Pearled Spelt
A delicious accompaniment to all dishes, and as a substitute for rice, lentils or cous-cous. Commonly used in many Italian recipes (where it is known as farro).
Spelt is a natural grain which was brought over from the Middle East around 7000 years ago, and become common in southern England from around 500BC. A cross between Emmer wheat and Goats grass, it has a distinctive, naturally nutty flavour and unusual and pleasing texture. Unlike common wheat, natural spelt has not been hybridised or chemically altered, and it remains as simple and hardy as it was when it was first introduced. British spelt is versatile, delicious, nutritious, and easy to digest, making it a fantastic alternative to other conventional grains.