Scientific name: Triticum spelta L.
Taxonomic Position According to Cronquist (1981)
Spelt wheat has a complex history where a wheat species known from genetic evidence to have originated as a naturally occurring hybrid of a domesticated tetraploid wheat namely emmer wheat and the wild goat-grass Aegilops tauschii. Spelt flour is becoming more popular, and is sold in health food shops and some bakeries in an increasing variety of types of loaf, similar in color to light rye breads but usually with a slightly sweet and nutty flavor. Biscuits, crackers, and pretzels are also produced, but are more likely to be found in a specialty bakery or health food store than in a regular grocer’s shop.