The genesis of Franconian green spelt came about 350 years ago thanks to the ingenious minds of farmers in north-eastern Baden-Württemberg. The maturation of spelt, formerly the most important bread grain in southern Germany, was often risky in this inherently barren region. Instead of waiting, people harvested the unripe spelt and dried it over an open hearth or in an oven. Thus was born the Franconian green spelt.
Green spelt is obtained from hulled spelt grain that is kiln-dried in the dough-ripe stage over a wood fire (roasted). Green spelt can be used as a whole grain, coarse meal, semolina, flakes or flour. Because it is harvested in its green state, green spelt is particularly rich in vitamins and minerals; its protein and fat percentage is significantly higher than that of other cereal grains.
Traditionally used as a soup ingredient and for breaded cutlets, green spelt is used in modern cooking in various ways, e.g. in dumplings, stews, salads, cakes and pastries.