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 | |
| Synonyms | |
| |
Spelt (Triticum spelta), also known as dinkel wheat 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 onward. 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 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.