Fränkischer Grünkern

Franconian spelt has been grown in the north-eastern part of the German region of Baden-Württemberg for more than 300 years, and it is still a staple ingredient in the regional cuisine. It is a traditional grain that is mostly used in different soups and stews, such as Grünkern soup and vegetarian croquettes.

Today, it is also served as a part of exquisite main courses like breaded cutlets, dumplings, and meat and vegetable casseroles (Eintopf). It is harvested unripe, thus preserving its naturally nutty aroma and typically strong, spicy, and aromatic flavor.