Thus, the meaning of the ancient Greek word ζειά ([zeiá]) or ζέα is either uncertain or vague, and has been argued to denote einkorn[6] or emmer rather than spelt.

[7] Likewise, the ancient Roman grain denoted by the Latin word far, although often translated as 'spelt', was in fact emmer.

[10] Genetic evidence indicates an initial hybridisation of a domesticated tetraploid wheat and the diploid wild goat-grass Aegilops tauschii.

[10][11] The spelt genome continues to influence the breeding of modern hexaploid bread wheat through recent hybridisation.

Among the differences were spelt's larger grain size, greater fertility of tillers, and longer fruiting spikes.

[18] In the Middle Ages, spelt was cultivated in parts of Switzerland, Tyrol, Germany, northern France and the southern Low Countries.

[19] Spelt became a major crop in Europe in the 9th century CE, possibly because it is more suitable for storage and being husked makes it more adaptable to cold climates.

[20] Since the beginning of the 21st century, spelt has become a common wheat substitute for making artisanal loaves of bread, pasta, and flakes.

Spelt contains gluten, and is therefore suitable for baking, but this component makes it unsuitable for people with gluten-related disorders, such as celiac disease.

[25] In comparison to hard red winter wheat, spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio.