Spelt (Triticum spelta), also known as dinkel wheat[2] is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is high in protein and may be considered a health food.
It is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. It is a hexaploid, most likely a hybrid of wheat and emmer.
Naming
Especially in the context of descriptions of ancient cultures, the English word spelt has sometimes been used to refer to grains that were not T. spelta, but other species of hulled wheat such as T. dicoccum (emmer wheat) or T. monococcum (einkorn wheat, also known as "little spelt", in French "petit épeautre"). This confusion may arise either from mistranslation of words found in other languages that can denote hulled wheat in general (such as Italian farro, which can denote any of emmer, spelt or einkorn; spelt is sometimes distinguished as farro grande, 'large farro',[3] emmer as farro medio, ('medium farro'),[3] and einkorn as farro piccolo, 'little farro'[4]), or changing opinions about which actual species of wheat are described in texts written in ancient languages. Thus, the meaning of the ancient Greek word ζειά ([zeiá]) or ζέα is either uncertain or vague, and has been argued to denote einkorn[5] or emmer rather than spelt.[6] Likewise, the ancient Roman grain denoted by the Latin word far, although often translated as 'spelt', was in fact emmer.[7] Similarly, references to the cultivation of spelt wheat in Biblical times in ancient Egypt and Mesopotamia are incorrect: they result from confusion with emmer wheat.[8]
Description
Spelt is a species of Triticum, a large stout grass similar to bread wheat. Its flowering spike is slenderer than that of bread wheat; when ripe, it bends somewhat from the vertical. The spike is roughly four-edged. The axis of the spike is brittle and divided into segments; it shatters into separate segments when fully ripe. Spelt differs from bread wheat in that each seed (a caryopsis, botanically a fruit with its wall fused to the single seed inside) stays fully encapsulated by its husk.[9]
Evolution
Hybridisation and polyploidy
Like common wheat, spelt is a hexaploid wheat species, which means it has six sets of chromosomes. It is derived from a hybridisation event between a domesticated tetraploid wheat such as durum wheat and another wheat species, increasing the number of sets of chromosomes.[10] Genetic evidence indicates an initial hybridisation of a domesticated tetraploid wheat and the diploid wild goat-grass Aegilops tauschii. It further shows that spelt could have arisen as the result of a second hybridisation, this time of bread wheat and emmer wheat, giving rise to European spelt.[10][11] The spelt genome continues to influence the breeding of modern hexaploid bread wheat through recent hybridisation.[12]
Spelt most likely originated as a hybrid of bread wheat and emmer. It continues to influence modern breeds of bread wheat.[12]
Spelt, being closely related to bread wheat, is a likely source of alleles to increase wheat's genetic diversity, and so improve crop yields. Analysis of the Oberkulmer cultivar of spelt found 40 alleles that could contribute to increased yield. Among the differences were spelt's larger grain size, greater fertility of tillers, and longer fruiting spikes.[13]Pm5 is an effector-triggered resistance gene for powdery mildew.[14]
History
Spelt has been cultivated since approximately 5000 BCE. In the fifth millennium BCE, there are archaeological remains in the north of Iraq and in Transcaucasia, north-east of the Black Sea. Much more evidence comes from Europe.[15] Remains of spelt have been found in Denmark, Germany, and Poland from the later Neolithic (dating from 2500–1700 BCE).[15][16] Evidence of spelt has been found from across central Europe from the Bronze Age. In the south of Germany and Switzerland in the Iron Age (750–15 BCE), it was a major type of wheat, while by 500 BCE, it had become widespread in the south of Britain.[15] There is evidence that spelt cultivation increased in Iron Age Britain as damp regions of the country with heavy soils tolerated by spelt were being settled.[17]
In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, Germany, northern France and the southern Low Countries.[18] Spelt became a major crop in Europe in the 9th century CE, possibly because it is husked, unlike other grains, and therefore more adaptable to cold climates and is more suitable for storage.[19]
Spelt was introduced to the United States in the 1890s. In the 20th century, spelt was replaced by bread wheat in almost all areas where it was still grown. The organic farming movement revived its popularity somewhat toward the end of the 20th century, as spelt requires less fertilizer.[20] Since the beginning of the 21st century, spelt has become a common wheat substitute for making artisanal loaves of bread, pasta, and flakes.[21] By 2014, the grain was popular in the UK with the crop being grown there as well as in Kazakhstan and Ukraine, with shortages reported.[22]
A 100-gram (3+1⁄2-ounce) reference serving of uncooked spelt provides 1,400 kilojoules (340 kilocalories) of food energy and is a rich source (20% or more of the Daily Value) of protein, dietary fiber, several B vitamins, and numerous dietary minerals (table). Highest nutrient contents include manganese (143% DV), phosphorus (57% DV), and niacin (46% DV). Spelt contains about 70% total carbohydrates, including 11% as dietary fibre, and is low in fat (table).
In Germany and Austria, spelt loaves and rolls (dinkelbrot) are widely available in bakeries.[29] The unripe spelt grains are dried and eaten as grünkern ("green grain").[30]
In some countries, spelt may be considered a health food; for example, in Australia it is grown organically for the health food market.[31]
Dutch jenever makers sometimes distil with spelt,[32] while beer brewed from spelt exists in Bavaria[33] and Belgium.[34]
^ abBuerli, Markus (2006). "Farro in Italy"(PDF). The Global Facilitation Unit for Underutilized Species. Archived from the original(PDF) on 24 December 2017. Retrieved 23 December 2017 – via Bioversity International.
^Newfield, Timothy P. (2013), "The Contours, Frequency and Causation of Subsistence Crises in Carolingian Europe (750-950 CE)" in Crisis Alimentarian en la Edad Media, Lleida, Spain: Universidad de Lleida, p. 170
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN978-0-309-48834-1. PMID30844154. Retrieved 5 December 2024.
^Wieser H. (2001). "Comparative Investigations of Gluten Proteins from Different Wheat Species". European Food Research and Technology. 213 (3): 183–186. doi:10.1007/s002170100365. S2CID84523520.
