Pharmacy Maximenu


                        Medicinal  Grains 
 

CEREALS/

MILLETS

BOTANICAL NAME-FAMILY

Tamil

Malayalam

Hindi

Telugu

Sanskrit

Marathi

fiber

Spelt

 

 

 

 

 

 

 

Spelt comes from a wheat-like plant whose seed somewhat resembles wheat but is a bit longer and more pointed. Just like hard red winter wheat, Spelt must be planted in the fall of the year, maturing the following summer. It is an ancient grain that has been grown all over Europe for the last 9,000 years and is also referred to in the Old Testament of the Bible. In fact, it is believed that only the grains Emmer and Elkorn have preceded Spelt in being domesticated. Spelt's "nutty" flavor has long been popular in Europe, where it is also known as "Farro" (Italy) and "Dinkle" (Germany). In Roman times it was "Farrum", and origins can be traced back early Mesopotamia. Spelt (Triticum spelta) is an ancient distant cousin to modern wheat (Triticum aestivum). Here in the United States, Spelt was brought by Swiss Immigrants to the Eastern Ohio and from that time spelt was a very common grain grown for hundreds of years throughout the United States. During the 20th Century, it was almost completely abandoned for the more modern varieties of wheat which had a higher yield, shorter growing season and better resistance to disease. In Europe, especially during the Middle Ages, Spelt was grown for human consumption and also animal feed. Here in the United States, until recent times, Spelt was grown mostly as feed. However, since the mid 1980's, Spent has made a real inroad into the health food market as a wheat substitute.
Many people who are allergic to wheat can tolerate Spelt. However, many allergy doctors believe that Spelt is too closely related to wheat for it to be an effective replacement grain. Celiac Disease clients can not eat spelt. For people on Blood Type diets, AB is friendly to this grain.