Spelt is one of the world’s oldest cultivated cereals, with evidence of its cultivation dating back to 7000 BC in the Fertile Crescent region. It was a common food among the Assyrians, Babylonians and ancient Egyptians, as well as many other peoples in the Middle East and North Africa.
It was later introduced to Greece and subsequently became a staple of the Roman diet. In ancient Rome, the puls or farratum was regarded as an auspicious dish, symbolising abundance and fertility, which is why it was traditionally offered to newlyweds.
In addition to salt, centurions received a significant portion of their pay in the form of spelt. To ensure a bountiful harvest during the Ides of March (i.e. the middle of the month of March), spelt grains and salt were offered to all rural deities, especially Demeter, the goddess of the earth.
Spelt is widely regarded as one of the healthiest and most nutritious foods.
As with other cereals, spelt is an excellent source of carbohydrates, which provide the body with energy. Whole spelt contains fibre, which slows down blood sugar spikes. Spelt is also a good source of minerals and contains significant amounts of vitamins, especially B vitamins.
Now, all you need to do is decide how to prepare it: spelt makes a great alternative to rice for delicious salads, and you can add whatever ingredients you like. It goes well with all sorts of soups and broths. The possibilities are endless: try it for yourself and see!
Barley was the first crop to be cultivated by humans. However, after being favoured for centuries, wheat became more prevalent and the use of barley declined.
However, barley is currently experiencing a true ‘rebirth’: it is growing in popularity worldwide and has firmly established itself as a prized crop.
Roman gladiators were known to eat barley because of its energy-boosting properties. Today, barley is highly valued for its high mineral content. It contains B vitamins and vitamin E, has anti-inflammatory properties and promotes digestion.
Its pleasant taste makes it a versatile ingredient in the kitchen.
Barley can be used to make all sorts of dishes, such as soups, broths, salads, and even risotto (known in Italy as ‘orzotto’).
