Durum wheat

Durum wheat (Triticum durum) is a tetraploid wheat species cultivated chiefly for its hard, protein-rich kernels, which are milled into semolina for pasta and other foods.

Wheat: Wheat is a group of cereal grasses domesticated for edible grains rich in starch and protein. Durum is one cultivated wheat species, distinct from bread wheat and other wheats.
Pasta: Pasta is food made from an unleavened dough, commonly shaped and cooked by boiling. Semolina from durum is the principal raw material for many dried pastas.
Wheat breeding: Wheat breeding is the selection and crossing of wheat plants to develop improved varieties. Breeders select durum for yield, disease resistance, and semolina-processing traits.
Emmer wheat: Emmer wheat is an ancient hulled tetraploid wheat cultivated since early agriculture. Domesticated emmer is the principal ancestral lineage from which durum wheat arose.
Cappelli wheat: Cappelli is a traditional Italian durum wheat cultivar selected in the early twentieth century. It became a prominent Italian durum variety before modern breeding reshaped cultivation.
Tetraploidy: Tetraploidy is the condition of having four complete sets of chromosomes. Durum carries four chromosome sets, inherited through its evolutionary lineage.
Couscous: Couscous is a North African food of small steamed granules traditionally made from semolina. Durum semolina is rolled into the granules used for traditional couscous.
Grain hardness: Grain hardness is the resistance of a cereal kernel to being fractured during milling. Durum's hard kernels produce coarse particles and limit floury damage during semolina milling.
Wild emmer: Wild emmer is a wild tetraploid wheat native to the Fertile Crescent. Its genome contributed the ancestral A and B subgenomes found in durum.
Kamut: Kamut is a registered trademark used for a marketed organic khorasan wheat product. Its marketing as an ancient wheat invites comparison with durum, though it is a different wheat type.

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