By Harold McGee
Spelt, T. spelta became known as Dinkel in southern Germany, where it has been grown since 4000 BCE. It’s often confused with emmer (farro). Spelt is remarkable for its high protein content, as much as 17%. It’s still used to make breads and soups. Central Europeans make Grünkern, or “green kernel,” by gently drying or roasting the green grain and milling it for use in soups and other preparations.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.