Grünkern is the grain of spelt harvested half ripe. The grain is also known as Baden rice.
Here’s what you should know about unripe spelt grain
Grünkern is the grain of spelt harvested half-ripe. The grain is also known as Baden rice. Grünkern (green spelt) comes from the spelt plant. Spelt is a cereal and belongs to the genus wheat. It is closely related to today’s wheat. There are many hybrids between wheat and spelt. In many regions of Germany, both wheat and spelt are cultivated and crossed with each other. Various theories exist about the origin of spelt. It is assumed that the cereal originated from a cross between emmer and common wheat. However, it is also possible that spelt developed as a result of a mutation of the ancient grain Einkorn. Spelt is a very old cereal. The oldest finds appeared in western Georgia. Here, spelt was apparently cultivated as early as the 5th millennium BC. Spelt thousands of years old has also been found in Bulgaria, Romania, southern Sweden and Denmark. In the Neolithic period, spelt cereals were mainly cultivated in northern and central Europe. As early as 1700 years before the birth of Christ, the cultivation of spelt also spread to what is now German-speaking Switzerland. Place names such as Dinkelsbühl or Dinkelscherben indicate the earlier importance of spelt. In the 18th century, spelt finally became one of the most important commercial grains. Normally, spelt is harvested in late August or early September. Since field workers in the 17th and 18th centuries also depended on nutrient-rich food in the summer, parts of the spelt were harvested already unripe. The spelt is still green in summer, so the name green spelt became established for the early harvested spelt parts. However, green spelt cannot be stored in unripe form. It would spoil much too quickly. Therefore, green spelt is kilned. In the kiln, food is dried with the help of heat. The process of kilning has been known since prehistoric times. Traditionally, green spelt is kilned over beechwood fire. Today, however, the drying process is usually carried out in hot air systems. After kilning, the green spelt contains only 13 percent moisture. It now has a much longer shelf life and has developed its typical hearty, nutty aroma. Before further processing, however, the husks must be removed from the green kernel. The husks are mostly used as cattle feed. In Germany, unripe spelt grain is cultivated today mainly in the northern part of Baden. This is where the well-known “Franconian Grünkern” is produced. Many dishes made with Grünkern are now regional cultural assets.
Significance for health
Even St. Hildegard von Bingen appreciated the health-promoting properties of spelt and, therefore, of green spelt. She recommended eating spelt daily and believed that spelt makes you cheerful and healthy. In fact, spelt contains more vitamins and minerals than wheat, for example. It is also easier to digest and therefore good for people with digestive problems. Green spelt contains the amino acids BCAA and tryptophan. BCAA are the so-called Branched Chain Amino Acids. These are branched chain amino acids such as leucine, isoleucine and valine. These play an important role in muscle building and muscle maintenance. Tryptophan is needed for the formation of serotonin. Serotonin is the so-called “happiness hormone”.
Ingredients and nutritional values
Green spelt is one of the healthiest cereals. It is rich in vitamins and minerals and even less starchy than the mature spelt. 100 grams of green spelt contains:
- 324 calories
- 2.7 grams of fat
- 12 grams protein
- 9 grams of fiber
- 64 grams of carbohydrates
It is worth mentioning the high content of B vitamins. In particular, folic acid and niacin equivalents are present in large quantities. Green spelt also contains significantly more vitamin E than, for example, rye or wheat. In addition, green spelt is rich in potassium, phosphorus, copper, manganese, sulfur, zinc, chloride, fluoride, sodium and calcium. A high content of silicic acid is also a characteristic of green spelt. Likewise, the protein content of green spelt is considerable. Thus, with the exception of the amino acid lysine, green spelt contains all essential amino acids. Spelt, and thus also green spelt, also shows lower radioactive contamination than other cereals.The spelt husk of spelt protects the grain from harmful influences from the environment.
Intolerances and allergies
Many people with stomach problems are sensitive to grains. With green spelt, on the other hand, the stomach problems do not usually occur. The grain is well tolerated even by people with sensitive stomachs. Allergies to grains are quite common. Mostly, however, the allergy relates rather to wheat. Triggers of an allergy are various protein components such as globulin, gluten or albumin. Albumin and globulin are mainly found in the outer shell of the spelt grain, gluten is located in the endosperm. Celiac disease is not a pure allergy, but a gluten intolerance. The consumption of foods containing gluten causes inflammation of the intestinal mucosa in those affected. This destroys the cells of the intestinal mucosa and leads to absorption disorders with subsequent nutrient deficiencies. In addition, symptoms such as weight loss, diarrhea, loss of appetite, vomiting or depression appear. In celiac disease, the consumption of all cereal products containing gluten leads to inflammation. Thus, green spelt can also trigger symptoms. People with celiac disease should therefore avoid green spelt.
Shopping and kitchen tips
Although Grünkern is harvested exclusively in June and July, it is available in dried form throughout the year. A good quality green spelt is olive green in color. Brown green spelt, on the other hand, is considered inferior and therefore should not be purchased. In stores, green spelt is available in the form of grains, pearl barley, semolina, flakes, flour and meal. Whole green kernel grains can be kept for two to three years in dry and airtight packaging. Flakes and flour can oxidize quickly and lose their valuable nutrients. Therefore, they should be processed as soon as possible.
Preparation tips
The whole grains, pearl barley, and flakes are good for making into fritters or dumplings. These are popular with vegans and vegetarians as a hearty meat substitute. The fritters taste good as a side dish with potatoes or vegetables. The green spelt dumplings can also be used as a soup garnish. Green spelt grains taste good in casseroles or mueslis. Since the protein structures of the green kernel are damaged during kilning, green kernel flour can only be used in combination with other gluten-containing flours for baking. The basic recipe for preparing the green kernel grains is simple. First, the grains must be thoroughly rinsed in a sieve. Then they should be boiled with twice the amount of liquid for ten minutes over high heat. After that, the grains need to swell, covered, for half an hour. Alternatively, the green spelt can be soaked overnight in cold water. The cooking time is then reduced to ten minutes. This gentle preparation method preserves more vitamins and minerals.
