durumgries

Durumgries, also called durum semolina or Hartweizengrieß in German, is a coarse meal produced from the endosperm of durum wheat (Triticum durum). It is obtained by milling the grains to a larger particle size than standard flour, resulting in pale yellow granules rich in starch and gluten. The color comes from carotenoid pigments in the durum grain. Durumgries differs from finer semolina primarily in texture and culinary applications.

In cooking, durumgries functions as a hot cereal and thickener, and is used to make traditional semolina puddings (Grießbrei) and dumplings (Griesknödel) in German-speaking countries. It is also a base ingredient in some pasta and couscous preparations, especially where a coarser texture is desired. In many cuisines, it is cooked in water or milk and sweetened or used in savory doughs.

Nutritionally, durumgries provides protein, iron, B vitamins, and dietary fiber in varying amounts depending on processing. It contains gluten and is not suitable for those with gluten intolerance.

Durumgries is widely available in Europe and other regions where durum wheat is cultivated. Storage should be in a cool, dry place in an airtight container to prevent moisture and pest damage. See also durum wheat, semolina, and couscous.