- Region
- Europe
- Origin
- Grown in Europe for thousands of years
- Traditions
- Hildegard of Bingen
Europe · Food · № 833
Triticum spelta
Food · Europe
Spelt
Triticum spelta
A grain for bread and porridge; nutritionally similar to wheat.
Safety notes
Contains gluten; not suitable for coeliac disease.
Cautions by tradition (1)
- Western herbalism: Contains gluten; not for coeliac disease.
Preparation
As flour, hulled grains or flakes.
Use in traditions
Hildegard of Bingen called spelt the best grain, giving warmth and good spirits. Spelt is the basis of modern Hildegard cooking.
Applications
Use by tradition
How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.
Western herbalism
Attributed effects
Hildegard of Bingen called spelt the best grain, giving warmth, strength and a cheerful mind; spelt is the basis of Hildegard cuisine.
Preparation and amount
As flour, hulled grains or flakes; in porridge or bread.
Caution: Contains gluten; not for coeliac disease.