Learn about the 6 main varieties of wheat

For a few years wheat has had a bad reputation among many people interested in healthy eating. Its protein (gluten) is blamed for causing inflammation and allergies. However, before it was a staple food for much of humanity. Let’s break down its qualities.

For the ancient Egyptians, the sown grain of wheat that dies in the ground (because it then germinates and becomes a plant) represented the resurrection. For the ancient Greeks, the cultivation of wheat was one of the gifts of the goddess Demeter.

The Bible is full of parables of wheat. Jesus announced that the kingdom of heaven was like a man who sows grains of wheat in his field. In mysticism, the secretly germinating grain is a parable of the rebirth of the human heart, hidden from view. How is it possible that wheat has lost so much charm today?

Each culture has its grain

The systematic cultivation of cereals began about 10,000 years ago. Agriculture made it possible for nomadic peoples to settle permanently in a certain place and for towns and cities to be built.

Each great civilization took the grain that best suited its land: rice was grown in Asia, corn in America, and millet in Africa. Around the Mediterranean, wheat was chosen, while in the northern European regions, rye and barley were also adopted.

After barley, wheat is the second oldest grain. The oldest finds date from between 7800 and 5200 BC Wheat arose from the crossing of various types of grasses and wild grains in the Middle East, in the so-called Crescent or Fertile Crescent, which spanned from Egypt to Assyria. Around 2000 BC wheat reached Europe in the course of the Indo-European migrations.

The 6 most important wheat varieties at a glance

Wheat varieties have significantly different qualities and it is convenient to know them in order to choose the one that best suits personal tastes and needs:

1. spelled

The spelled comes directly from wild wheat and It is one of the oldest forms of cultivated wheat. In the 20th century, this grain became residual because its crop yield is low compared to other wheat varieties.

Now there is a tendency to value spelled for its flavor and because It has a higher content of nutrients and antioxidants. For example, spelled contains twice as much lutein as common wheat and 42% more zinc.

Currently spelled is used on a small scale, and can be found in breads and pasta in “signature” bakeries.

2. Farro wheat or “emmer”

Farro wheat comes from Egypt and it was the first wheat cultivated by man more than 12,000 years ago. This wheat lost its importance in Europe in modern times, but interest in it resurfaced in the 20th century and today you can find various farro-based products such as breads, pastas and craft beers.

A quality of farro wheat is the resistance of the plant, which does not require herbicides and adapts very well to organic methods.

3. Bread wheat

bread wheat or common wheat is the best known common wheat and accounts for 95% of the wheat grown in the world that is used to make bread and pasta.

This wheat is the result of successive crosses carried out by farmers and, in recent decades, in molecular biology laboratories (without resorting to transgenic techniques). In the 1960s these techniques resulted in wheat that was shorter and more resistant to cultivation with fertilizers.

4. Spelled

The spelled probably comes from the territory of Iran. It originated from a cross between the farro and another wild grass.

Spelled was an important commercial grain until the 18th century, then its cultivation steadily declined due to low yields and complex processing (the grain is firmly attached to the shell).

The cultivation of spelled, which is well adapted to the cold and humid climate, has increased in recent years to make breads and beers. Nutritionally it is richer in vitamins B2 and B3 than common wheat.

5. Durum wheat

Durum wheat is the second most cultivated type of wheat. Is richer in protein than common wheat, but it does not perform well in baking, which is why it is used to make the flours used to make dry pasta and couscous.

Durum wheat contains more beta-carotene and its glycemic index is lower than that of soft wheat.

6. Khorasan wheat

Khorasan wheat it is the result of a natural cross between durum wheat and a wild form of wheat. It is one of the oldest cultivated cereals and originally comes from Khorasan (historical area in present-day Iran and Afghanistan).

Due to its resistance to pests, this grain It is very suitable for organic farming and to make pasta.

In stores, this wheat is found under the Kamut brand, patented in the United States.