A variety of wheat (Triticum monococcum) cultivated in Neolithic times. It has pale red kernels and is a hulled grain (i.e. the glume remains on the grain after threshing), found at farming sites of the 8th and 7th millennia BC. Like the other cereals, it could be used for bread-making or for porridge. It probably originated in southeastern Europe and southwestern Asia, and is still grown in mountainous parts of southern Europe as grain for horses.