Spelt
  (Triticum Spelta)

Spelt requires very little nitrogen to grow effectively, making it an ideal crop for organic growers. There is no need for herbicide spraying, because it naturally chokes weeks, and its very hard husk protects it from insects.

A primary advantage is that Spelt can easily be substituted for wheat in cases of wheat allergies in the making of breads and pastries. It is easily digested and it has a flavor reminiscent of hazelnut.

Kamut

Kamut has remained the same plant since its origins and dates back to ancient Egyptian times. By contrast, modern wheat varieties have undergone many hybrid changes over the years.

Although related to spring Durum wheat it has a grain two to three times the size of the wheat grain. Kamut thrives without the use of chemical fertilizers or pesticides, making it the cereal grain choice of many organic farmers.

While low in gluten, making it a great alternative for those who suffer from allergies to gluten. Kamut has a protein content much higher than modern wheat species. And, it's nutty flavor and chewy texture make is a very enjoyable alternative that can be cooked as a whole grain much like rice. The higher protein content and sweet flavor make it a great choice for breads and pastries.