Durum is the variety of wheat, and semolina is the endosperm (central
cone of the grain). When the semolina is ground into a fine sand
like consistency, it has a unique colour and texture perfect for
making Pasta.
You mention on your pack that your pasta
is "Slowly dried" How does this affect the Spiral product?
Slow drying is the process that gives pasta
a different texture. Fast heat drying can almost "bake"
pasta, and when cooked can easily turn to glug. Slow
drying takes more time but provides a superior texture.
You have some "spelt" products
in your range. What is "spelt"?
Spelt is often called one of the "Ancient Grains". It
is said Spelt came from South East Asia and spread to the Middle
East some 9000 years ago.
Many people enjoy Spelts nut-like taste. It is generally higher
in protein and fibre than most varieties of wheat. Modern wheats
have been hybridised in such a way so as to suit the processors
but not their public. Many people with sensitivities to modern grains
are able to eat "Spelt" without reactions.
