It is really different from usual spelt, which was crossed with wheat and has shorter straws.
Edit: maybe this is interesting to some so I'll write a short paragraph about older varieties. There is also Einkorn and Emmer. Einkorn is considered the ultimate ancestor of all modern wheat varieties. It has been grown 10k years ago and is diploid with only two chromosome sets. Then there is Emmer, which is also ancient and appeared shortly after Einkorn. It is tetraploid and yields two corns per spikelet. If you want to eat like an Egyptian Pharao you can eat bread made out of Emmer ;-)
Rye is entirely different. It is very hardy and frost resistant and can't be baked without sourdough because of the amylase.
At the start of the Neolithic, besides barley, 2 species of wheat were domesticated separately and they evolved through domestication into einkorn wheat and emmer wheat.
Einkorn wheat has always remained a minor crop, while either barley or emmer was the major crop, depending on soil and climate. For instance in the early Ancient Greece barley was the most important, while in the early Roman Republic emmer was the more important. Later, emmer ("far" in Latin) was mostly replaced by durum wheat ("triticum" in Latin), and even later durum wheat was mostly replaced by the hexaploid bread wheat ("siligo" in Latin).
Besides the original emmer and einkorn, other wheat subspecies have appeared many thousands of years later after domestication, either through mutations, like the tetraploid durum wheat (pasta wheat) or through hybridization, like the hexaploid bread wheat (and also the hexaploid spelt wheat).
Why is that? I thought nitrogen is taken in through the roots, then distributed as other ground-based nutrition, regardless of the height.