Spelt Wheat

Spelt wheat is an ancient grain, a variety of wheat that has been cultivated for thousands of years. It is a type of farro, with a nutty flavour and a slightly chewy texture. Spelt is grown in Europe and North America, and is typically milled into flour for baking.

Spelt flour is used in a variety of baked goods, including bread, cakes, and biscuits, offering a slightly different flavour and texture to standard wheat flour. It can also be found in breakfast cereals and as a whole grain in salads and grain bowls. Manufacturers use it for its nutritional profile and distinct taste.

Spelt wheat is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of dietary fibre, protein, and various micronutrients. Like other wheat varieties, spelt contains gluten. Evidence does not suggest adverse health effects from consuming spelt wheat at typical dietary intakes. No specific regulatory limits or ADIs have been set for spelt wheat itself.