Plant · P-674

Spelt

Triticum spelta

Spelt is a hulled ancient grain that is actually the same species as ordinary bread wheat, ground into flour for bread and biscuits or made into a nutty pasta. Winter types are by far the more productive, outyielding spring-sown spelt and tolerating cold, wet early seasons better than most other wheats. The husk protects a large share of the harvest weight, so threshing yield has to be planned around dehulling loss, but people who react to common wheat products sometimes tolerate spelt better - even though it still contains gluten and is not safe for coeliac disease.