Spelt – The earliest evidence of spelt is from 6000 BCE in the Caucasus region and southeastern Europe. It is a hulled wheat which has less gluten than bread wheat; being an excellent source of carbohydrates and dietary fiber. It is particularly rich in iron, magnesium, phosphorus, zinc and niacin (vitamin B3) as well as micronutrients such as calcium and vitamin E being more nutritious and healthier than modern grains. It’s taste has been compared to the likes of toasted almond, light brown walnut, toffee and caramel. It is unsuitable for people with celiac disease, gluten sensitivity or a wheat allergy.
Our White Spelt Conchiglie are made with stoneground wholegrain emmer so that none of the amazing nutritional benefits of this grain are lost in the milling process. Not to degrade any of the vitamins, we produce and dry our pasta at low temperatures.
*Comes in plastic free packaging – 4kg paper sack.