Tag: Common wheat

Durum wheat, a tetraploid species, accounts for just 5-8% of the world's total wheat production, making it a specialized grain compared to common wheat. This exclusivity, along with its unique genetic makeup and physical characteristics, fundamentally sets it apart from common wheat and dictates its primary use in cuisine.

Over 95% of the world's wheat production comes from a single species, making it the most important cereal crop globally. The scientific name for this ubiquitous grain is *Triticum aestivum*, but many people are curious about what is another name for *Triticum aestivum*.

Did you know that durum is actually a specific type of wheat, not a separate grain entirely? Understanding whether durum or common wheat is better for a recipe depends entirely on the desired outcome, from the chewy texture of pasta to the soft rise of bread.

Traditional Italian pasta is crafted from durum wheat, yet many modern products use soft or 'normal' wheat. The primary distinction between normal pasta and durum wheat pasta lies in the type of grain, which dictates everything from texture and taste to nutritional profile and how well it holds its shape during cooking.

According to WebMD, pasta made from durum wheat has a glycemic index (GI) of 47, while common whole wheat pasta's GI is 68. However, determining if durum wheat is healthier than wheat overall depends on various factors, including the processing method and specific nutritional needs.