible spelt kernels, and products may also be sold as flour, flakes or cracked grain. These forms differ substantially in particle size and cooking or baking behaviour, so a product labelled simply “spelt” does not by itself establish which form is meant.