Spelt is one of the oldest types of grains in the world, cultivated as early as 7000 BC and even mentioned in the Bible. It is an ancient form of modern wheat, but it stands out for its higher content of proteins, minerals, and vitamins.

Due to its low yield, spelt has been sidelined in Europe more so than wheat. It has been preserved only in certain areas before the Alps, where it has been harvested unripe for centuries, dried over a wood fire, and is known as "green wheat."

Its taste, the valuable nutrients it contains, and its digestibility have raised its profile again among consumers in recent decades. It is used in whole grain baking for bread and various other products. It is also a popular ingredient in muesli.

It is particularly beneficial for those with allergies because, due to its easily digestible substances, spelt strengthens the body without burdening it.