Triticum durum is a species of wheat known for its hard texture and high protein content. It is primarily used to make pasta and semolina flour, which is coarser than regular flour. This type of wheat thrives in warm, dry climates and is commonly grown in regions like the Mediterranean and parts of North America. The grains of Triticum durum are amber-colored and have a high gluten strength, making them ideal for producing firm pasta that holds its shape during cooking. This wheat variety is also valued for its nutritional benefits, as it contains essential vitamins and minerals, contributing to a balanced diet.