WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| durum wheat
Language: English
Description: Durum wheat is the main constituent of most pasta, and is a hard, high-protein wheat. It provides most flour used for pasta-making and is generally milled into very fine semolina. It is a nutritious winter wheat resistant to spoilage during transport and storage. It has a golden berry, vitreous in consistency. When it is milled, it shatters into grains known as semola or, depending on the grade, semolina. If it is used for bread it should be mixed with other grains and needs to be kneaded a great deal.
Latin: Triticum durum
See foods and dishes: farina di semola rimacinata, pasta, semolina
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