Spelt

Spelt
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Monocots
Clade:	Commelinids
Order:	Poales
Family:	Poaceae
Subfamily:	Pooideae
Genus:	Triticum
Species:	T. spelta
Binomial name
Triticum spelta L.
Synonyms[1]
Spelta vulgaris Ser. Triticum aestivum ssp. spelta (L.) Thell Triticum arias Clemente Triticum elymoides Hornem. Triticum forskalei Clemente Triticum palmovae G.I.Ivanov Triticum rufescens Steud. nom. inval. Triticum speltiforme Seidl ex Opiz Triticum speltoides Flaksb. nom. inval. Triticum zea Host Zeia spelta (L.) Lunell

Spelt (Triticum spelta), also known as dinkel wheat^[2] is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is high in protein and may be considered a health food.

Spelt was cultivated from the Neolithic period onwards. It was a staple food in parts of Europe from the Bronze Age to the Middle Ages. It is used in baking, and is made into bread, pasta, and beer.

It is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. It is a hexaploid, most likely a hybrid of wheat and emmer.