Farina

Farina is a term with multiple meanings in different culinary and linguistic contexts. In Italian, farina simply means flour or meal obtained by grinding cereal grains, most commonly wheat, and is used as a general ingredient in baking and cooking. In English-language usage, farina historically referred to a hot breakfast cereal made from finely ground wheat kernels, produced by several manufacturers since the 19th century; one well-known example was a product marketed simply as farina, similar in form to Cream of Wheat.

Etymology and scope: The word derives from Latin farina, meaning flour or meal, and entered Italian as farina. In English, the name was adopted to denote a specific prepared cereal, though in modern cooking the term farina is more often encountered in reference to flour in Italian or general baking contexts.

Culinary uses: As flour, farina is used in baking, thickening sauces, and as a coating for fried foods. It is one of many forms of wheat flour, which can be refined or enriched and may come in various varieties such as all-purpose or bread flour. In Italian cuisine, farina (flour) is a staple ingredient in doughs, batters, and as a thickener in soups and sauces. The hot cereal form of farina is prepared by cooking the finely milled wheat with water or milk until it thickens, then served with toppings such as sugar, butter, or fruit.

Nutrition and processing: The nutritional profile of farina depends on the grain and processing. Plain wheat flour is primarily carbohydrate; enriched versions may add iron and B vitamins. The hot cereal version provides energy and can be fortified or flavored according to taste.

See also: flour, cereals, semolina, breakfast cereals.