Please specify if for cooking or growing. An ancient subspecies of wheat, Spelt was the chief grain in Egypt and Greece and cultivated everywhere throughout the Roman Empire and its colonies. Spelt is an agricultural misfit to modern agribusiness and is rarely grown now-a-days. But because of its light texture and lively but delicate gluten, spelt is making a comeback with today's discerning bakers. Suitable anywhere you'd use an all-purpose whole wheat flour. Everyone should try Spelt.