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 (do͝or′əm, dyo͝or′-, dûr′-)
A type of wheat (Triticum turgidum subsp. durum syn. T. durum) having hard grains with high protein and gluten content, thought to have been developed in the Middle East in the Neolithic period and now used chiefly in making pasta.

[From Latin dūrum, neuter of dūrus, hard; see deru- in Indo-European roots.]


(ˈdjʊərəm) or

durum wheat

(Plants) a variety of wheat, Triticum durum, with a high gluten content, cultivated mainly in the Mediterranean region, and used chiefly to make pastas
[C20: short for New Latin trīticum dūrum, literally: hard wheat]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.durum - wheat with hard dark-colored kernels high in gluten and used for bread and pastadurum - wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
wheat - annual or biennial grass having erect flower spikes and light brown grains


n, durum wheat
nHartweizen m
References in classic literature ?
Inde genus durum sumus, experiensque laborum, Et documenta damus qua simus origine nati.
Some observers say the vote reflected the reality that the member-farmers who own the business were no longer supplying the majority of durum to the plant, raising legal and tax questions about whether it could continue to operate as a cooperative.
Made from the finest durum wheat, nutritious Giorgio Pierogies are high in carbs and low in fat.
First, Mother Nature crossed two of the grasses, and this cross became the durum wheats, which were the commercial grains of the first civilizations spanning from Sumeria until well into the Roman period.
The extensive damage caused by Fusarium head blight (FHB) has made it necessary to develop resistant lines of durum (AABB; 2n=4x=28) and hexaploid (AABBDD; 2n=6x=42) wheat.
By the sublime logic of the global economy, a nation that has depressed prices of durum wheat is importing durum wheat, fruit, poultry, and meat as well.
Although some recent books flatly state that durum wheats are of no use to the home baker, at least one older one says that "durum wheats have a more crude protein, and make a stickier dough, harder to handle; but the dough holds moisture better, and having a greater absorptive power, yields more loaves to the barrel than the common varieties.
His research to find the perfect durum wheat vital for good pasta will take him to Hungary, Morocco, Greece, Russia and New Delhi over seven weeks.
The delicate durum mess of Loop, 1993-95, is a single box of pasta, each noodle joined end-to-end; the sweet pink pustule wedged in the corner, Untitled, 1990, could be an egg sac or a boil but is bubble gum smoothed into a sphere; the calm natatorial geometry of Untitled, 1989, becomes heady when you smell its waves of minty blue; the spiral on an alabaster surface recalling Rrose Selavy's whirligig rotatives (Rrose herself existing only as a signature or reproduction of someone who never was) is pubic hair on a piece of soap.
Cereal scientists at North Dakota State University in Fargo believe they have identified a promising source in durum wheat (Triticum durum).
These areas are distributed according to the nature of the crops: 473 thousand ha of durum wheat, 79 thousand ha of soft wheat, 501 thousand ha of barley and 13.