Durum wheat is a particular species of wheat that is mostly used for making pasta, couscous, and other dishes. It is a hard wheat, meaning its grains, or kernels, are significantly denser than those of other varieties, creating a higher protein content, which imparts gluten strength and texture. It is a winter wheat that is sown in the fall and harvested in the summer. Durum wheat has a golden yellow color and higher gluten content, making it ideal for use in pasta-making and other dishes that require its properties. It is also used to make bread and traditional Middle Eastern dishes such as tabbouleh and bulgur wheat. Due to its nutritional properties, it is considered to be the healthy alternative to refined white flour. It is primarily grown in the Mediterranean region, including Italy, Turkey, and North Africa.
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