The first evidence of the cultivation of spelled back to 7000 BC, confirming that this cereal has accompanied the early agricultural experiences of human beings. In ancient Rome, for example, the Farro (spelled) was the cereal base which were produced breads, loaves, cakes, soups, etc ...

The producing regions are spelled Burgundy, Provence, Alsace and Eastern Europe. In the Spanish state, spelled has been cultivated until early last century in the north.

Spelled develops during the growth phase of a thick crust completely protects any type of air pollution. It also responds negatively to stimuli caused by chemical treatments, making it an excellent product for organic farming.

Food is an excellent anti-stress due to its high magnesium content (0.15%), ten times higher than any variety of wheat, thus favoring sleep. Spelt is much richer in protein than wheat (wheat 11.5% rate versus 15% of the spelled). It is also richer in iron, phosphorus and vitamins A, B and E.

Another important element is that even spelled percentage contains more gluten than wheat, is much more tolerated by those with digestive difficulties of assimilation to gluten. This is because by its very nature, spelled has not undergone any processing or handling hybridization.