For many, spelt and farro are interchangeable. Like farro, "it's is a hearty and easily digested grain with a nutty flavor and chewy texture. It's used in sides, soups, and salads. It can also be cracked or ground into flour to make pasta and bread. Much like rice, it's versatile enough to be served for breakfast, lunch, dinner, and even dessert. Since it's relatively higher in protein and lower in gluten, it's a healthier alternative to rice and pasta."

Yes, the above is quoted from our farro page. Why? Well, because when people use and talk about spelt, it's unclear if they mean emmer (Triticum dicoccum), spelt (Triticum spelta), or the family of grain that includes both of them. For example, Murray, Pizzorno, and Pizzorno talk about the benefits of spelt in their book Healing Foods, and they describe it as being the same as "farro." Others insist that farro should be defined more narrowly as strictly emmer.

Given the confusion-slash-controversy, it seems safe to say that spelt and farro are interchangeable as far as uses and nutrition go, but they differ in terms of quality, with farro being the one with the better mouthfeel. Both are awesome.