Kastamonu Siyez Flour

Spelt wheat is regarded as one of the earliest cultivated crops in human nutritional history. Its name, also known as "Einkorn," derives from the fact that each spikelet contains only a single grain. Spelt is one of the rare agricultural heritage crops that has survived to the present day in nearly its original form from thousands of years ago.

Nutritional Value and Distinguishing Characteristics

Although less productive than modern wheat varieties, spelt wheat possesses high nutritional qualities. Research has shown that spelt wheat contains higher levels of protein, antioxidants, minerals, and vitamins compared to other wheat varieties.

• Protein: The protein content of spelt wheat ranges from 14.1% to 25.2%, whereas bread wheat typically contains 10–12% protein.
• Minerals and Vitamins: Spelt contains higher amounts of phosphorus, calcium, manganese, zinc, iron, copper, and selenium than bread wheat. Additionally, its folate content, which plays a vital role in red blood cell formation, is higher than in other wheat varieties.
• Gluten and Structure: Spelt wheat has a weaker gluten structure and lower water retention capacity compared to modern wheat varieties. Due to this characteristic, it is not commonly used for bread-making.

Production in Kastamonu and Geographical Indication

Kastamonu province plays a significant role in the production of spelt wheat. Its resilience to drought and poor soil conditions has made it one of the region’s key agricultural products. In Kastamonu, spelt wheat is primarily processed into flour and bulgur for consumption.

Kastamonu Spelt Flour was registered as a "Geographical Indication" by the Turkish Patent and Trademark Office on 18 May 2021. This registration mandates that the production, processing, and all other stages of Kastamonu Spelt Wheat must occur within the defined geographical boundaries. Production is carried out using traditional local methods, with grinding performed in stone mills.

Spelt Bulgur and Its Uses

One of the most common products derived from spelt wheat is bulgur. Spelt bulgur is produced by boiling and drying spelt grains, then grinding and sifting them using traditional methods in stone mills. Spelt bulgur qualifies as a whole grain and contains beneficial B vitamins that support digestion and the nervous system, thanks to its high protein and dietary fiber content.

Spelt wheat and its bulgur are used in various regional dishes. Some of these dishes include:

• Sour Spelt Bulgur Pilaf
• Spelt Bulgur Pilaf
• Spelt Noodles
• Spelt Tarhana

In addition, products made from spelt flour and regional dishes made with it hold an important place in the culinary culture of the region.