WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

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.