Durum

Durum, or durum wheat, is a hard variety of wheat scientifically named Triticum durum. It has a high protein content and strong gluten, giving the kernels a hard texture and a yellow endosperm. The grain is typically milled to semolina, the coarse flour used to make pasta and related products.

Durum is cultivated primarily in warm, dry regions with well-drained soils. Major producers include Canada (notably Saskatchewan), Italy, Turkey, and the United States. After harvest, durum is milled into semolina or durum flour. Semolina is coarsely ground and forms the basis of most pasta dough; finer durum flour is used for couscous and certain types of bread when blended with other flours.

Because of its gluten strength, durum yields firm, al dente pasta that holds shape during cooking. It is less suitable for bakery bread on its own because its gluten is less extensible; bakers typically blend durum with softer wheats to improve rise and crumb. Durum is widely associated with pasta production worldwide, and semolina-based products appear in many regional cuisines.

Durum color is naturally yellow due to carotenoids, and the grain provides protein, carbohydrates, minerals, and B vitamins. Like other gluten-containing grains, durum is not suitable for people with celiac disease or gluten intolerance. Historically cultivated in the ancient Near East and later spread across the Mediterranean, today major production centers include Canada and Italy, among others.