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.
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 sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Semolina (US: cream of wheat) Semolina is produced from durum wheat, a hard, high-protein wheat. 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 the hard husk or endosperm shatters into grains known as semola or, depending on the grade, semolina. These may then be ground into fine flour.
Latin: Triticum durum
Most frequent country: Italy
See places: Italian food and cuisine
See foods and dishes: farina di semola rimacinata, pasta, semola do trigho duro