Understanding Durum Wheat: The Pasta Wheat of Choice

Durum wheat (Triticum durum) is a species of wheat that is grown for its hard, high-protein kernels that are used to make pasta, bulgur, and couscous. It is also known as "durum wheat" or "pasta wheat." Durum wheat is native to the Middle East and North Africa, but it is now grown in many parts of the world, including Europe, North America, and Australia.

Durum wheat is different from other types of wheat in several ways:

1. Hardness: Durum wheat kernels are much harder than those of other wheat species, which makes them ideal for producing pasta and other products that require a firm texture.
2. Protein content: Durum wheat has a higher protein content than other wheat species, which gives it a stronger gluten network and helps it hold its shape during cooking.
3. Color: Durum wheat is typically a light beige or golden color, whereas other wheat species may have a more yellow or red tint.
4. Growing conditions: Durum wheat is typically grown in hot, dry climates with well-drained soil, which allows it to thrive in areas where other types of wheat might not do as well.

Overall, durum wheat is a unique and versatile crop that is used to make some of the world's most popular food products.