What is the Common Name for Spelt? Unpacking Dinkel Wheat
Spelt (Triticum spelta) is an ancient grain that has seen a resurgence in popularity among health-conscious consumers and artisan bakers. While the name "spelt" is widely used in English-speaking countries, it is also known by several other common names that vary by region and historical context. The most prominent alternative name is "dinkel wheat". This name is particularly common in Germany and other parts of Central Europe, where the grain has a long and rich history. In Germany, it is simply referred to as "dinkel" and can be found in a variety of baked goods, from breads to rolls. Another frequently used and highly descriptive common name is "hulled wheat". This moniker comes from the fact that spelt kernels, unlike modern wheat, retain a tough, inedible husk, or hull, after harvesting. This hull must be removed in an extra milling step, a process that makes spelt more labor-intensive to produce but also protects the grain's nutrients.
There can be some confusion with the Italian term "farro," which is sometimes used interchangeably with spelt, particularly in recipes. However, farro is not a single grain but a term that refers to three different species of hulled wheat: einkorn (farro piccolo), emmer (farro medio), and spelt (farro grande). Therefore, while spelt can be considered a type of farro, the terms are not exact synonyms.
The Rich History Behind Spelt's Monikers
Spelt's journey through history helps explain its multiple names. Cultivated since at least 5000 BC, it was a staple food across parts of Europe, particularly from the Bronze Age to the Middle Ages. Its hardiness and resistance to harsh weather made it a reliable crop. German-speaking regions have long cherished it, solidifying the name "dinkel" in the regional lexicon. The decline of spelt began with the Industrial Revolution and the rise of modern wheat varieties, which offered higher yields and easier processing, as their thinner husks were more readily removed. For decades, spelt nearly vanished from North American fields, grown mostly for animal feed. However, the late 20th century saw a revival, fueled by the organic farming movement and a renewed interest in ancient, nutrient-dense foods. This return to prominence brought its various names back into common usage.
Spelt vs. Modern Wheat: A Comparison
While both spelt and common wheat belong to the same genus, Triticum, their differences extend beyond just their common names. Their genetic makeup, growing characteristics, and processing needs diverge significantly, contributing to their distinct nutritional profiles and culinary uses.
| Feature | Spelt (Triticum spelta) | Modern Common Wheat (Triticum aestivum) |
|---|---|---|
| Common Names | Dinkel Wheat, Hulled Wheat, Farro Grande | Bread Wheat |
| Hull | Tough, remains on the grain after harvest | Thin, easily separated during threshing |
| Genetic Profile | Less genetically altered; considered an heirloom grain | Extensively hybridized for higher yield and disease resistance |
| Processing | Requires a more labor-intensive, extra step to de-hull | Simpler and more cost-effective to process |
| Gluten Structure | More water-soluble and brittle gluten; more easily digested by some | More robust gluten structure; requires longer kneading |
| Nutrients | Often higher in protein, certain vitamins, and fiber | Lower in some nutrients due to modern breeding for yield |
The Nutritious Appeal of Spelt
Beyond its common name variations, spelt's popularity is tied to its nutritional benefits. It is a good source of fiber, which is crucial for digestion and can help regulate blood sugar levels. Spelt is also rich in protein, offering a slightly higher content than common wheat. Furthermore, it provides essential minerals such as manganese, phosphorus, magnesium, and zinc, along with B vitamins like niacin.
While spelt contains gluten and is not suitable for celiac patients, some individuals with a non-celiac wheat sensitivity report better tolerance for spelt than for modern wheat. This may be due to the differences in the gluten's molecular structure and the higher fiber content.
Culinary Applications and Preparation
Spelt is a versatile grain that can be used in many forms in the kitchen:
- Spelt Flour: A popular alternative for baking, spelt flour has a nutty flavor that adds depth to breads, muffins, cookies, and other baked goods. Bakers should note that spelt's gluten structure is more fragile than that of modern wheat, so it is best to avoid over-mixing dough to prevent a crumbly texture.
- Spelt Berries: These are the whole, intact kernels of the spelt grain. They have a chewy texture and can be cooked similarly to rice or barley. Spelt berries are excellent in salads, soups, stews, and side dishes.
- Rolled Spelt: Similar to rolled oats, rolled spelt flakes can be used to make a nutritious hot breakfast cereal or added to granolas.
- Spelt Pasta: Many brands now produce pasta from spelt flour, offering a flavorful and nutrient-dense alternative to traditional wheat pasta.
Conclusion: The Enduring Ancient Grain
What is the common name for spelt? Ultimately, it depends on who you ask and where they are. Whether you know it as spelt, dinkel wheat, or hulled wheat, this ancient grain's enduring legacy is a testament to its nutritional value and robust character. Its resilience has allowed it to weather centuries of agricultural shifts, making a meaningful comeback in modern kitchens. As interest in wholesome, less-processed foods continues to grow, spelt and its various names will likely become even more recognizable to consumers seeking a healthier and more flavorful alternative to modern wheat. For more on spelt's place in modern agriculture, refer to this source.
