Small spelt is a cereal that appeared more than 10 000 years ago. Surprisingly, it managed to cross all these centuries without undergoing any mutation. It is important to distinguish the small spelt (triticum monococcum) from the spelt wheat (triticum spelta) that would be one of the ancestor of wheat.

Small spelt is a specific spelt that grows in Provence, particularly around the Mont Ventoux. Its grains contain 8 essential amino acids and are rich in calcium, phosphorus and magnesium.

Cooking tip : small spelt flour is mainly used to prepare bread but can be used to make pasta or biscuits.

Composition : Organic small spelt flour

Producer : Moulin Saint-Joseph

Origin : Grans, Provence (France)

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