Table of Contents
Spelt is an ancient grain that has gained popularity for its nutty flavor and nutritional benefits. Preparing and storing organic spelt correctly ensures you get the best flavor and maximum freshness for your whole grain recipes.
Choosing Organic Spelt
Start by selecting high-quality organic spelt from a reputable supplier. Look for grains that are intact, dry, and free from pests or mold. Organic certification ensures the grain is free from synthetic pesticides and chemicals, making it healthier and more environmentally friendly.
Preparing Spelt for Cooking
Before cooking, rinse the spelt thoroughly under cold water to remove any dust or debris. You can soak the grains for several hours or overnight to reduce cooking time and improve digestibility. After soaking, drain the spelt well.
To cook, combine one part spelt with three parts water or broth in a pot. Bring to a boil, then reduce heat and simmer for about 45-60 minutes until tender. Drain any excess liquid and let it cool before using in recipes.
Storing Organic Spelt
Store dried spelt in an airtight container in a cool, dark, and dry place, such as a pantry or cupboard. Proper storage prevents moisture, pests, and spoilage, extending the grain’s shelf life. Typically, dried spelt can last for up to a year under ideal conditions.
If you buy spelt in bulk, consider dividing it into smaller portions and storing them separately. This way, you minimize exposure to air and light each time you access the grains.
Freezing Spelt for Extended Storage
For longer storage, you can freeze dried spelt. Place the grains in an airtight, freezer-safe container or vacuum-sealed bag. Frozen spelt can last up to two years and helps prevent pests and mold. When ready to use, simply thaw at room temperature.
Using Prepared Spelt in Recipes
Once cooked and stored properly, spelt can be used in a variety of recipes such as salads, soups, bread, and grain bowls. Its nutty flavor adds depth to any dish, making it a versatile addition to your whole grain repertoire.