blíí

Blé is the French name for wheat, a cereal grain in the genus Triticum. The most widely cultivated species is Triticum aestivum, or bread wheat, while Triticum durum is used for pasta and semolina. Other cultivated relatives include spelt (T. spelta) and emmer (T. dicoccum).

Wheat was domesticated in the Fertile Crescent around 9,000–10,000 years ago and subsequently spread worldwide. It is grown in many temperate regions with varying climates, and major producing countries include China, India, Russia, the United States, and the European Union.

In milling and baking, wheat grains are processed into flour. Hard wheats yield flour with higher gluten strength, suitable for bread, while soft wheats are used for pastries. Durum wheat is milled into semolina for pasta. Whole wheat flour contains bran and germ; refined flour is milled closer to starch.

Nutritively, wheat is mainly carbohydrate-rich, with protein content that varies by variety. Gluten proteins give dough its elasticity. Whole-grain wheat provides dietary fiber, B vitamins, iron, and other minerals; refined flours have reduced nutrient density.

Economically and culturally, wheat is a staple food and a major agricultural commodity around the world. Production and trade are affected by pests and diseases such as rusts, as well as by weather and climate conditions.