durum

/ ˈdjʊərəm /

noun

1. a variety of wheat, Triticum durum, with a high gluten content, cultivated mainly in the Mediterranean region, and used chiefly to make pastas

Word History and Origins

Origin of durum¹

C20: short for New Latin trīticum dūrum, literally: hard wheat

Example Sentences

On the other hand, crops such as sunflower, durum wheat, soybean, chickpeas, lemon and okra could become more viable, particularly in southwestern England or near the Scottish coast.

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Visitors to Puglia, a major producer of durum wheat, can try handmade pastas in a variety of shapes, paired with broccoli rabe, sea urchin and even a horse ragù.

Read more on The Wall Street Journal

The region is Italy’s breadbasket, typically producing more durum wheat than any other part of the country, and locals often eat pasta twice a day.

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Each pasta — which is made from wheat flour, durum wheat semolina and egg — is rolled thin and shaped like a sunflower.

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Australian durum wheat varieties are all highly susceptible to FHB, but it is unclear what level of resistance exists in bread-wheat varieties.

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Related Words

• cereal 
• grass