durumvehnästä

Durumvehnä is a type of wheat, scientifically known as Triticum durum. It is the second most cultivated wheat species globally, following common wheat. Durum wheat is characterized by its hard kernels and high protein content, particularly gluten. This high gluten content makes it ideal for producing pasta and couscous, which require a firm texture that can withstand boiling.

The plant itself is tetraploid, meaning it has four sets of chromosomes, unlike common wheat which is hexaploid. Durum wheat is primarily grown in regions with a Mediterranean climate, such as Southern Europe, North Africa, and parts of North America and Asia. Its cultivation requires warm, dry conditions.

The grain's color is typically amber, and its texture is very hard, making it difficult to mill into flour for bread baking, which is why it is less commonly used for leavened breads compared to common wheat. However, its unique properties are essential for many traditional food products. Semolina, a coarse flour derived from durum wheat, is the principal ingredient in most pasta.

In addition to pasta and couscous, durum wheat is also used in some types of flatbreads and as a thickening agent in certain dishes. Its nutritional profile is rich in carbohydrates, protein, and essential micronutrients like B vitamins and iron. The distinct properties of durum wheat are central to its culinary significance.