Spelt is a coarse, hardy type of wheat, Triticum spelta, cultivated predominantly in Europe and one of the oldest cultivated wheats. Its grain keeps its husk through harvest, which protects it in the field but requires extra dehulling before milling. Unripe grains are traditionally used in soups, and the ripe grain is milled into flour with a nutty flavour prized in artisan breads, pasta, and cereals. Although often marketed as a wholesome alternative grain, spelt contains gluten and is not safe for people with coeliac disease, a point that matters as its popularity grows.