The American Labeling: What to Look For
In American grocery stores, bulgur wheat is primarily found under the name 'bulgur' or 'bulgur wheat'. It is often sold by brands like Bob's Red Mill or can be found in bulk bins at health food stores. However, one of the main sources of confusion is its relationship to cracked wheat. While the two are related, they are not interchangeable due to a crucial step in their processing. For anyone searching for bulgur, look for packaging that explicitly states "bulgur wheat" and note that it may be categorized by grind size, from fine (#1) to extra coarse (#4).
Key Differences: Bulgur Wheat vs. Cracked Wheat
To truly understand what bulgur wheat is called in the USA, it is essential to distinguish it from cracked wheat. The core difference lies in the processing method, specifically the parboiling step that bulgur undergoes. This difference affects cooking time, texture, and usage in recipes.
The Parboiling Process
Bulgur is made from whole wheat kernels that are parboiled (partially cooked), dried, and then cracked into smaller pieces. This pre-cooking process means bulgur requires minimal cooking time at home. Cracked wheat, on the other hand, consists of whole wheat kernels that are simply cracked and not parboiled. As a result, cracked wheat takes longer to cook and has a different texture.
Cooking Time Variations
- Bulgur wheat: Because it is parboiled, fine bulgur can be prepared simply by soaking it in hot water for a few minutes. Coarser bulgur varieties may require a short simmering time, but they are still much faster than cooking rice or most other grains from scratch.
- Cracked wheat: Lacking the parboiling step, cracked wheat must be cooked thoroughly, often requiring boiling for a longer period, similar to how one would prepare rice or other whole grains. This makes it unsuitable for recipes like traditional tabbouleh, which rely on the quick preparation of fine bulgur.
Texture and Flavor Profiles
Bulgur has a nutty flavor and a chewy, resilient texture. The fineness of the grind dictates its primary use, with fine bulgur perfect for salads and coarse bulgur ideal for pilafs and side dishes. Cracked wheat has a heartier, coarser texture and a more robust, earthy flavor due to the uncooked wheat germ and bran. Its texture holds up well in cereals and stews.
Where to Find Bulgur Wheat in U.S. Grocery Stores
Finding bulgur wheat in an American supermarket is easier than you might think, though its location can vary. Your search should begin in a few key areas:
- The International Foods Aisle: Many stores feature a section dedicated to Middle Eastern or Mediterranean cuisine, where bulgur is a common and easy-to-find item. Look near other grains like couscous or mixes for falafel.
- The Bulk Bins: Health food stores and larger supermarkets often sell bulgur in bulk. This is a great option for buying just the amount you need and can often be the most cost-effective method.
- The Cereal and Grains Section: Check the aisle with breakfast grains like oatmeal and other whole grains such as quinoa and farro. Some brands, like Bob's Red Mill, place their bulgur here.
Comparison Table: Bulgur Wheat vs. Cracked Wheat
| Feature | Bulgur Wheat | Cracked Wheat |
|---|---|---|
| Processing | Parboiled (pre-cooked) and cracked | Simply cracked, not parboiled |
| Cooking Time | Very quick (5-20 minutes, or just soaking for fine grind) | Longer (requires boiling, similar to rice) |
| Texture | Chewy, with different textures based on grind size | Coarser, heartier, and firmer |
| Common Uses | Salads (tabbouleh), pilafs, meat fillings (kibbeh) | Hot cereal, stews, baking |
| Typical Location | International or bulk food aisle | Bulk food or grains aisle |
Common Uses and Recipes
Bulgur's versatility makes it a fantastic addition to many American kitchens. Here are some popular ways to use it:
- Tabbouleh: The classic Middle Eastern parsley salad uses fine bulgur.
- Bulgur Pilaf: Coarser grinds of bulgur can be cooked like rice to make a fluffy, flavorful side dish.
- Soups and Stews: Add bulgur to soups and stews to thicken them and add a boost of fiber and protein.
- Kibbeh: This Levantine dish uses fine bulgur blended with meat, onions, and spices.
- Stuffed Vegetables: Coarse bulgur can be used as a filling for stuffed peppers, tomatoes, or zucchini.
- Breakfast Cereal: Some prefer a warm breakfast porridge made from bulgur.
Conclusion: Demystifying Bulgur Wheat
For anyone in the USA asking what is bulgur wheat called, the answer is most often its own name, 'bulgur wheat,' but understanding the distinction from regular 'cracked wheat' is key. The parboiling process makes bulgur a quick-cooking, convenient whole grain ideal for a variety of dishes, from refreshing salads to hearty pilafs. So the next time you are at the store, you can confidently navigate the aisles, knowing exactly what to look for and where to find it. For a deeper dive into the grain's cultural significance and history, you can explore excellent resources like Maureen Abood's article on Bulgur.
Disclaimer: This article is intended for informational purposes only and does not constitute nutritional or dietary advice. Consult a healthcare professional for personalized guidance.
