PLEASE NOTE THAT SPELT CONTAINS GLUTEN!!

Spelt is a distant cousin of wheat (Triticum Spelta) with a deep nut like flavour and can be used in all the same ways as wheat, so it is very versatile.  It has a tough outer husk which protects the seed grains from insects, sprays and rodents, otherwise it is similar in form to wheat but with a thicker stem that was originally used for thatching.   Originally native to Iran and South Eastern Europe, spelt is one of the world’s most ancient grains, with a history that can be traced back over 7000 years.  Spelt was one of the first grains used to make bread and is mentioned several times in the Bible. Distribution expanded in the Bronze Age throughout Europe and the Balkans, it also played an important role in Greek and Roman civilisations serving as a staple grain and it was used for its healing properties in the Middle Ages.  It was thought to have originally been brought to England by the Romans, who marched through France fuelled by spelt bread.  Considered to be a hybrid between Emmer Wheat and Goat's Grass, spelt was grown extensively in the USA until the 20th Century, when it was replaced by modern wheat varieties which harvest more easily and grow more prolifically. 

Over the last few years, Spelt has once again increased in popularity as its nutritional and health benefits have become more widely recognised.   Spelt is higher in protein than most modern wheat varieties and is widely thought of to be of benefit to those suffering from IBS and to be suitable for those with wheat intolerances.  This is due to its unique gluten structure, which is more delicate and brittle and is therefore more easily absorbed by the body.

Roger was first alerted to the benefits of spelt by his sister Rosemary who was suffering from stomach cancer, and who had told him of her doctor's advice to try this grain because of it's natural digestive properties.  She could not find spelt being sold anywhere in the UK.  So, with seed imported from all over Europe, Roger chose to grow spelt as one of the first experiments on the farm, to try and find a crop producing grain suited to our soil and climate, for flour and bread that would have dietary benefits.

These trials were successful and the first harvest took place in 2004.  Since then, the Sharpham Park food brand has launched a delicious selection of organic spelt mueslis, pure organic spelt puffs and honey coated puffs, as well as a selection of granolas and porridge and a diverse selection of sweet and savoury biscuits.  The world's first dedicated organic spelt mill was opened in June 2007 by the Countess of Wessex, and the farm now grows and mills its own wholegrain and white spelt flour, and their 'hero' pearled spelt - a delicious rice substitute in risottos, soups and stews. 

A growing following of bakers around the country are also enjoying the qualities of Sharpham Park spelt with which they are making spelt bread and pastries.

Sharpham Park spelt is all grown organically in the West Country, and passes through our mill for de-husking, cleaning and milling.  The majority of spelt produce in England has been imported from either America, Europe or the Ukraine, and comes in already de-husked - thereby losing freshness and nutritional quality.  The combine harvester cannot remove the husk, so we store it with this on, and only remove it just before it is processed in our Mill.  In buying Sharpham Park spelt, you can be assured of low food miles, West Country provenance and, because we only mill in small batches, a freshness that is unrivalled.

For a pdf download of spelt facts, please click this link