Spelt (Triticum aestivum subsp. Spelta) is closely related to today's common wheat.
Over the past few years, the cultivation of spelt has increased again. Although its yields are not comparable with the one of wheat, it is more resistant to diseases and even on poor soils, good qualities can be achieved.
In contrast to wheat, spelt glumes adhere closely to the grain. For this reason, an additional step - the hulling - is needed when processing the spelt.
The boom of spelt is also connected to the fact that people who are allergic to wheat products (which must not to be confused with celiac disease), substitute wheat with spelt to achieve higher tolerance.