Spelt Berries: Whole Spelt Grain and How to Cook It
Learn about spelt berries, how to cook the whole grain and where they fit in the wheat family.
Spelt berries are whole kernels of spelt, a type of wheat. They cook into chewy, nutty grains that can be served warm as a side or cooled for a salad. The “berry” is the kernel itself; there are no berries to pick off a bush.
Look for whole spelt berries if you want intact grain. Spelt flour, flakes and pearled products are different forms and will not cook the same way.
How are spelt berries different from farro?
The names overlap. In Italian, spelt can be called farro grande, while emmer is farro medio and einkorn is farro piccolo. A package labeled simply “farro” may not make the wheat variety or degree of pearling obvious. Read the ingredient list and cooking directions if you need a particular product.
Whole spelt berries have a substantial chew. Pearled farro has had some bran removed and may cook faster. Either can be enjoyable in a grain salad, but plan the cooking separately.
How to cook spelt berries
The Whole Grains Council suggests soaking spelt berries overnight, then cooking 1 cup of grain in 4 cups water for about 45–60 minutes. Follow your package if it differs: grain age and processing affect the timing.
- Sort and rinse the berries. Soak as directed, then drain.
- Add fresh water, bring to a boil and reduce to a simmer.
- Taste several grains toward the end of the suggested range. They should be tender in the center while retaining a pleasant chew.
- Drain excess water. Cool before mixing with salad greens, or serve warm with vegetables.
Where do they work best?
Their firm texture makes them useful in soups, pilafs and grain bowls. Try cooked spelt with peas and herbs, or with mushrooms and a sharp dressing. If a recipe needs a soft, fast-cooking grain, cook the spelt separately and consider how its chewy texture will change the dish.
Does spelt contain gluten?
Yes. Spelt is wheat and contains gluten. A product labeled “wheat-free” is not automatically gluten-free, and spelt is not suitable for someone with coeliac disease.