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

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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Pasta giant Barilla, which processes local durum in various countries, said it currently saw no critical supply issues.

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Dried pasta is made by adding H2O to ground durum, a subspecies of Triticum turgidum; that is, by shaping and drying a mixture of water and semolina flour milled from durum wheat.

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Then came the Romans who brought hard durum wheat, and the Arabs who introduced sherbet, couscous and eggplant, not to mention a penchant for stuffed foods, pistachios and spices like saffron and cinnamon.

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Related Words

• cereal 
• grass