Cream of wheat

Cream of Wheat is a food made from finely ground wheat, cooked in water or milk until it reaches a smooth and creamy texture, similar to porridge or pudding. It is a widely used ingredient in cooking for preparing nutritious and comforting breakfasts, as well as for dessert bases or thick soups.

Its origin dates back to European culinary traditions, where grinding wheat and cooking it in liquids has been a common practice to create easy-to-digest and energizing dishes. Currently, cream of wheat has spread throughout various Hispanic American cultures, being valued for its versatility and neutral taste that pairs well with sweet or savory ingredients.

Among its main properties, cream of wheat is rich in slow-absorption carbohydrates, which provides sustained energy. It also contains plant-based proteins, fiber, and minerals such as iron and magnesium, which contribute to the proper functioning of the body. Its smooth texture makes it an ideal option for people with difficulties chewing or digesting solid foods.

In Latin America, cream of wheat may have different synonyms depending on the country, among which stand out: wheat semolina, fine wheat flour, or simply semolina cream. In some places, it is also called farina, although this term may vary depending on the type of wheat grinding and the region.