Grain
Triticum spelta
C tier
Triticum spelta is spelt, a hulled hexaploid wheat whose grain remains enclosed in tough glumes until dehulling, with fragile gluten and a sweet, nutty whole-grain flavour distinct from modern free-threshing bread wheat. Grown historically across cooler European soils and revived in organic systems, it bridges ancient hulled cereals and contemporary specialty baking. Culinary use includes whole berries, flakes, and stone-ground flour for aromatic breads, pasta, pancakes, and porridge. Cracked, rolled, soaked, and fermented spelt suit sourdoughs and flatbreads; bakers handle dough gently because spelt gluten is extensible but less elastic than strong Triticum aestivum bread flours.
Also known as: Dinkel, Central European spelt, Farro grande trade spelt, Organic specialty spelt
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Characteristics
Preparations
Traits
History
Spelt appeared among early hulled hexaploid wheats linked to Near Eastern and Caucasian agricultural complexes.
Central European prehistory and classical accounts document spelt (Dinkel) as a regional staple grain.
Medieval central Europe relied on Triticum spelta for bread on cooler, poorer soils less suited to common wheat.
Linnaean and later botanical systems fixed Triticum spelta as the scientific name for true spelt.
Free-threshing common wheat largely displaced spelt until organic and heritage markets revived it.
Specialty bakers and organic programmes restored Triticum spelta flour and berries to wider retail.