A hard variety of wheat with high protein content, primarily used to make pasta, semolina, and couscous.
From Latin 'durum,' meaning 'hard,' referring to the hardness of the wheat grains. The scientific name 'Triticum durum' specifies this species of wheat that differs from soft bread wheat.
Every pasta you eat probably contains durum wheat—this single crop variety has shaped Mediterranean cuisine so completely that Italian food is basically unimaginable without it, yet most people have no idea what makes their pasta special.
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