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Description

An ancient and distant cousin of common wheat, spelt can be used just as you would use wheat. Spelt has a slightly nuttier and sweeter flavor, and is higher in protein, fiber and B vitamins, and is more easily digested. It can be ground into flour, or try cooked hulled spelt as a substitute for rice or potatoes, or add to soups and salads.

Organic, Non-GMO Project Verified, Kosher and 100% Whole Grain.

Processed in a facility that handles peanuts and processes wheat and soybeans.

Additional information