Green spelt ✦

Épeautre vert (grünkern)

What it is

The first written record is from 1660, in the accounts of Amorbach Abbey: farmers in the Bauland saved a rain-ruined harvest by cutting the spelt unripe and drying it over beechwood fires. The emergency became the region's signature grain, and the kilns still burn beech.

In the kitchen

It never softens to a mush, so give it about thirty minutes in three times its volume of stock and stop there. Buy it cracked only if you want the classic dumplings — the grits go pasty in a soup.

Goes with

Leek Carrot Celeriac Button mushroom Parsley Butter

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

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