Durum wheat semolina

Durum wheat semolina is an essential ingredient in cooking, obtained from coarsely ground durum wheat. Its granular and slightly sandy texture makes it ideal for preparing a variety of dishes, from homemade pasta and couscous to breads and traditional desserts.

Origin: Durum wheat semolina comes mainly from the milling of durum wheat (Triticum durum), a variety of wheat cultivated in Mediterranean regions, especially in countries like Italy, Spain, and North Africa. Its resilience and low gluten content distinguish it from soft wheat used for common flours.

Properties: This ingredient is rich in complex carbohydrates, which provide sustained energy, and contains a moderate amount of protein. Additionally, it offers dietary fiber, B vitamins, and minerals such as iron and magnesium. Its ability to absorb liquids without falling apart makes it a key ally in recipes that require firmness and texture, such as pasta and couscous.

Synonyms in Spanish from Latin America: In different regions of Latin America, durum wheat semolina may be known as semolina (a widely used term), sémola de trigo, or simply sémola. In some countries, a distinction is made between semolina and wheat flour, with the former having a coarser texture and being specific for dishes like noodles or wheat polenta.