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    "title": {
        "rendered": "Spelt (Triticum spelta)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Spelt (Triticum spelta)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Triticum aestivum subsp. spelta<small>Grasses (Poaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Grain, flour, flakes<small>dried unripe as green spelt<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Nutty, strong<small>More distinctive flavor than wheat<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Western Asia, Central Europe<small>Swabia, Switzerland, Belgium<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Robustness and whole grain<small>contains gluten<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">Harvest July to August<small>Available all year round<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Spelt is an ancestor of modern wheat, undemanding in its cultivation and with a nutty flavor. As a whole grain, it provides fiber, protein, magnesium, and B vitamins. However, it is not an alternative for people with celiac disease \u2013 spelt contains gluten. Nevertheless, some people tolerate it better than wheat, especially as sourdough bread.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The grain of the Swabians and Hildegard<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/dinkel-triticum-spelta.jpg\" alt=\"Ganze Dinkelk\u00f6rner mit einem Holzl\u00f6ffel\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Hildegard von Bingen called spelt &quot;the best grain&quot; - it brings &quot;joy to the mind and joy to the soul&quot;.<\/p>\n<p class=\"ea-drop\">Spelt originated in Western Asia from crosses between emmer and wild grasses and was an important bread grain in Central Europe until the 19th century, especially in Swabia, Switzerland, and Belgium. Because its grain is tightly enclosed in a husk, it is well protected against pests, but laborious to process \u2013 which is why it was displaced by the more productive wheat.<\/p>\n<p>A regional specialty is <strong>Green spelt<\/strong>Spelt, harvested when half-ripe and dried over beechwood fires, is said to have originated in the Baden-Franconian Bauland region when farmers saved their grain from spoilage during years of poor harvests. Spelt has experienced a major comeback since the 1980s.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What spelt does for you<\/h2>\n<p class=\"ea-drop\">Wholegrain spelt provides approximately 10g per 100g. <strong>Dietary fiber<\/strong>, 13 to 15 g <strong>protein<\/strong>, It contains magnesium, zinc, iron, and B vitamins. Nutritionally, it is similar to wheat; the advantage lies less in the grain itself than in the fact that spelt is more often eaten as a whole grain.<\/p>\n<p>And that&#039;s exactly what counts: A large meta-analysis in <em>BMJ<\/em> showed that three portions <strong>whole grain<\/strong> These foods are associated with a significantly lower risk of cardiovascular disease, type 2 diabetes, and premature death. White spelt flour (type 630) does not offer this benefit.<\/p>\n<p>Spelt contains <strong>gluten<\/strong> and is taboo for people with celiac disease. Some people with irritable bowel syndrome tolerate spelt better \u2013 this is probably less due to the grain itself than to the long fermentation process: Sourdough breaks down poorly digestible carbohydrates (FODMAPs).<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 10 g<\/b><span>Dietary fiber per 100g of whole grain<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 14 g<\/b><span>Protein per 100g<\/span><\/div>\n<div class=\"ea-zahl\"><b>3 servings<\/b><span>Whole grains daily - a clear benefit in studies<\/span><\/div>\n<div class=\"ea-zahl\"><b>contains gluten<\/b><span>No substitute for celiac disease<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in spelt<\/h2>\n<p>Spelt contains starch, protein (including gluten from gliadins and glutenins), dietary fiber (arabinoxylans, beta-glucans), vitamins B1, B2, B3 and E, magnesium, zinc, iron, phosphorus and phenolic acids such as ferulic acid in the outer layer.<\/p>\n<p>Compared to wheat, spelt is somewhat richer in protein and unsaturated fatty acids; its gluten is softer and more elastic, which is why spelt dough should be kneaded for a shorter time and left to rise for a longer time.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes spelt stronger<\/h2>\n<p>Spelt develops its full potential as a whole grain, with time and good support.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">sourdough<\/span><\/p>\n<div class=\"mit\">with <i>long fermentation<\/i><\/div>\n<p>More digestible and better bioavailable minerals.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Legumes<\/span><\/p>\n<div class=\"mit\">with <i>lenses<\/i><\/div>\n<p>It complements each other in the protein.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vitamin C<\/span><\/p>\n<div class=\"mit\">with <i>Paprika &amp; parsley<\/i><\/div>\n<p>Improves iron absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Green spelt<\/span><\/p>\n<div class=\"mit\">with <i>Lovage<\/i><\/div>\n<p>Classic green spelt soup.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Breakfast<\/span><\/p>\n<div class=\"mit\">as <i>Flakes with fruit<\/i><\/div>\n<p>Like oatmeal.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>bread spice<\/i><\/div>\n<p>Caraway, fennel, coriander.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Celiac disease<\/span><\/p>\n<div class=\"mit\">not at <i>Celiac disease<\/i><\/div>\n<p>Contains gluten.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">White flour<\/span><\/p>\n<div class=\"mit\">not only <i>Type 630<\/i><\/div>\n<p>Without outer layers, dietary fiber is lacking.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Knead<\/span><\/p>\n<div class=\"mit\">not <i>knead for too long<\/i><\/div>\n<p>The adhesive is tearing.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Quick bread<\/span><\/p>\n<div class=\"mit\">not only <i>Quick dough<\/i><\/div>\n<p>Longer cooking times make it more digestible.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">label<\/span><\/p>\n<div class=\"mit\">not <i>Spelt Marketing<\/i> believe<\/div>\n<p>Spelt cookies are also cookies.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>Storing whole wheat flour for a long time<\/i><\/div>\n<p>It will go rancid, better to grind it fresh.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Spelt sourdough bread<\/span><span class=\"w\">Whole grain, long fermented.<\/span><\/li>\n<li><span class=\"g\">Green spelt soup<\/span><span class=\"w\">With lovage.<\/span><\/li>\n<li><span class=\"g\">Green spelt patties<\/span><span class=\"w\">With onions and herbs.<\/span><\/li>\n<li><span class=\"g\">Spelt spaetzle<\/span><span class=\"w\">Swabian.<\/span><\/li>\n<li><span class=\"g\">Spelt rice<\/span><span class=\"w\">Whole grains served as a side dish.<\/span><\/li>\n<li><span class=\"g\">Spelt porridge<\/span><span class=\"w\">Made from flakes with fruit.<\/span><\/li>\n<li><span class=\"g\">Spelt salad<\/span><span class=\"w\">With vegetables and feta cheese.<\/span><\/li>\n<li><span class=\"g\">Spelt risotto<\/span><span class=\"w\">Ebly-Art, whole grain.<\/span><\/li>\n<li><span class=\"g\">Bread rolls<\/span><span class=\"w\">With seeds.<\/span><\/li>\n<li><span class=\"g\">pancake<\/span><span class=\"w\">Made with whole wheat flour.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Soak whole spelt grains overnight, then simmer for about 40 minutes \u2013 they will remain firm to the bite and are similar to rice. When baking with whole-grain spelt flour, use a little more water and let the dough rest longer.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Hildegard&#039;s Spelt Oat Porridge<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Spelt oat porridge<\/h3>\n<ol>\n<li>Boil 4 tablespoons of coarsely ground spelt in 250 ml of water.<\/li>\n<li>Simmer for 5 minutes, then add a grated apple.<\/li>\n<li>Season with a pinch of cinnamon and a little honey.<\/li>\n<li>Let it soak briefly and eat it warm.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>A warm breakfast according to Hildegard von Bingen: filling, gentle on the stomach, and rich in fiber. The fiber and warmth have a beneficial effect on digestion.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One portion in the morning. Prepare fresh.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Wheat and its relatives (<em>Godhuma<\/em>In Ayurveda, spelt is considered sweet, heavy, and nourishing \u2013 good for Vata and Pitta, but should be consumed sparingly if there is an excess of Kapha. Spelt is classified as somewhat lighter than wheat.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), wheat is considered (<em>Xiao Mai<\/em>It is considered sweet and cool, calms the mind and strengthens heart Qi. In Western TCM nutritional theory, spelt is classified similarly, but as slightly warmer.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Celiac disease:<\/strong> Spelt contains gluten - not suitable.<\/li>\n<li><strong>Wheat allergy:<\/strong> Mostly cross-reaction with spelt.<\/li>\n<li><strong>Irritable bowel syndrome:<\/strong> Try sourdough bread, avoid quick dough.<\/li>\n<li><strong>White flour:<\/strong> Prefer whole grains.<\/li>\n<li><strong>Storage:<\/strong> Store whole wheat flour in a cool place and use it quickly.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/hafer-avena-sativa\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Oats<\/span><span class=\"d\">The other breakfast cereal.<\/span><\/a><a href=\"\/en\/wiki-archiv\/buchweizen-fagopyrum-esculentum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Buckwheat<\/span><span class=\"d\">The gluten-free alternative.<\/span><\/a><a href=\"\/en\/wiki-archiv\/hirse-panicum-miliaceum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">millet<\/span><span class=\"d\">Also gluten-free.<\/span><\/a><a href=\"\/en\/wiki-archiv\/liebstoeckel-levisticum-officinale-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Lovage<\/span><span class=\"d\">For the green spelt soup.<\/span><\/a><a href=\"\/en\/product\/flohsamenschalen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Psyllium husks<\/span><span class=\"d\">Additional fiber.<\/span><\/a><a href=\"\/en\/product\/vitamin-b-komplex\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Vitamin B complex<\/span><span class=\"d\">When supplies are scarce.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Aune D et al. <em>Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies.<\/em> BMJ 2016; 353: i2716.<\/li>\n<li>Escarnot E et al. <em>Comparative study of the content and profiles of macronutrients in spelt and wheat, a review.<\/em> Biotechnology, Agronomy, Soci\u00e9t\u00e9 et Environnement 2012; 16(2).<\/li>\n<li>Longin CFH, W\u00fcrschum T. <em>Back to the future - tapping into ancient grains for food diversity.<\/em> Trends in Plant Science 2016; 21(9): 731\u2013737.<\/li>\n<li>Ziegler JU et al. <em>Wheat and the irritable bowel syndrome - FODMAP levels of modern and ancient species and their retention during bread making.<\/em> Journal of Functional Foods 2016; 25: 257\u2013266.<\/li>\n<li>German Celiac Society: <em>Cereals containing gluten.<\/em><\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Dinkel (Triticum spelta) Botanischer Name Triticum aestivum subsp. speltaS\u00fc\u00dfgr\u00e4ser (Poaceae) Verwendet wird Korn, Mehl, Flockenunreif gedarrt als Gr\u00fcnkern Geschmack Nussig, kr\u00e4ftigmehr Eigengeschmack als Weizen Herkunft Vorderasien, MitteleuropaSchwaben, Schweiz, Belgien Bekannt f\u00fcr Robustheit und Vollkornenth\u00e4lt Gluten Saison Ernte Juli bis Augustganzj\u00e4hrig verf\u00fcgbar Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls HausmittelAyurveda &amp; TCMWarnhinweisePassend<\/p>",
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