Prefers a sunny position in a rich well-drained soil. A fairly ancient wheat that was developed over 8,000 years ago and is still cultivated for its edible seed in the Turkish-Caucasian region at altitudes up to 2100 metres.

Seed - cooked. It is usually ground into a flour and used as a cereal. The seed is low in gluten and so bread made from it will not rise very well.

Seed - sow early spring or autumn in situ and only just cover the seed. Germination should take place within a few days.

Developed through cultivation, it is not known in a truly wild location.