Pearled spelt is a tasty and healthy alternative to rice. The outer layer of bran is removed to `pearl’ the grain by bouncing it over rotating stones so during cooking it becomes soft, juicy and flavoursome and a delicious and fibre rich addition to salads, soups and stews.

Is an ancient grain which was was cultivated by earlier civilisations such as Mesopotamia in the Middle East around 9000 years ago. In Britain it is first known to have existed as a main crop in 2000 BCE.

A cross between Emmer wheat and Goats grass, it has a distinctive, naturally nutty flavour and unusual and pleasing texture. Unlike common wheat, spelt has not been hybridised or chemically altered, and it remains as simple and hardy as it was when it was first introduced.