Spelt: Difference between revisions
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*[https://en.wikipedia.org/wiki/Spelt Spelt at Wikipedia] | *[https://en.wikipedia.org/wiki/Spelt Spelt at Wikipedia] | ||
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Revision as of 05:35, 30 October 2017
Spelt (Triticum spelta; Triticum dicoccum), also known as dinkel wheat[4] or hulled wheat, is a species of wheat cultivated since approximately 5000 BC.
Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (Triticum aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. It is a hexaploid wheat, which means it has six sets of chromosomes. Over the years 2004 to 2014, spelt gained widespread popularity as a wheat substitute for making artisan breads, pasta and cereals.