Spelt

This article is about the wheat species. For the past tense and past participle of "spell", see Spelling.

Spelt
Scientific classification Edit this 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[1]
  • Spelta vulgaris Ser.
  • 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] or hulled wheat,[2] is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is considered a health food since it is high in protein. It is comparable to farro.[3]

Spelt was an important staple food in parts of Europe from the Bronze Age to the Middle Ages.

Spelt 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.

  1. ^ The Plant List: A Working List of All Plant Species
  2. ^ a b "Triticum spelta". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 11 December 2017.
  3. ^ Cornish, Richard (February 18, 2014). "What is the difference between farro, spelt and freekeh?". The Sydney Morning Herald.