Whole spelt (or dinkel) grains are the intact kernels of the ancient spelt variety, a close relative of wheat. These grains retain their outer bran, germ, and endosperm, making them highly nutritious and rich in fibre, protein, vitamins (such as B-complex), and minerals like magnesium and phosphorus. Spelt grains have a slightly nutty, sweet flavour and a chewy texture when cooked.

They are versatile and can be used in a variety of dishes, such as salads, soups, and stews, or as a hearty alternative to rice or quinoa. Spelt grains can also be soaked and sprouted for added nutritional benefits or ground into flour for baking breads, pastries, and pasta. Their robust flavour and nutritional profile make them a popular choice in both traditional and modern recipes.

Kibbled Dinkel (spelt) is a form of cracked spelt grain, where whole spelt kernels are coarsely crushed to create small, irregular pieces. This process retains the nutritional value of the whole grain, including fibre, protein, and essential vitamins. Kibbled spelt has a slightly nutty flavour and a chewy texture, making it a versatile ingredient in various dishes.

It can be used in a variety of ways, such as in soups, stews, salads, or as a side dish similar to rice or couscous. Kibbled spelt can also be added to baked goods like bread and crackers for added texture and a hearty, rustic appeal. It is a great option for people seeking a nutritious, whole grain alternative in their meals while enjoying the benefits of spelt's easier digestibility compared to modern wheat.