Spelt is an old type of wheat that our ancestors sowed extensively. Spelt is characterized by the fact that the chaff sticks firmly to the grain, similar to barley, thus protecting the grain from contamination, diseases and pests. Spelt is less refined than modern wheat, so it has slightly lower yields compared to wheat and less starch in the grain, but it is richer in proteins, minerals and vitamins. The richness of spelt is best preserved in spelt porridge.