THE HISTORY OF SPELT

Spelt is one of the oldest cultivated grains, with a history stretching back to approximately 5000 BCE in Mesopotamia. It was a staple crop throughout ancient Europe, becoming widespread during the Iron Age in regions like southern Britain and Germany. Spelt was largely replaced by higher-yielding common wheat during the industrial revolution, as its tough, protective husk made it incompatible with new threshing machines. It has seen a resurgence in modern times as an "ancient grain" for organic farming and artisanal products.  

Ancient origins and spread

• Early cultivation:

  Archaeological evidence places the first cultivation of spelt around 5000 BCE in the region of modern-day Iraq. 

• European expansion:

  Spelt traveled westward with migrating civilizations and was established in Central Europe by the later Neolithic period (around 2500–1700 BCE). 

• Major crop:

  It became a major type of wheat in southern Germany and Switzerland during the Iron Age (750–15 BCE) and was widespread in Britain by 500 BCE. 

• Biblical mention:

  The grain is mentioned in the Bible under the Hebrew name "Arisab," meaning spelt. 

Middle Ages and decline

• Continued importance: Spelt remained a significant crop in parts of Europe during the Middle Ages, particularly in mountainous regions where it thrived in rugged terrain. 

• Industrial displacement: The invention of modern threshing machines in the 1800s led to spelt's decline, as the technology struggled with its tough, "covered" husk. Common wheat, which threshes more easily, became the dominant grain. 

• Modern introduction: Spelt was introduced to the United States in the 1890s. 

Modern resurgence

• A "rediscovered" grain:

  In recent decades, spelt has gained popularity as an ancient grain, valued for its flavor and nutritional profile. 

• Organic and artisanal use:

  It is often grown today as an organic crop because it can require less fertilizer than modern wheat. It is also used for baking artisanal breads and pastas.