Dinkel milch biography
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Spelt
Species of wheat
This article is about the wheat species.
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For the past tense and past participle of "spell", see Spelling.
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.
Dinkel milch biography
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.
Description
Spelt is a species of Triticum, a large stout grass similar to bread wheat.
Its flowering spike is slenderer than that of bread wheat; when ripe, it bends somewhat from the