Triticum turgidum

Triticum turgidum

Triticum turgidum ear

Triticum turgidum, commonly known as durum wheat or macaroni wheat, is a species of wheat that is primarily cultivated for its use in pasta production. It is a tetraploid species, meaning it has four sets of chromosomes, which is a result of the hybridization of two different species of grasses. This species is known for its hard texture and high protein content, making it ideal for producing semolina flour.

Taxonomy and Evolution

Triticum turgidum belongs to the family Poaceae, which is commonly referred to as the grass family. Within this family, it is part of the genus Triticum, which includes several other important wheat species. The evolution of Triticum turgidum is believed to have occurred through the hybridization of two diploid grass species, Triticum urartu and a species related to Aegilops speltoides.

Varieties

There are several subspecies and varieties of Triticum turgidum, each with unique characteristics:

• Triticum turgidum subsp. durum: This is the most widely cultivated subspecies, known for its use in pasta and couscous.
• Triticum turgidum subsp. dicoccum: Also known as emmer wheat, it is one of the earliest domesticated forms of wheat.
• Triticum turgidum subsp. polonicum: Known as Polish wheat, it is less commonly grown but valued for its large grains.

Cultivation

Triticum turgidum is primarily grown in regions with a Mediterranean climate, where the warm, dry conditions are ideal for its growth. The plant is well-suited to environments with limited rainfall and can thrive in poor soil conditions. The cultivation process involves sowing the seeds in the fall or spring, depending on the climate, and harvesting the mature grains in the summer.

Uses

Triticum turgidum grains

The primary use of Triticum turgidum is in the production of semolina, a coarse flour that is used to make pasta, couscous, and some types of bread. The high protein content and gluten strength of durum wheat make it particularly suitable for pasta, as it provides the desired firmness and elasticity.

In addition to its culinary uses, Triticum turgidum is also used in the production of bulgur, a type of dried cracked wheat that is a staple in Middle Eastern cuisine.

Nutritional Value

Triticum turgidum is valued for its nutritional content, which includes a high level of protein, dietary fiber, and essential minerals such as iron and magnesium. It is also a good source of B vitamins, which are important for energy metabolism.

Related Pages

• Wheat
• Semolina
• Pasta
• Couscous
• Bulgur