Pearled Spelt is a whole-grain cereal, supplied in 1 kg bags inside a 10 kg box. Double-refined, with the bran and germ removed, it cooks in 30 to 40 minutes without soaking, which makes it a fast, practical grain for everyday professional cooking. With a rustic flavour and a firm bite, it is a versatile base for soups, salads, risottos and side dishes. It is the grain, not a flour.
Pearled spelt, the grain
Spelt is an ancient wheat. In its pearled form, the outer bran and germ are polished away, which shortens cooking and removes the need to soak. The result is a clean, even grain that keeps a pleasant firmness when cooked, similar to barley or risotto rice in the kitchen.
Not a flour
This product is the whole pearled grain, not spelt flour. It is meant to be cooked and eaten as a grain, in soups, salads and risottos, rather than ground into doughs. For baking with spelt you would need spelt flour, which is a different product.
How to use it
Rinse the grains, then simmer in water or stock for about 30 to 40 minutes until tender but still firm; no soaking is needed. Use it hot in soups and risotto-style farrotti, or cooled in salads with vegetables, oil and herbs. It pairs well with pulses, cheeses and roasted vegetables and is a good alternative to rice.
Logistics and delivery by LAPA
LAPA supplies professional ingredients to over 1,500 chefs across Switzerland, from Zurich to Geneva, Basel, Lugano and Bern, with dedicated logistics and refrigerated delivery where required and partner carriers beyond the LAPA fleet. Order Pearled Spelt 1 kg today for soups, salads and risottos.
